Light Vegetarian Lasagna
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
Light vegetarian lasagna is where classic Italian vibes from Emilia-Romagna meet a fresh twist. And look, it doesn’t lose any charm. This version trades those heavy layers for tender veggies, like purple and yellow cauliflower and broccoli. Super colorful! Fresh egg pasta, or sfoglia all’uovo, keeps things moist and delivers that real Italian feel—without all the heft. And here's the thing: instead of the regular béchamel, you’ve got a vegan sauce. It’s made with oat milk, extra virgin olive oil, rice flour, and a bit of saffron for color and that little something extra.
What you end up with is a light vegetarian lasagna that’s still comforting. For sure. But, it’s also a healthy vegetable lasagna you can serve to friends and family without a worry. In Emilia-Romagna, people are always cooking up smart reinventions, and this low-calorie vegetarian lasagna is a perfect example. The layers of creamy, plant-based cheese—both melty and grated—really mimic the old-school Italian vibe. You get that slightly crispy top and oozy middle—so so good—without the usual heaviness.
Saffron adds a pop of color and a lovely aromatic touch. It really makes this dish stand out. You get something that feels rich and satisfying, but it’s light enough that you’re not weighed down afterward. This plant-based lasagna is just perfect for family meals or when you want to wow your guests with a creative, healthy spin on a classic.
Compared to heavier versions, it’s a real win. No question. It’s for anyone who loves their food tasty but still delicate. With every bite, you’ll taste why this easy vegetarian lasagna recipe is a favorite. It’s for anyone interested in healthy vegetable lasagna that doesn’t skimp on flavor or style. Enjoy the bright colors and delicious taste—proving that lighter meals can be seriously satisfying.
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INGREDIENTS
- Lasagne egg pasta 8.8 oz (250 g)
- Yellow cauliflower 2 cups (200 g) - to be cleaned
- Cauliflower 2 cups (200 g) - purple (to be cleaned)
- Broccoli 2 ¼ cups (200 g) - to be cleaned
- Plant-based cheese 1 ¾ cup (200 g) - mozzarella-style
- Plant-based cheese 1.8 cups (200 g) - to be grated
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Green Peperoncino to taste
- For the vegan béchamel
- Oat beverage 2 ½ cups (600 g) - unsweetened
- Extra virgin olive oil 6 tbsp (80 g)
- Rice flour 2.8 oz (80 g)
- Saffron 1 pinch
How to prepare Light Vegetarian Lasagna
To prepare the light vegetarian lasagna, start by cleaning the cabbages: separate the florets from the purple cauliflower 1, then do the same with the yellow cauliflower 2 and the broccoli 3.
Drop all the florets into boiling water and cook for about 8–10 minutes 4. When they have softened, drain and season with oil 5, salt, pepper and, if you like, ground chili 6. Mix and set aside 6.
Meanwhile, make the vegan béchamel: heat the oat milk in a small saucepan until it just comes to a simmer. In a separate small saucepan pour the oil and rice flour 7. Whisk over low heat to form a roux; it will take a couple of minutes at most 8. At this point incorporate the plant beverage 9.
Let it thicken over the heat, whisking constantly 10. When it has reached the right consistency, add the saffron 11, stir and use your vegan béchamel immediately 12.
To assemble the lasagna, spread a little béchamel on the bottom of the baking dish 13, then lay the first layer of pasta sheets 14 and cover with more béchamel 15.
Distribute some of the cauliflower florets 16, then sprinkle with some crumbled plant-based mozzarella 17 and grated plant-based cheese 18.
Repeat the layers in the same order: pasta sheets 19, vegan béchamel, vegetable mix 20 and cheeses. Make a third layer with pasta sheets and béchamel 21.
Add the remaining cauliflower and cheeses 22, then finish with the remaining béchamel 23 and plenty of grated cheese 34.
Bake in a preheated conventional oven at 356°F for about 30 minutes 25, then switch to grill mode at 392°F for 5 minutes 26. Your light vegetarian lasagna is ready to serve 27!