This hearty grilled vegetable lasagne is packed with the most flavorful seasonal vegetables of summer along with homemade vegan ricotta cheese and tomato sauce made from fresh tomatoes. Wild mushrooms are added for extra ‘meatiness’ and a bêchamel sauce puts it over the top. Serve it to the meat lovers in your life and see if they complain!
1 packet oven-ready lasagne sheets (about 12 sheets)*
2 medium green zucchini, sliced lengthwise into ½-inch thick slices
2 medium yellow summer squash, sliced lengthwise into ½– inch thick slices
2 medium eggplants (can be a mixture of different kinds), cut into ½-inch thick rounds
2 red bell peppers
2 small red onions, sliced into 1-inch rounds
1 lbs (0.5 kilo) wild mushrooms (like oyster, lion’s maine, maitake), stems trimmed
10 oz (280 grams)spinach, sautéed until lightly wilted
2 cups (500 grams) homemade ricotta (recipe to follow)
8 oz (225 grams) vegan mozzarella cheese, sliced **
Couple of handfuls of fresh basil
1 recipe bêchamel sauce (recipe to follow)
1 recipe tomato sauce (recipe to follow)
To make the lasagne:
Cook the lasagne sheets according to the package directions, if not using oven-ready sheets. Place the sheets on clean kitchen towel (insert pic) while you prepare the rest of the ingredients.
For all the vegetables, brush them with olive oil, season with salt and pepper and place on your grill. Cook them on both sides until nicely charred and set aside.
Alternatively, you can roast them in the oven – spread them in an even layer on 3-4 sheet trays, roast in the oven for 20 minutes at 400℉ (200℃).
Combine the ricotta cheese with the chopped basil and set aside.
Clean the peppers by removing the core and seeds and slice into thin strips. Dice the grilled onions and mushrooms, and add all these vegetables along with the sautéed spinach to a bowl and set aside.
Preheat the oven to 400℉ (200℃).
Grease a 13 x 9 inch (33 x 23 cm) roasting pan with a little oil.
To arrange the lasagne:
Coat the bottom of the pan with about ¾ cup of the tomato sauce, then line with 4-5 of the lasagne sheets. Follow with some of the slices of zucchini and eggplant rounds, top with a cup of the bêchamel sauce, then ½ the pepper-onion-mushroom-spinach mixture, then top with a few dollops of the basil-ricotta cheese, followed by half the mozzarella. Add more tomato sauce on top and keep layering as described and top with the mozzarella.
Cover the lasagne with foil and bake in the middle of the oven for 30 minutes, then remove the foil and bake for another 15 minutes until the sauce is bubbling and the cheese is melted and lightly browned on top.
Let the lasagne rest for about 20-30 minutes before slicing and serving.
*Please note that not all oven-ready lasagne are vegan, so make sure to check ingredients. I ended up purchasing a brand I cooked for 4 minutes first, before adding to the pan and baking in the oven.
** For vegan mozzarella, some of my favorite brands include Miyoko’s, Go Veggie or Follow Your Heart. Or you can have a go at making your own!
Keywords: vegetable lasagne