Italian · Italy

Vegetarian Lasagna Bolognese

Name: Vegetarian Lasagna Bolognese
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g lasagna sheets; 1 red onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 400g tomato puree; 100ml red wine; 100g grated Parmesan; 100g mozzarella, sliced; 1 tbsp olive oil; Salt and pepper to taste; 100g mushrooms, sliced; 100g zucchini, diced

A meat-free version of the classic Italian lasagna with a vegetable-based sauce.

60 minutes4 servings

Method

In a large pan, heat olive oil and sauté onion, carrots, and celery until softened.
Add garlic and cook for another minute.
Add mushrooms and zucchini, cooking until tender.
Stir in tomato puree and red wine, then season with salt and pepper.
Simmer for 30 minutes.
In a large baking dish, layer lasagna sheets, vegetable sauce, and cheese, repeating until all ingredients are used.
Top with a final layer of cheese and bake at 180°C (350°F) for 25-30 minutes until bubbly.

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