This vegetable lasagna is the perfect alternative to the classic version. Instead of pasta sheets, thin slices of potato and zucchini provide a wonderfully succulent consistency. Combined with a creamy lactose-free béchamel sauce and golden-brown cheese, this results in a simple oven dish that is wonderfully satisfying while remaining pleasantly light.
Ideal for the whole family or as a vegetarian comfort meal.
Ingredients for a baking dish
- 3 small potatoes
- 4 zucchini
- approx. 150 g lactose-free béchamel sauce
- 5 tbsp grated Parmesan
- Salt and pepper to taste
- Olive oil
- 2 slices of lactose-free soft cheese or 1/2 ball of lactose-free mozzarella
- Rice breadcrumbs
- 1/2 glass of water
Preparation
1. Prepare vegetables
Peel, wash, and slice the potatoes into very thin rounds. Then wash the zucchini, remove the ends, and also slice them thinly.
2. Prepare the baking dish
Lightly grease a baking dish with olive oil and sprinkle some Parmesan over the bottom.
3. Layer the lasagna
Now layer the potatoes and zucchini in the dish, alternating them. Season each layer lightly with salt and pepper, and add a little béchamel sauce and Parmesan on top.
4. Prepare the surface
Spread béchamel sauce over the final layer. Then distribute the rice breadcrumbs, the lactose-free cheese or mozzarella, and some Parmesan on top. Finally, drizzle with a little olive oil.
5. Add water
Before baking, pour the half glass of water evenly over the lasagna. This keeps the vegetables juicy and helps the potatoes cook through better.
6. Baking
Bake the vegetable lasagna in a preheated oven at 200°C (top/bottom heat) for about 30–35 minutes, until the surface is golden brown and crispy.
Mahlzeit tip
For even more flavor, you can add grilled eggplant or some fresh basil between the layers. The surface becomes especially crispy with extra Parmesan.
Bon appétit
This delicious lasagna recipe is by @annamariachef2.0
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