A good veg lasagne recipe?

[SilverSalver]

Planning to do this at some point over Christmas when we have vegetarian guests. I thought about using a load of roasted veg with a tomato sauce. peppers, sweet potato, chilli?
Main problem is that DH hates Aubergine and adult DS hates courgettes both of which would have been my choices.

I just do one with tomato sauce. I gently fry onion and red/yellow peppers, then add garlic and when all softened add tinned tomato. One dine i Belen’s it. Sauce comes out fault sweet. Almost a pepper sauce. Or make a normal sauce and add grilled peppers.

I then boil one egg then chop finely and add a small sprinkling to each layer (along with with your usual parsley, seasoning etc). I don’t bother with bechamel (my ex is southern Italian and they don’t use). And I prefer pecorino as the main cheese.

Never thought of adding boiled egg. I would like that.

I haven’t tried it but Jamie Oliver has a new one I’m planning to try out - it was on a recent show of his, broccoli peas and leeks main ingredients. I’ve just googled and he’s called it scruffy veg lasagne.

Spinach and mushroom lasagne. Works best if all the white sauce layers are cheese sauce.

I make a lovely red pepper and mushroom lasagne. Saute the plenty of mushrooms, 2 chopoed red peppers with onion and garlic , add chopped tomaties, tomato puree and some italian herb seasoning ( add some sugar if too bitter)

Spinach and ricotta layer

Mushroom layer

My veggie child doesn’t like roast veg so when I do lasagne I usually go for either a tomato sauce with lots of mushrooms or a lentil ragu. Spinach and ricotta is also a good call and I sometimes do that layered with the mushroom and tomato sauce, with white sauce on top.

Do remember that Parmesan is not vegetarian. I always put it on my meat lasagne but it’s Italian Style Hard Cheese on the veggie ones.

Mine is…
cook onion, carrot, celery, courgette and garlic
add chopped mushrooms and porcini
then crushed tomatoes and herbs (with some of the porcini liquid)
cook for ages until it’s nice and thick

then make a cheese sauce and layer it like a normal lasagne
top with grated cheese and breadcrumbs mixed.

I have tried to use lentils, soya, quorn mince etc but it comes out very heavy.

Not a recipe as such, but I don't layer mine with cheese sauce, but top the lasagne with creme fraiche and then a layer of grated cheese.

This makes at least 6 portions. You could leave out the aubergines and courgettes and put in more peppers, maybe add finely chopped carrot and celery/fennel.

Chop smallish and roast two aubergines, three courgettes, two or three red onions, two or three red/yellow/orange peppers, lots of garlic, box of mushrooms, with olive oil, salt, black pepper, oregano, basil. Mix in a tin of chopped tomatoes, some chopped black stoned olives, capers, sundried tomato paste.

Cook best part of a packet of frozen spinach and drain thoroughly. Mix with two little tubs of ricotta, grated nutmeg, salt and pepper.

Layer up lasagne sheets and tomato veg mixture. About three layers of lasagne should do it. Ricotta mixture goes over top layer of lasagne sheets. Put lots of grated Parmesan across top. Bake for at least 40 minutes.

Mozzarella could be incorporated in some way.

Another option would be to make something more like a traditional meat lasagne by using a lentil bolognese sauce instead of a meat ragu.

I make it either with green lentil and mushroom ragù, with portobello mushrooms and red wine, or else a mushroom and cheese one, using a mix of mushrooms such as chestnut shrooms, portobello, I’ve even used shiitake, plus porcini (dried ones soaked in hot water for an hour - use the water as stock to flavour the béchamel for extra mushroominess). You can either mix the cooked mushrooms into the béchamel or keep them as a separate layer, up to you.

For the béchamel I stir in feta, it doesn’t make it taste salty but gives an extra cheesy base, then I add other flavoursome cheeses from whatever I have in the fridge.

or finally, for a less rich one I do courgette and pesto, just béchamel with pesto smeared over it, overlaid with wafer thin slices of courgettes. Or you could smear the pesto over the courgettes, or even the pasta, it‘s all the same. The courgettes do need to be precooked a bit as this one is less liquid than the others.

www.jamieoliver.com/recipes/pasta-recipes/summer-veg-lasagne/

I do variations of this with a proper cheese sauce layer

Some great suggestions here thanks.
I will try a couple next week and see which ones we like best.

Puy lentils and mushrooms. This is delicious and I sometimes put a bit of truffle oil on top too.

www.bbc.co.uk/food/recipes/puy_lentil_lasagne_23244