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Vegetarian lasagne

Preparation time: 40 mins
Cooking time: 30 mins
Recipe image


Serves 10

1.25L piperade
500g aubergine
25g frozen garlic
3.5ml olive oil
610g lasagne sheets
4g garlic powder
4g cumin

1 handful of coriander
100g chickpeas
44g tomato puree
1.2kg courgette
300g onions
200g tomatoes

For the béchamel sauce:
1g ground nutmeg
1l water
100g grated emmental cheese
120g semi skimmed milk powder
42g modified corn starch


Boil water and season. Add nutmeg and milk powder.
Dilute the starch with lukewarm water and pour into milk mixture, stirring constantly.
Incorporate 1/4 of the grated cheese and stir well. Set aside the remaining cheese

Lasagne sauce:
Fry onions and garlic, add tomatoes, piperade, chickpeas and season.
Place aubergine rings in the oven to brown for 10 minutes.

Layer your dish with tomato sauce, aubergines, bechamel, pasta sheets, tomato sauce, courgettes and continue until you have nothing left.

Bake at 150' for for 30 minutes until golden brown.

Recipe created by:

Yann Mikaël Bleas, Chef de cuisine de l'unité de production du CHU de Brest

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