Guest Post: vegetarian lasagne for families

Lasagne by Tarale on Flickr

There are so many vegetarian lasagne variations of this Italian classic, most people on the planet will have sampled this dish in one form or another. To give your family a real treat, why not take a look at our recipe tips for cooking vegetarian lasagne below?


The basics include flat sheets of pasta cut into an oblong shape, oregano, a béchamel or white sauce, minced beef, onions and Parmesan cheese. The traditional lasagne recipe includes all of these ingredients but also suggests the use of fresh rather than dried pasta. Depending on your family’s tastes you can really add a huge variety of ingredients to this delicious meal.


An increasingly popular option is vegetarian lasagne, which incorporates aubergines, spinach and mushrooms rather than meat. Fry all of the ingredients together, including onions and garlic, make sure that you’ve salted and then rinsed the aubergines to remove any bitterness and then add herbs.

If you’re using dry herbs you can add them at this stage of the proceedings or if you’re using fresh oregano and basil add them towards the end of the preparations. Remember to add tomatoes; tinned can be used but the fresh variety taste much nicer.

Make your white sauce by adding flour to butter and forming a roux; slowly add the milk. Soya milk can be used if preferred. Ensure the sauce is well seasoned and add a bay leaf or two. Some chefs only combine the sauce towards the end of the cooking process while others start the dish by layering the vegetables with the sheets of pasta and then pour the sauce over the top.

A final covering of freshly grated Parmesan cheese over the whole meal is delicious.

Other alternatives to meat are Lentil Lasange or Quorn Lasange. If you choose to heat the meat and vegetables in advance then let them simmer on a long slow heat on the surface of the hob.

This type of meal really benefits from this type of treatment and, once the dish is assembled, place it in a moderate oven and cook for around 35 minutes. You could always combine the parmesan with mozzarella for an extra cheesy taste.

If you are worried about making the white sauce, a useful trick to stop it going lumpy is to add the milk slowly and then stir the ingredients in a figure of eight. This method should always result in a beautifully smooth sauce.

Brought to you in association with Schwartz

Picture credit – creative commons licensed image on Flickr by Tarale

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