The Most Delicious Vegetarian Lasagna (EASY Recipe)

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Heat 4-5 tablespoons of extra virgin olive oil in a pot over medium heat.
2. Add the onion, carrot, celery, zucchini, eggplant and capsicum, stir with a wooden spoon, cover and simmer for about 15 minutes, stirring every 5 minutes.
3. Add the oyster mushrooms and half a glass of water, then add 2 pinches of mixed Italian dried herbs and cook for 15 more minutes.
4. Add the passata, ricotta, salt and pepper, then the fresh basil torn into pieces by hand. Simmer and leave on the stove for at least 30 minutes.
5. Make the pasta: mound the flour on a board, make a well, crack the eggs into the well and whisk them with a fork, then gradually fold in the flour with your hands until a dough forms.
6. Knead the dough until firm and smooth, then cover and rest it for 10-15 minutes.
7. Cut slices of dough about 2-2.5 cm thick and pass them through the widest setting of the pasta machine, folding and repeating 3 times, then roll thinner until you can see your fingers through the sheet, lightly dusting with flour if sticking.
8. Cut the fior di latte mozzarella into slices, then into small cubes.
9. Line a non-stick baking tray with a little sauce, then build layers: lasagna sheets covering the base fully, then sauce, vegetables and mozzarella cubes, then a generous amount of grated Parmesan, repeating until the top sheet, which is covered with the remaining sauce, mozzarella and Parmesan.
10. Cover with foil and bake at 180°C (356°F) for 15-20 minutes. After 10 minutes, remove the foil and bake 5-10 more minutes uncovered until crispy on top.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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