This recipe is probably one of my favorite recent discoveries. To be honest, it was the very first lasagna I’ve ever made, but the result turned out to be nothing short of brilliant — so juicy, so hearty, and filled to the brim with vegetables. Pure comfort food. Although the recipe technically serves twelve, our hungry family of four managed to finish it in one evening… which probably says it all.
For a lactose-free version, simply replace all dairy ingredients with lactose-free alternatives.
Vegetable Lasagna
Ingredients
Meat sauce:
Cheese sauce:
Preparation
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Peel the rutabaga, squashes, and potatoes, and slice them into thin rounds.
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For the meat sauce, finely chop the onion, garlic, and thyme, and sauté in a little oil. Add the ground beef and cook until browned. Peel and coarsely grate the carrots, then add them to the pan. Finally, add the tomato paste, season with salt and pepper, and sprinkle in more fresh thyme. Stir well and let simmer over low heat with the lid on for 15 minutes.
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Next, prepare the cheese sauce. Melt the butter in a saucepan and lightly sauté the finely chopped garlic. Stir in the spelt flour, then gradually whisk in the milk. Bring to a gentle boil, stirring constantly to avoid burning. Once slightly bubbling, stir in 200 g of grated cheese and remove from heat.
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Preheat the oven to 200°C and assemble the lasagna. Spread a thin layer of meat sauce on the bottom of a baking dish. Then start layering: first a dense layer of potato slices, a bit of cheese sauce, and some meat sauce. Next, a layer of rutabaga slices, followed by cheese and meat sauce. Then add zucchini slices and repeat with the sauces. Finish with a top layer of butternut squash slices. Spread over the remaining cheese sauce and sprinkle with 200 g of grated cheese.
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Bake for 1 hour, until golden and bubbling.
vegetables, lasagna, pasta
