Rich Vegetable Lasagna

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 78 minutes, serves 4 people. For a fresh contrast, serve with a simple green salad dressed with lemon and olive oil.

Cuisine: Italian Type: Dinner Time: 78 min Servings: 4 Calories: 860 per serving
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Nutrition Information

Each serving contains approximately 860 calories and 42.0g of protein. Macronutrients include 78.0g carbohydrates and 40.0g fats per serving.

Per Serving

Calories
860
Protein
42.0g
Carbohydrates
78.0g
Fats
40.0g

Total

Calories
3440
Protein
168.0g
Carbohydrates
312.0g
Fats
160.0g

Ingredients

This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

  • 250 g Lasagna sheets
  • 350 g Minced pork
  • 1 piece Leek
    trimmed, washed and thinly sliced
  • 1 piece Red bell pepper
    deseeded and diced
  • 1 piece Zucchini
    diced
  • 1 piece Carrot
    finely diced
  • 1 piece Onion
    finely diced
  • 500 ml Tomato sauce
  • 100 ml Beef broth
  • 400 g Béchamel sauce
  • 120 g Mozzarella, grated
    grated
  • 35 g Parmesan, finely grated
    finely grated
  • 1 tsp Dried oregano
  • 1 tbsp Olive oil
  • 2 to taste Salt
  • 2 to taste Ground black pepper

Instructions

Follow these 3 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Prepare and build the ragù

  1. Preheat the oven to 190°C. Set out a baking dish and prepare the vegetables while it heats.
  2. Trim and wash the leek. Dice the leek, red pepper, zucchini, carrot and onion as described in the ingredient list; keep them together.
  3. Heat the olive oil in a large skillet over medium heat until it shimmers.
  4. Add the leek, pepper, zucchini, carrot and onion to the skillet. Cook, stirring often, until the vegetables soften and the onion turns translucent.
  5. Push the vegetables to the sides, add the minced pork to the centre and break it up. Cook, stirring, until no pink remains and the meat is browned in places.
  6. Stir in tomato sauce, beef broth and oregano. Season with salt and pepper, then simmer gently until thick enough to mound slightly on a spoon.

2. Layer and bake

  1. Spoon a thin layer of ragù into the baking dish. Layer pasta sheets, ragù and béchamel, repeating until used, and finish with béchamel. Scatter mozzarella and Parmesan over the top. Break or trim sheets to fit; the top should be evenly covered.
  2. Bake uncovered at 190°C until the top is golden and the pasta is tender when pierced at the centre.

3. Rest and serve

  1. Remove the lasagna from the oven and let it stand so the layers settle.
  2. Cut into four portions and serve hot.

Plating

  1. Cut into four portions and serve hot.

Family Beverage

Sparkling water with lemon

Alcohol Beverage

A light Italian red wine such as Barbera, served separately.

Serving Suggestions

For a fresh contrast, serve with a simple green salad dressed with lemon and olive oil.

Notes

The listed quantities use store-bought béchamel and tomato sauce for a practical weeknight version; adults can adjust their portions to their individual daily goals, with adult 1 balancing this meal against the remaining daily targets.

Storage

Refrigerate covered within 2 hours for up to 3 days.

Freezing

Freeze portions in airtight containers for up to 2 months; thaw overnight in the refrigerator.

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