This delicious spring lasagna can be made without béchamel sauce or cream. Colorful vegetables, pureed tomatoes and a little sour cream ensure a particularly light enjoyment.
Many people probably associate Italian lasagna with spicy minced meat, layered with pasta and a creamy béchamel sauce. Lasagna tastes delicious even without meat. A kind of minced meat sauce, similar to a meatless Bolognese, can be easily prepared with lentils. But this traditional Italian dish can also delight with spinach, pasta sheets and béchamel sauce.
Hearty things from the oven: casseroles, gratins, oven-baked vegetables, etc.
In addition to sweet cakes and airy pastries, the oven can also be used for savory dishes. Oven-warm meat and vegetables in an aromatic sauce and ideally baked with a crispy cheese crust - it's definitely worth turning on the oven.
This means you can quickly bake Mediterranean oven-baked vegetables with feta or a crispy potato and broccoli casserole until golden. And the classic potato gratin is also a regular dish in many German households.
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Ingredients for a light vegetable lasagna in spring
For a lasagne from the baking dish (approx
29 x 18 centimeters) you need:
12 lasagne sheets
400g broccoli
300g cauliflower
1 stalk of leek
2 carrots
1 cooking onion
1 to 2 garlic cloves (depending on taste)
2 cans of pureed tomatoes (400 grams each)
200 g sour cream
100 g grated cheese (e.g. mozzarella or Gouda)
olive oil
Tomato paste
pinch of sugar
Spices of your choice (Italian herbs, chili flakes, nutmeg)
salt and pepper
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This is how quickly you can prepare the meatless spring lasagne
First, peel and dice the onion, garlic and carrots. Wash the leek thoroughly and cut into thin slices. Now wash the broccoli and cauliflower and grate both finely down to the stalk using a kitchen grater.
Now heat some olive oil in a large pan. Add the onion, garlic and carrots to the hot oil over medium heat along with a pinch of sugar and a tablespoon of tomato paste. Sauté for about three minutes and then add the remaining vegetables to the pan. Let everything roast briefly, then deglaze with the pureed tomatoes and season with salt and pepper. Season the vegetable sauce with dried herbs or other spices – according to your taste.
Let the sauce simmer for about ten minutes, stirring occasionally. Meanwhile, the oven can be preheated to 200 degrees top and bottom heat. Spread a ladle of the finished vegetable sauce evenly into the baking dish. Now place three lasagne plates on top of the vegetables and alternately layer all the pasta plates with the vegetable sauce.
Instead of vegetable sauce, spread about 200 grams of sour cream on the top layer of lasagna sheets. Finally, sprinkle with the grated cheese and bake on the middle shelf for about 25 to 30 minutes in the preheated oven until golden. Then remove it, garnish with a little fresh parsley and enjoy while still warm from the oven. Bon appetit!
Tip
: The vegetarian vegetable lasagna can be enjoyed wonderfully with a large, mixed salad.