We are in a cold season in which our body asks for this type of elaborate, homemade, rich and yielding food. So today I leave you this recipe for this delicious whole wheat vegetable lasagna. Made with seasonal vegetables to take advantage of the prices of the moment especially when you have a large family.
One of the things I like most about this type of recipes is that you can modify them according to taste or what you want to spend on it preparation.
It is a really versatile recipe, because in addition to the filling you can also choose the type of sauce you want to use. Be among the possibilities of a sauce without meat to a Bolognese or with the type of meat you have (chicken, beef, pork, sausages, etc.) between a pink sauce to an exclusively white one to which you can add mushrooms or legumes.
I made this lasagna with pumpkin squash and carrots. Although these vegetables can be exchanged for the ones you like the most without any problem. The ingredients of the filling can be based on personal taste. It does not need to be as is this recipe.
The pasta to use is whole wheat and I made it in my processing machine because it is easier, faster and less effort. And to stretch it use a pasta machine but you can use a rolling pin if you don’t have one. Although if they are going to make pasta very often it is worth buying one.
On this site you will only find recipes of the whole grain type. If you want other types of recipes we encourage you to stroll through our other sites that we will also gradually fill with tempting recipes for our table and daily life.
Another thing I like about lasagna is that you can choose the number of layers of filling. The ideal is always to make 3 layers as a minimum and before starting the recipe it is always advisable to know the size of deep baking dish you have or will use for it. Thus we will have an idea of the size of the rectangles of dough that will be cut to make this lasagna and the filling layers that will also enter according to the height of the mold.
These types of meals are a little laborious, the ideal is to make a part a day before and not all on the same day. This avoids ending too tired and unwilling to make lasagna again.
- Whole wheat flour 300 g / 12,35 oz / 2,91 cups
- Eggs xl 3
- Sunflower oil 2 tbsp
- Water 3 tbsp
- Grated vegetables 1.5 kg / 52,91 oz
- Large onion 1
- Mozzarella cheese 350 g / 12,35 oz
- Big bell pepper 1
- 16 sheets of lasagna pasta 13 x 11 cm
- Optional: garlic, parsley, oregano, etc.
- Bolognese Sauce:
- Tomato sauce 1 liter
- Medium onion 1
- Minced meat 300 gr
- Optional: garlic, parsley, oregano, bay leaf, paprika, etc.
- Put the whole wheat flour, eggs, tablespoons of oil and water. Process until the dough begins to peel off the bowl of the processing machine (dough does not need to be homogeneous, just little mixing). Wrap the dough in plastic kitchen film and let it rest for 30 minutes in the refrigerator. You can also make the dough the day before.
- Roll out with a rolling pin or pasta machine until the dough starts to show through. Cut a rectangle of necessary size to cover the chosen baking dish. To cut the following rectangles, place this one on the dough and cut. Continue this way so that all the rectangles are the same size.
- For the filling, sauté the onion and the bell pepper in a large hot frying pan with a little oil (I used a wok because it was a lot). Add garlic and salt to taste. Then add the pumpkin and grated carrots. Sauté for a few minutes without overcooking the vegetables. Season to taste. Reserve.
- In a saucepan with plenty of boiling water, cook the lasagna dough in a small amount (so it does not stick) for 1 minute, remove and let the pasta cool and dry well stretched on a kitchen cloth.
- To assemble the lasagna, cover the bottom of the baking dish with a layer of sauce. Place the sheets of pasta side by side until they cover the bottom of the deep baking dish. Top with a layer of filling and a little grated mozzarella cheese. Place the second layer of pasta, filling and cheese and then a third and last. Add the rest of the sauce so that it is covered and almost completely impregnated. Bake for 45 minutes at 250 degrees.
With these proportions, a lasagne of 3 filling layers and 4 sheets of pasta each was made (13x11 cm sheets)