Delicious Vegetable Lasagna: A Heartwarming Delight
If you’re looking for a comforting and hearty dish, this Vegetable Lasagna is perfect for you! Packed with fresh vegetables like eggplant, zucchini, and bell pepper, and enhanced with creamy béchamel and rich cheeses, this recipe will delight your taste buds. Plus, it’s an excellent way to enjoy a vegetarian meal without compromising on flavor!
Ingredients:
- 2 eggplants (about 600 g)
- 2 zucchini (about 400 g)
- 1 green bell pepper (about 150 g)
- 1/2 onion (about 70 g)
- 3.5 oz (100 g) of guanciale (optional)
- 2.8 oz (80 g) of grated Parmigiano Reggiano
- 8.8 oz (250 g) of smoked scamorza cheese
- 2 tablespoons (30 g) of rustic tomato paste
- Olive oil
- Salt
- Pepper
- Fresh basil leaves
- 3.5 oz (100 g) of all-purpose flour
- 2.1 oz (60 g) of butter
- 2 cups (500 ml) of whole milk
- Nutmeg to taste
Directions:
- Prepare the béchamel sauce: In a saucepan over low heat, melt the butter. Gradually add the flour while whisking continuously. Slowly pour in the milk, whisking until smooth. Season with salt, pepper, and a pinch of nutmeg. Cook until the sauce thickens.
- Prepare the vegetables: Wash and slice the eggplants and zucchini, then sprinkle them with salt and let them rest to drain. Dice the green bell pepper and slice the onion.
- Cook the guanciale and vegetables: In a pan, brown the guanciale (if using) until crispy. Add the sliced onion and cook until soft. Stir in the tomato paste and a few spoonfuls of the béchamel sauce.
- Grill the vegetables: Grill the eggplant and zucchini until they are tender and have nice grill marks.
- Assemble the lasagna: Butter a baking dish and start layering. First, spread a layer of béchamel sauce, followed by the grilled vegetables, the guanciale mixture, smoked scamorza, some grated Parmigiano, and fresh basil. Repeat the layers until all ingredients are used.
- Top and bake: Finish with a layer of béchamel, remaining Parmigiano, and scamorza cheese on top. Bake in a preheated oven at 350°F (180°C) for about 45 minutes, using the grill setting at the end for a crispy top.
- Cool and serve: Allow the lasagna to cool for about 10 minutes before serving.
How to Serve Vegetable Lasagna
Serve this delightful Vegetable Lasagna warm, garnished with fresh basil leaves for extra flavor. It pairs wonderfully with a fresh green salad or crusty garlic bread for a complete meal. Whether it’s a family dinner or a gathering with friends, this beautiful dish is sure to impress! Enjoy your culinary creation!