Description

This vegetarian lasagna recipe is a family favorite, offering a rich, smoky ragu and a creamy saffron béchamel for a truly comforting meal. It is perfect for a cozy Sunday or a special weeknight dinner, and can be prepared ahead and baked later.

Ingredients

12–14 sheets (approx. 250 g / 9 oz) no-boil lasagna noodles, for tender layers
30 ml (2 tbsp) olive oil
1 large yellow onion (200 g / 7 oz), diced
1 medium carrot (100 g / 3.5 oz), diced
1 celery stalk (50 g / 1.8 oz), diced
2 garlic cloves, minced
2 roasted red peppers (350 g / 12 oz total), chopped
10 g (2 tsp) sweet smoked paprika (or regular sweet paprika option)
800 g (28 oz) can crushed tomatoes
60 g (2 tbsp) tomato paste
250 ml (1 cup) vegetable broth (any broth works)
5 g (1 tsp) dried oregano
1 bay leaf
Salt & pepper, to taste
60 g (4 tbsp) unsalted butter
60 g (0.5 cup) all-purpose flour
750 ml (3 cups) full-fat milk (2% milk also works)
Generous pinch (0.1 g) saffron threads, steeped in warm milk
2 g (0.5 tsp) salt
1 g (0.25 tsp) grated nutmeg
225 g (8 oz) shredded mozzarella
85 g (3 oz) grated Parmesan-style cheese (microbial rennet)
30 g (0.25 cup) toasted pine nuts, for garnish
15 g (0.25 cup) fresh flat-leaf parsley, for garnish

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Instructions

Prepare the Smoked Paprika & Roasted Red Pepper Ragu: Heat 30 ml (2 tbsp) olive oil in a large pot on medium heat. Sauté onion, carrot, and celery for 8-10 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in roasted red peppers, crushed tomatoes, tomato paste, vegetable broth, paprika, oregano, and bay leaf. Simmer on low heat, covered, for 30-60 minutes to meld flavors. Remove the bay leaf before assembly.
Prepare the Saffron Béchamel: Melt 60 g (4 tbsp) butter in a saucepan over medium heat. Whisk in 60 g (0.5 cup) all-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in 750 ml (3 cups) milk until the sauce is smooth and thick. Stir in the saffron-steeped milk, 2 g (0.5 tsp) salt, and 1 g (0.25 tsp) grated nutmeg. Keep warm.
Assemble the Lasagna: Preheat the oven to 190 degrees C (375 degrees F). Lightly grease a 9×13 inch baking dish. Spread a thin layer of ragu at the bottom of the dish. Layer 3-4 lasagna noodles, then spread 1/3 of the ragu, 1/3 of the béchamel, 1/3 of the mozzarella, and 1/3 of the Parmesan. Repeat this layering sequence two more times. For the final layer, place noodles, then cover with the remaining béchamel sauce, and sprinkle generously with the remaining mozzarella and Parmesan cheeses.
Bake to Golden Perfection: Cover the baking dish loosely with aluminum foil and bake for 30 minutes, or until the edges are bubbly. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown. If desired, you can broil for 2-3 minutes for extra browning.
Rest Before Serving: Remove the lasagna from the oven and let it rest for 15-20 minutes before slicing. This allows the layers to set for neat, beautiful slices.
Garnish and Serve: Plate a slice of lasagna, highlighting the colors. Sprinkle toasted pine nuts and fresh flat-leaf parsley over each serving for crisp texture. Optionally, drizzle with a little olive oil.

Notes

To save time, use no-boil lasagna noodles or pre-chopped vegetables. A quality jarred marinara can be used for convenience. Ensure the ragu reduces sufficiently to prevent the lasagna from being too watery; drain watery vegetables if adding them. No-boil noodles require full sauce coverage to hydrate properly. Always rest the lasagna for 15-20 minutes after baking to set the layers and prevent collapse. If béchamel becomes too thick, add a little warm milk to thin it.

Prep Time: 60 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (180 g)
Calories: 380 calories
Sugar: 10 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 50 mg