Nigella Vegetarian Lasagna Recipe

This delicious Vegetarian Lasagna is a comforting meal that’s both easy and nutritious! Packed with layers of creamy ricotta and flavorful vegetables, it’s perfect for using up common ingredients. Enjoy the rich flavors and crispy cheese topping that will delight your taste buds at every bite!

Ingredients Needed:

For the Lasagna:

• 2 aubergines (eggplants), thinly sliced
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 100g / 3.5 oz mushrooms, sliced
• 1 red pepper, sliced
• 800g / 28 oz tinned tomatoes
• 2 tablespoons tomato paste
• 250ml / 1 cup red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 15g / 0.5 oz fresh basil, chopped
• 1 packet lasagne sheets (no-boil recommended)
• 300g / 10.5 oz spinach
• 50g / 1.75 oz Parmesan cheese, grated
• 60g / 2 oz Cheddar cheese, grated

For the Béchamel Sauce:

• 60g / 4 tablespoons butter
• 3 tablespoons plain flour
• 500ml / 2 cups milk
• 250g / 9 oz ricotta cheese
• Salt and pepper to taste

How To Make Vegetarian Lasagna:

1. Prepare the Aubergines: Salt the sliced aubergines and leave them for 20 minutes. Rinse, pat dry, and grill until browned.
2. Cook the Vegetables: In a large pan, heat olive oil and cook the onions until golden. Add garlic and carrots, cooking for a few minutes. Add mushrooms and red pepper, cooking until soft.
3. Make the Sauce: Stir in tomato paste, vinegar, red wine, tinned tomatoes, and sugar. Boil briefly, then simmer for 1 hour. Add basil at the end.
4. Prepare the Béchamel: Melt butter in a pan over low heat. Add flour and stir until golden. Gradually whisk in warm milk until the sauce thickens, then simmer for a couple of minutes. Stir in ricotta and season with salt and pepper.
5. Assemble the Lasagna: Preheat oven to 180°C / 350°F. In a large baking dish, layer the tomato sauce, lasagne sheets, spinach, aubergines, and béchamel. Repeat the layers, ending with béchamel on top. Sprinkle with Parmesan and Cheddar.
6. Bake and Serve: Bake for 45-50 minutes until golden. Let rest for 10 minutes before serving.

Recipe Tips:

• Layer Carefully: Make sure to layer your ingredients evenly for consistent flavors in every bite.

• Choose Your Cheeses: For a more intense flavor, try adding mozzarella or a touch of Gruyère.

How To Store & Reheat Leftovers:

Refrigeration: Place the lasagna in an airtight container or cover the dish tightly with plastic wrap. It can be stored in the fridge for up to 3 days.

Freezing: For longer storage, wrap individual portions in plastic wrap and place them in an airtight container or freezer bag. This can be frozen for up to 2 months.

Reheat: For a quick option, place a slice in a non-stick skillet over low heat. Cover and warm for about 5-7 minutes, adding a splash of water to create steam and help heat through.

Nutrition Facts:

• Calories: 450
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 500mg
• Potassium: 850mg
• Total Carbohydrates: 50g
• Dietary Fiber: 8g
• Sugars: 15g
• Protein: 20g

Try More Nigella Lawson Recipes:

• Nigella Vegetarian Moussaka
• Nigella Fish Lasagne
• Nigella Vegetarian Moussaka