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–+ servings

Veggie Lasagna

Next-level comfort food that is packed with veggie goodness
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Prep Time 20 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine Italian
Servings 3 to 4 people
Calories 335 kcal

Equipment

  • Cutting board
  • Knife
  • Large pan
  • Spatula
  • Oven dish
  • Grater

Ingredients
  

  • 1 Onion (chopped)
  • 4 cloves Garlic (chopped)
  • 3 medium Carrots (grated)
  • ½ Fennel (chopped)
  • 2 Pointy paprikas or bell peppers (chopped or finely sliced)
  • 2 Leeks (cut into rings)
  • 1 bottle Tomato passata (sugo) (680 grams)
  • 1 Tspn Dried thyme
  • 1 Tspn Dried basil
  • 2 Tspn Dried oregano
  • ½ Tspn Dried rosemary
  • 1 Small pinch Cinnamon powder
  • Lasagna pasta sheets (I used 250 grams of fresh pasta sheets)
  • Salt to taste (I used about ½ a Tspn)
  • 100 grams Pecorino or vegan cheese (Enough to cover the top of the lasagna)
  • 2 TBspn Olive oil
  • 1 Handfull Fresh tomatoes (Optional)

Instructions
 

  • Chop and cut the veggies
  • Put in a nice layer of olive oil into a big pan and firstly cook the onions and garlic until they become a bit translucent
  • Than put in the fennel and carrots and cook untill they are pretty soft
  • Now add the herbs, leeks and pointy paprika/bell peppers and cook until soft
  • When everything is ready add in the passata or sugo and salt to taste. Let this cook until you have a very thick sauce. The thicker the better, so you don't get a runny lasagna
  • When the sauce is thick enough you can start layering it with the pasta sheets. Start and finish with a layer of sauce
  • Top the lasagne with enough cheese to cover the top of the dish and put into the oven. Use the instructions on the packet of your pasta sheets to determine the cooking time
  • When your veggie lasagna is done you can serve it as is or with a salad on the side. Enjoy!

Nutrition

Calories: 335kcalCarbohydrates: 29gProtein: 14gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 481mgPotassium: 753mgFiber: 7gSugar: 12gVitamin A: 13892IUVitamin C: 121mgCalcium: 478mgIron: 4mg
Keyword Carrot, fennel, lasagna, leek, tomato, vegan, vegetables, Vegetarian, veggie
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