Vegetarian Lasagna Recipe – Easy and Convenient!

This year is not a good year in Lebanon. Despite the pandemic, the economy crashed, the currency collapsed, the inflammation rate reached 200% and it’s all because of the wrongful decisions corrupt politicians took to benefit themselves and let this country suffer.

Me being an expat who left Lebanon more than 6 years ago, decided that I will not live in denial and pretend that Lebanese suffering does not concern me.

Since beef and chicken is ridiculously expensive and has become a luxury, certain cooks decided to be part of an initiative to share vegetarian recipes that are as good as the original recipe.

I started with myself, I have cut beef and chicken out of my life for the past 3 weeks. I understand that this will not solve the situation and at this point I am hopeless that it will get better anytime soon. But these small contributions, either sharing recipes on budget, or donating clothes and food to people in need is a duty that I believe is a part of every human being.  

I have already started sharing various recipes in budget on my social media I.e. Vegetarian Green Beans Stew, Falafel, Cauliflower with Tahini Casserole, Burghul Cooked with Tomatoes, Cooked Lentils with Rice etc.

Today recipe is easy and convenient.

• Please don’t stick to the same vegetables I have used, I honestly just used whatever was in my fridge.

• Use 2 pieces of any kind you have.

• If you don’t have the bachamel powder, melt 1 tbsp of butter with 1 tbsp of flour in a pot. Once thick, gradually add milk till you get the texture you want.

• You don’t have to use Parmesan cheese. 

• Use fresh tomatoes smashed if you don’t have the ready-made packs.

• If it's easier use tomato paste instead of fresh tomatoes.

Ingredients:

- 2 American or Regular Zucchinis

- 2 Eggplants

- 2 Carrots

- 3 Mixed Bell Peppers

- 500 ml Smashed Tomatoes

- Lasagna Sheets

- Bachamel Powder Pack

- 500 ml Milk

- Parmesan

- Mozzarella Cheese

- Vegetables Stock

- Basil

- Oregano

Directions:

- Chop the Zucchinis, Eggplants, Carrots and Bell Pepper finely.

- In a medium heated pot, Add all the chopped veggies with olive oil, salt and black pepper.

- Cover the pot and let it simmer at medium heat. Stir from time to time to prevent the veggies to stick to the pot.

- Once the veggies are cooked (after around 30 minutes), add the smashed tomatoes, salt, black pepper, basil, oregano and stir. Cover it, let it simmer for around 20 minutes.

- In a small pot, add the cold milk over the bachamel powder, whisk it well then move it to the top burner. Keep stirring till its thick. If it turns too thick, add milk to dilute it. Add the vegetables stock, Salt, Black Pepper and Basil.

- Now that you have your veggies cooked, and your bachamel sauce ready, you can start layering.

- In a safe oven glass pan, place the lasagna sheets first, then spread the veggies, then the bachamel sauce with some Parmesan cheese. Repeat it 2 or 3 times depends on your pan depth. Finish the last layer of lasagna sheets with bachamel sauce and mozzarella cheese.

- Move the tray into a preheated oven at 180 C for 20 minutes with the bottom burner on, then 10 minutes with the top burner on.

Hope you enjoy this very light vegetarian lasagna!

Cooking Video Tutorial