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Vegetarian lasagne recipe

Vegetarian lasagne recipe

418 ratings

Sponsored by Birra Moretti

For this delicious Italian main, classic lasagne has been given a satisfying meat-free twist. Packed with hearty puy lentils, carrots, onions and celery – this vegetarian lasagne recipe will have everyone round the table wanting more. See method

  • Serves 6
  • Takes 1 hr 55 mins
  • 590 calories / serving
  • Freezable
  • Vegetarian

Ingredients

For the lentil ragu

  • 2 tbsp olive oil
  • 125g frozen sliced onions
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, crushed
  • 150g mushrooms, finely chopped
  • 100ml red wine
  • 250g ready cooked Puy lentils
  • 400g tinned chopped tomatoes
  • 100ml vegetable stock
  • 1 tsp dried mixed herbs
  • 1 bay leaf
  • 2 tbsp tomato purée

For the white sauce

  • 100g butter
  • 100g plain flour
  • 600ml semi-skimmed milk
  • pinch of nutmeg
  • 9-12 dried lasagne sheets
  • 50g vegetarian Italian-style hard cheese, grated
  • 100g mozzarella, torn

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 12x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 12x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

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    If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

    Each serving contains

    • Energy

      2475kj
      590kcal       30%

    • Fat

      27g 39%

    • Saturates

      14g 71%

    • Sugars

      12g 13%

    • Salt

      0.9g 14%

    of the reference intake
    Carbohydrate 65.6g Protein 22.6g Fibre 5.8g

    Method

    1. To make the lentil ragu, heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook for 5-6 mins until starting to soften. Add the garlic and mushrooms and cook for a further 5 mins on medium.
    2. When the vegetables are soft, add in the wine and cook until it is reduced by half. Wash the lentils in a sieve and tip into the pan, mix well to combine and then add the tomatoes, stock, herbs, bay leaf, 2 tbsp tomato purée and 1 tsp of ground black pepper.

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    3. Partially cover a lid on the pan cook on medium for 20-25 mins. Add 1 tsp of salt when the ragu is nearly done. While the ragu is cooking, prepare the white sauce and preheat the oven to gas 6, 200°C, 180° C fan.
    4. Make a roux by melting the butter in a saucepan and then adding the flour. Mix until all combined and cook for 2-3 mins. Take the pan off the heat and gradually whisk in the milk and nutmeg. When all the milk is added, return to the heat and bring to a gentle boil for 2 mins, stirring, until you have a custard consistency.

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    5. In a large, ovenproof baking dish, layer up the lasagne. Start with ragu, followed by 3-4 lasagne sheets, depending on the size of your dish, top with white sauce and repeat until everything is used up, finishing with white sauce. Top with torn mozzarella and vegetarian cheese and bake in the oven for 40 mins.

    Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more Italian recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

    Drinkaware

    Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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