Ingredients
- 500 g lasagna
- 4 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red bell pepper, finely chopped
- 8–10 broccoli florets
- 8–10 cauliflower florets
- 5–6 medium mushrooms, finely chopped
- 50 g water for the sauce
- Salt
- Pepper
- Sweet paprika
- 4 tbsp olive oil for the lasagna
- 4 tbsp olive oil for the sauce
- 4 sprigs fresh basil, finely chopped
Preparation for the Lasagna
- Fill a pot with water and add salt. Heat over medium heat until the water comes to a boil.
- Add the lasagna sheets and cook for about 20 minutes, or until they reach your desired tenderness.
- Drain the lasagna sheets and place them back into the pot.
- In a frying pan, heat the olive oil over medium heat. Once hot, pour it over the lasagna sheets and gently toss to coat.
Preparation for the Sauce
- Heat the olive oil in a small saucepan over medium heat.
- Add the onion, garlic, bell pepper, broccoli, cauliflower, and mushrooms. Sauté until softened.
- Add the chopped tomatoes, salt, pepper, paprika, and water. Continue cooking until the sauce thickens.
- If you prefer softer vegetables, add a little more water and simmer for a few extra minutes.
- Once the sauce is ready, stir in the chopped basil and remove from heat.
Serving
Serve the lasagna warm, topped generously with the vegetable sauce. Enjoy the delightful combination of hearty lasagna and rich, fresh vegetable flavors.
A Wholesome and Nourishing Treat
This vegetable lasagna is the perfect blend of vibrant, fresh produce and comforting pasta. A dish that’s as nourishing as it is delicious, ideal for a cozy family meal. Savor every bite of this wholesome creation!
