Nigella’s recipe for vegetable lasagna has eggplant, onions, garlic, carrots, mushrooms, red pepper, tomatoes, spinach, and a mix of cheeses. It takes 1 hour and 30 minutes to make and serves 6 people. Let’s look at the easy steps needed to make this tasty veggie lasagna.
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💗 Discover The Joy Of Cooking With This Recipe
- Flavorful Medley. This lasagna is full of taste because it has a lot of tasty things in it.
- Nutritious Choice. It’s a healthy choice for a meal because it’s full of vegetables.
- Vegetarian Delight. It’s a filling dish with no meat, so it’s great for vegetarians.
- Easy And Accessible. It’s an easy recipe for everyone to follow because it only has a few steps and popular ingredients.
❓ What Is Nigella Vegetable Lasagna Recipe?
Nigella Vegetable Lasagna is a vegetarian food made with eggplant, onions, garlic, carrots, mushrooms, red pepper, tomatoes, spinach, and a mix of cheeses. It’s rich and meaty, and it’s named after chef Nigella Lawson. A tasty and pleasant way to eat without meat
📜 Nigella Vegetable Lasagna Ingredients
FOR THE LASAGNE
- 2 aubergines
- 2 onions
- 3 cloves garlic
- 1 carrot
- 100 grams mushrooms
- 1 red pepper
- 800 grams tinned tomatoes
- 2 tablespoons tomato paste
- 250 millilitres red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- 15 grams fresh basil (chopped)
- 1 packet lasagne sheets
- 300 grams spinach
- 50 grams Parmesan cheese
- 60 grams Cheddar cheese
FOR THE BECHAMEL SAUCE
- 60 grams butter
- 3 tablespoons plain flour
- 500 millilitres milk
- 250 grams ricotta cheese
👩🍳 How To Make Nigella Vegetable Lasagna?
- Thinly slice aubergines, add salt and wait 20 minutes. Clean and grill at moderate heat till brown.
- Add the carrot and garlic to the onions in a big pan of olive oil when they turn golden. A couple of minutes of simmering Add sliced mushrooms and pepper and simmer until soft.
- Add tomato paste, vinegar, wine tomatoes, and sugar, and simmer briefly.
- Add basil after simmering for an hour on low heat. Making this a day ahead enhances the flavor.
- Bechamel. Add flour to the butter in a skillet and cook over low heat until golden.
- Meanwhile, heat the milk and add it to the rue (butter and flour mixture), and cook on low until thickened.
- Simmer for around two minutes.
- After smoothing the ricotta, add salt and pepper.
- Heat oven to 180 C.
- Lay some lasagne sheets on top of a thin layer of tomato mixture in a big ovenproof dish. Apply the tomato mixture to the lasagne sheets, then spinach, aubergine, and bechamel sauce. Finish with noodles and bechamel sauce to produce another layer.
- Sprinkle cheese on top and bake for 45–50 minutes. Until the cheeses are browned and the pasta is done,
- Let it rest for 10 minutes before cutting.
💭 Recipe Tips:
- Use A Variety Of Vegetables. Try zucchini, bell peppers, or sweet potatoes to flavor and texture your Nigella Vegetable Lasagna.
- Don’T Overcook The Vegetables. Cook the vegetables al dente before putting them in the lasagna to avoid mushiness.
- Adjust The Spiciness. To spice up lasagna, add red pepper flakes or spicy sauce to the tomato sauce.
- Layer The Lasagna Sheets Evenly. Spread lasagna sheets equally between layers for even cooking and a balanced texture.
- Monitor The Thickness Of The Sauce. Be careful with the tomato and béchamel sauce consistency. If excessively thin, lasagna may be watery. Simmer sauces longer to thicken.
🥗 What To Serve With Vegetable Lasagna?
Nigella Vegetable Lasagna goes well with many different sides for a full and satisfying meal, you could serve it with a fresh green salad dressed with balsamic vinaigrette, garlic bread, or crusty Italian bread, and a glass of red wine.
How To Store Vegetable Lasagna?
- In The Fridge. Traditional Nigella Vegetable Lasagna can be kept in the fridge for up to 3–4 days in a jar with a tight lid.
- In The Freezer. Wrap it tightly and put it in the freezer for up to 3 months. Let the food thaw in the fridge before baking.
How To Reheat Vegetable Lasagna?
- In The Oven. Cover with foil and bake at 350°F (175°C) for 20–30 minutes.
- In The Microwave. Cover and heat on medium power for 2–3 minutes.
- On The Stovetop. Cut into portions, cover, and heat on low to medium heat, stirring occasionally.
FAQs
What Can I Use Instead Of Bechamel Sauce For Lasagne?
Instead of bechamel sauce, you can use a combination of ricotta cheese, grated Parmesan, and mozzarella for a creamy lasagna filling.
Is It Better To Bake Lasagna Covered Or Uncovered?
It is better to bake lasagna covered with foil for the majority of the cooking time, then uncover it for the last 10–15 minutes to allow the top to brown.
Can I Substitute Ricotta Cheese With Another Type Of Cheese In Vegetable Lasagna?
Yes, you can substitute ricotta cheese with cottage cheese, goat cheese, or even cream cheese for a different flavor and texture in your vegetable lasagna.
How Can I Prevent My Vegetable Lasagna From Becoming Watery?
To prevent your vegetable lasagna from becoming watery, make sure to drain excess liquid from the vegetables before layering and avoid over-saucing the lasagna.
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Nigella Vegetable Lasagna Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 15grams
- Saturated Fat: 8 grams
- Cholesterol: 40 milligrams
- Sodium: 600milligrams
- Carbohydrates: 35grams
- Fiber: 5 grams
- Sugars: 8 grams
- Protein: 15 grams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Vegetable Lasagna
Description
Nigella’s recipe for vegetable lasagna has eggplant, onions, garlic, carrots, mushrooms, red pepper, tomatoes, spinach, and a mix of cheeses. It takes 1 hour and 30 minutes to make and serves 6 people. Let’s look at the easy steps needed to make this tasty veggie lasagna.
Ingredients
FOR THE LASAGNE
FOR THE BECHAMEL SAUCE
Instructions
- Thinly slice aubergines, salt, and wait 20 minutes. Clean and grill at moderate heat till brown.
- Add the carrot and garlic to the onions in a big pan of olive oil when they turn golden. A couple of minutes of simmering. Add sliced mushrooms and pepper and simmer until soft.
- Add tomato paste, vinegar, wine tomatoes, and sugar, and simmer briefly.
- Add basil after simmering for an hour on low heat. Making this a day ahead enhances the flavor.
- Bechamel. add flour to butter in a skillet and cook over low heat until golden.
- Meanwhile, heat the milk and add to the rue (butter and flour mixture), and cook on low until thickened.
- Simmer for around two minutes.
- After smoothing the ricotta, add salt and pepper.
- Heat oven to 180 C.
- Lay some lasagne sheets on top of a thin layer of tomato mixture in a big ovenproof dish. Apply the tomato mixture to the lasagne sheets, then spinach, aubergine, then bechamel sauce. Finish with noodles and bechamel sauce to produce another layer.
- Sprinkle cheese on top and bake for 45-50 minutes. Until the cheeses are browned and the pasta is done,
- Let rest for 10 minutes before cutting.
Notes
- Use A Variety Of Vegetables. Try zucchini, bell peppers, or sweet potatoes to flavor and texture your Nigella Vegetable Lasagna.
- Don’T Overcook The Vegetables. Cook the vegetables al dente before putting them in the lasagna to avoid mushiness.
- Adjust The Spiciness. To spice up lasagna, add red pepper flakes or spicy sauce to the tomato sauce.
- Layer The Lasagna Sheets Evenly. Spread lasagna sheets equally between layers for even cooking and a balanced texture.
- Monitor The Thickness Of The Sauce. Be careful with tomato and béchamel sauce consistency. If excessively thin, lasagna may be watery. Simmer sauces longer to thicken.