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Deliciosa Lasanha Vegetariana ao Forno

Name: Deliciosa Lasanha Vegetariana ao Forno
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g lasagna noodles; 2 medium zucchinis, sliced; 2 medium eggplants, sliced; 400g grated mozzarella cheese; 2 xícaras de molho de tomate; 1 large onion, chopped; 3 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; Try adding spinach for an extra touch of nutrients.; For extra crunch, add a little parmesan cheese on top.; If you prefer a gluten-free version, use gluten-free lasagna sheets.; You can pre-cook the dough if you prefer a softer texture.; Let the lasagna rest for 10 minutes before serving to make cutting easier.

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories860 kcal

Resumo para quem tem pressa

"A lasanha vegetariana ao forno é uma releitura substanciosa da tradicional massa italiana, intercalando lâminas de massa com um farto refogado de abobrinhas e berinjelas perfumadas no azeite, alho e cebola. O molho de tomate rústico hidrata as camadas de massa durante o assamento, dispensando caldos pesados. A distribuição equilibrada do queijo muçarela ralado garante liga elástica e cremosidade a cada garfada, fundindo os vegetais salteados à massa al dente. Assada a 180°C até atingir acabamento gratinado e dourado, entrega um prato familiar imponente, repleto de aromas reconfortantes."

Deliciosa Lasanha Vegetariana ao Forno

O Que Você Precisa Saber

- Sauté the eggplant and zucchini slices beforehand with olive oil, garlic, and onion for 5 minutes to eliminate excess water before assembly. - Start and finish the assembly with a generous layer of tomato sauce to hydrate the dough and protect the top from drying out. - Let the lasagna rest out of the oven for 10 minutes before cutting so the cheeses stabilize and the slices come out intact.

Ingredients

Main Course

500g lasagna noodles
2 medium zucchinis, sliced
2 medium eggplants, sliced
400g grated mozzarella cheese
2 xícaras de molho de tomate
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Try adding spinach for an extra touch of nutrients.
For extra crunch, add a little parmesan cheese on top.
If you prefer a gluten-free version, use gluten-free lasagna sheets.
You can pre-cook the dough if you prefer a softer texture.
Let the lasagna rest for 10 minutes before serving to make cutting easier.

Instructions

Main Course

Preheat the oven to 180°C (350°F).

Heat the olive oil in a pan, add the onion and garlic, and sauté until golden.

Add the zucchini and eggplant and sauté for about 5 minutes. Season with salt and pepper to taste.

In a baking dish, place a layer of tomato sauce on the bottom.

Place a layer of lasagna noodles over the sauce.

Add a layer of the sautéed vegetables and a portion of mozzarella cheese.

Repeat the layers until the ingredients are finished, finishing with a layer of tomato sauce and cheese on top.

Place in the oven for approximately 40 minutes, or until the cheese is melted and golden.

Equipe sua Cozinha

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Chef Tips

- Lightly salt the eggplant slices before sautéing to remove the characteristic bitterness and ensure soft flesh. - If using dry pasta that goes straight into the oven, make sure the tomato sauce is quite fluid to cook it through completely. - Sprinkle finely grated parmesan cheese over the last layer of mozzarella to form a crispy and aromatic crust when gratinating.

Variations

- Vegetarian lasagna with white sauce (bechamel): layer the tomato sauce with layers of velvety bechamel sauce and nutmeg. - Lasagna without pasta (low carb): use exclusively the long slices of grilled eggplant and zucchini in place of the wheat dough. - Pumpkin lasagna with goat cheese: substitute the eggplant with thin slices of cooked cabotiá pumpkin and creamy goat cheese.

Substitutions

- Traditional wheat lasagna noodles can be substituted with gluten-free corn and rice pasta or heart of palm sheets. - Mozzarella can be combined or replaced by ricotta cheese crumbled with nutmeg or fresh buffalo mozzarella. - The zucchini and eggplant sauté can receive fresh spinach leaves, fresh mushroom slices, or grated carrot.

How to Store

Store the baked and cooled lasagna covered with aluminum foil in the refrigerator for up to 4 days. Reheat individual slices in the oven at 180°C for 12 minutes to recover the bubbling cheese.

Can You Freeze It?

Freeze the assembled lasagna (raw or already baked) well wrapped in double plastic wrap for up to 90 days at -18°C. Bake directly frozen in a medium oven at 180°C covered with foil for 45 minutes.

What to Serve With

Serve with bitter leaf salad like arugula and radicchio seasoned with extra virgin olive oil and balsamic vinegar, slices of Italian bread, and full-bodied red wine.

Frequently Asked Questions

Do I need to pre-cook the lasagna noodles before assembling?

It depends on the chosen dough. Dry pasta labeled 'oven-ready' requires no pre-cooking, as long as the tomato sauce is quite moist. Traditional thick pasta should be boiled for 3 minutes.

How to prevent the vegetarian lasagna from getting watery in the tray?

Zucchini and eggplants contain a lot of water. Sautéing them beforehand for 5 minutes in the open pan allows much of the cellular water to evaporate before going into the baking dish.

Why is it necessary to wait 10 minutes before cutting the lasagna?

Fresh out of the oven, the mozzarella is in a boiling liquid state. The resting time allows the cheese and sauce structure to gain thermal firmness, keeping the layers perfectly stacked on the plate.

Posso montar a lasanha na véspera e assar no dia seguinte?

Yes. Assemble all the layers in the baking dish, cover tightly with plastic wrap, and keep in the refrigerator for up to 24 hours. Remove 20 minutes before taking to the preheated oven.