Vegetable gardener’s lasagna is a hearty and rustic variation of classic lasagna, inspired by traditional countryside cooking and seasonal vegetables. Artichokes, peas and a fragrant soffritto blend with creamy béchamel sauce and Parmesan cheese to create a comforting and satisfying dish, perfect for family meals. Let’s see how to make it.
Vegetarian
Traditional
Baked
Vegetarian
Vegetable Gardener’s Lasagna
Vegetable gardener’s lasagna is a rustic Italian pasta bake made with seasonal vegetables, béchamel sauce and parmesan cheese.
Ingredients
- Dried lasagna sheets 300 g
- Celery stalk 1
- Onion 1
- Large carrot 1
- Artichokes 3
- Frozen peas 100 g
- Mortadella 100 g
- Red wine 1 glass
- Extra virgin olive oil 3 tbsp
- Tomato sauce as needed
- Béchamel sauce as needed
- Grated parmesan as needed
- Salt to taste
Tools
- Knife
- Pan
- Pot
- Baking dish
- Oven
Instructions
- Clean and finely chop onion, carrot, celery and mortadella.
- Sauté the mixture with olive oil for about 15 minutes, adding broth if needed.
- Deglaze with red wine and let it evaporate.
- Add sliced artichokes, peas and tomato sauce, season and cook covered for 45 minutes.
- Blanch the lasagna sheets for 3 minutes and lay them on a cloth.
- Grease a baking dish and layer pasta, béchamel, sauce and parmesan.
- Bake in a preheated oven at 180 °C for about 40 minutes.
Nutritional values (per serving)
Calories
520 kcal
520 kcal
Fat
24 g
24 g
Carbohydrates
55 g
55 g
Protein
20 g
20 g
Sugar
8 g
8 g
Fiber
6 g
6 g
Sodium
480 mg
480 mg
This post is also available in: Italiano (Italian)
