We offer two different vegetarian lasagna recipes, because the initial ingredients of the preparation of the layers are different, ending in the same way in the alternation of the final overlap. Follow them will be fast, simple and fun.
"Classic" vegetarian lasagna
Ingredients for 4 people :
> dehydrated soy (a bag of granules or flakes)
> extra virgin olive oil
> 3 carrots
> 2 stalks of celery
> a red Tropea onion
> red wine of your choice (Bonarda for example)
> well-ripe tomatoes (or tomato sauce)
> salt and pepper to taste
Process of vegetable ragout for vegetarian lasagna: to prepare excellent vegetarian lasagna, take a large pan, or a crock pot that retains the flavors better, sauté the red onion and celery in two tablespoons of extra virgin olive oil clean the carrots, cut into small cubes, put the soy into small pieces and leave to flavor, adding salt, pepper and a little vegetable stock cube. Let it fry all for about a quarter of an hour, covering and finally fading with red wine.
Add fresh, blanched, peeled and chopped tomatoes. Let the vegetarian sauce go for a good half an hour, adding water if necessary and adjusting with salt. It is not necessary to boil the soya first, as the cooking times are long.
Vegetarian lasagna with ratatouille
Ingredients for 4 people:
> a glass of fresh (or frozen) peas
> a glass of zucchini
> a glass of carrots cut into cubes
> a glass of shallot made with thin slices
> a glass of champignon mushrooms cut into cubes
> a clove of garlic> salt and pepper to taste
> vegetable nut
> extra virgin olive oil
Process of ratatouille for vegetarian lasagna : following this second simple recipe it will become a good and healthy habit to prepare good vegetarian lasagna. Just clean all the vegetables (peas, carrots, champignons, courgettes), cut them into cubes, except the sliced shallots. Then take a large saucepan, add two tablespoons of oil, crush a clove of garlic, sauté lightly, remove it and cook all the ingredients together. Let them go on a medium heat for about twenty minutes, adjusting with salt and pepper, adding a little vegetable stock and water if necessary.
Final preparation of vegetarian lasagna : once the ragù and the ratatouille are ready for the layers of vegetarian lasagna, you can make two types of different vegetarian lasagna, proceeding in the same way in the layering.
Take a packet of precooked lasagna or fresh pasta and let it boil for a while, take a baking pan and, after putting a teaspoon of olive oil for the first base, alternate with pasta, a base compound for the layers (ragù or ratatouille ), béchamel sauce, grated Parmesan cheese and so on, recovering from pasta. Form 4 layers and finish with a nice grated cheese. Bake at 170 degrees for about twenty minutes, and then ... Enjoy your meal!
