Vegetarian Zucchini Lasagna - better than any meat contemporary | hurrythefoodup.com
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5 from 4 votes

Vegetarian Zucchini Lasagna

Having a good lasagna recipe under your belt means you’re really getting somewhere in the culinary world. And this the Best Lasagna Ever. Go on, shine.
Course Mains
Cuisine Vegetarian
Time 1 hour 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 big servings
Calories 403kcal
Author HurryTheFoodUp

Ingredients

Optional:

Instructions

Version 1 - with lasagna sheets

  • Fry the spelt in a large pan for around 2-3 minutes on a medium heat (no oil). Watch out it doesn’t burn! Just as it starts to release its aroma and turn brown, add the stock and stir well. Turn the heat off and let the spelt sit for 20 minutes, stirring now and then. If the pan cools down completely, let it simmer on a low heat instead.
  • Dice the zucchini, onion and all other veg into tiny pieces.
  • After 20 minutes, add the zucchini, onion and any other veg into the spelt, along with the tomato puree and tomato paste.
  • Also add salt, pepper and basil. Taste test, and if the tomato wasn't particularly sweet, add a tsp sugar to offset it. Let it all simmer on a low-medium heat for around 10 mins.
  • Prep time next: Add ⅓ of the spelt/veg mix to an oven tray. Layer lasagna sheets over it, and on top of that add ⅓ bechamel sauce, using a spoon to spread it over the sheets . Add the next ⅓ spelt/veg mix, more lasagna sheets and another ⅓ bechamel sauce. Finally add the rest of the veg mix and another layer of bechamel sauce (no more lasagna sheets). On the top layer, sprinkle the grated cheese. Ready!
  •  Into the oven for 35 minutes on 200°C/390°F, or until a deep golden brown. Best lasagna ever.

Version 2 - with zucchini strips

  • In this version you're using zucchini strips to replace the lasagna sheets (lower carb and calories). Make the lasagna as directed above, but only dice one zucchini. Slice the other into thin strips (I use a cheese slicer) and put it into an oven dish (you can use the one you're gonna cook the lasagne in to save on washing up.)
  • Add a tbsp of olive oil and make sure it's spread evenly over the zucchini slices. 
  • While the spelt is simmering pop the slices in the oven for 20 mins, taking them out when you add the rest of the veg to the spelt (you need to let them cool down for a few minutes).
  • When you're ready, layer out the lasagna as directed above, but simply replace the lasagna sheets with zucchini slices. Easy!
  • The most awesome lasagna ever is ready.

Notes

TIP: add any other veg that needs using up, I used cauliflower once and it was spectacular!
 
IF YOU LIKED THIS RECIPE: then this vegan bolognese is well worth looking at! And so is this creamy risotto. Amazing.
Please note: our nutritional information card comes from version 2 of the recipe - just add pasta sheets to the total when using version 1.

Nutrition

Serving: 390g | Calories: 403kcal | Carbohydrates: 45g | Protein: 16g | Fat: 20g | Saturated Fat: 7.7g | Cholesterol: 31mg | Sodium: 729mg | Potassium: 1041mg | Fiber: 7.2g | Sugar: 14.5g | Vitamin A: 2450IU | Vitamin C: 124.6mg | Calcium: 310mg | Iron: 4.1mg