Vegetable Lasagna with Cream
Transform your fridge's bounty into a mouthwatering Vegetable Lasagna with Cream that’s not just delicious but also a breeze to whip up in under 30 minutes! Layered with a medley of vibrant veggies and creamy ricotta, this dish is a comforting crowd-pleaser that’s as easy to make as it is to enjoy. Dive into this cheesy delight, and let every bite be a celebration of fresh flavors!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/2 broccoli
- 2 carrots
- 2 cloves of garlic
- 2 leeks
- 1 onion
- 1/2 bunch of spinach
- 1 zucchini
🥛Dairy & Eggs(1)
- 500ml of cooking cream (16.9 fl oz)
🫙Pantry Staples(2)
- 3 tablespoons of cornstarch (45 ml)
- Lasagna sheets, dry or homemade if you dare!
📦Other(1)
- Seasonings to taste: salt, pepper, nutmeg, cumin, and whatever you like!
Nutrition (per serving)
Calories
715
Protein
14g
Carbs
71g
Fat
42g
👨🍳 Instructions
- 1
Chop the onion, cut the leek and spinach, grate or chop the broccoli, and grate the carrot and garlic. Grate the zucchini and remove the liquid using a cloth, squeezing well with your hands.
- 2
In a large skillet with a splash of olive oil, sauté the vegetables (except the spinach) for no more than 10 minutes, aiming to keep them slightly firm. In the last minute, add the spinach and mix in. Add the seasonings, cornstarch, and mix well. Finally, add 400ml of cream and cook until the cream boils. Turn off the heat and set aside.
- 3
For assembly, hydrate the lasagna sheets in hot water for 2 minutes (the amount depends on the size and shape of your dish).
- 4
In the base, add a bit of cream, the lasagna sheets, the vegetable filling, and cheese. Repeat the layers and finish with a final layer of lasagna sheets, cream, and cheese.
- 5
Bake in the oven at 200/210 degrees for about 15 minutes until the cheese is gratinated.
💡 Pro Tips
- ✓Squeeze grated zucchini with a cloth until no liquid drips out—zucchini is 95% water, and excess moisture will dilute your cream sauce and prevent proper thickening, requiring 30-40% more cornstarch to compensate.technique95% water content
- ✓Sauté vegetables for exactly 8-10 minutes over medium-high heat (not longer) because vegetables release cell wall pectins after 12+ minutes, causing them to disintegrate into mush rather than maintain structure in the layered lasagna.timing8-10 minutes maximum
- ✓Use 3 tablespoons of cornstarch per 400ml of cream (7.5g per 100ml) because this creates a slurry with a 1:1.3 ratio that thickens to 65-70 centipoises—thick enough to coat lasagna sheets without running, but not gelatinous.ingredient7.5g cornstarch per 100ml cream
- ✓Hydrate lasagna sheets in 80-85°C water for exactly 2 minutes—higher temperatures (boiling) cause sheets to absorb water unevenly and tear, while cooler water won't penetrate the starch granules enough for proper flexibility.timing80-85°C for 2 minutes
- ✓Bake at 210°C (not 200°C) for 12-15 minutes because the cream layer needs to reach 85-90°C throughout to fully gelatinize the cornstarch and allow mozzarella to brown (cheese emulsion breaks below 75°C).equipment210°C for 12-15 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Vegetable Lasagna with Cream
Transform your fridge's bounty into a mouthwatering Vegetable Lasagna with Cream that’s not just delicious but also a breeze to whip up in under 30 minutes! Layered with a medley of vibrant veggies and creamy ricotta, this dish is a comforting crowd-pleaser that’s as easy to make as it is to enjoy. Dive into this cheesy delight, and let every bite be a celebration of fresh flavors!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/2 broccoli
- 2 carrots
- 2 cloves of garlic
- 2 leeks
- 1 onion
- 1/2 bunch of spinach
- 1 zucchini
🥛Dairy & Eggs(1)
- 500ml of cooking cream (16.9 fl oz)
🫙Pantry Staples(2)
- 3 tablespoons of cornstarch (45 ml)
- Lasagna sheets, dry or homemade if you dare!
📦Other(1)
- Seasonings to taste: salt, pepper, nutmeg, cumin, and whatever you like!
Nutrition (per serving)
Calories
715
Protein
14g
Carbs
71g
Fat
42g
👨🍳 Instructions
- 1
Chop the onion, cut the leek and spinach, grate or chop the broccoli, and grate the carrot and garlic. Grate the zucchini and remove the liquid using a cloth, squeezing well with your hands.
- 2
In a large skillet with a splash of olive oil, sauté the vegetables (except the spinach) for no more than 10 minutes, aiming to keep them slightly firm. In the last minute, add the spinach and mix in. Add the seasonings, cornstarch, and mix well. Finally, add 400ml of cream and cook until the cream boils. Turn off the heat and set aside.
- 3
For assembly, hydrate the lasagna sheets in hot water for 2 minutes (the amount depends on the size and shape of your dish).
- 4
In the base, add a bit of cream, the lasagna sheets, the vegetable filling, and cheese. Repeat the layers and finish with a final layer of lasagna sheets, cream, and cheese.
- 5
Bake in the oven at 200/210 degrees for about 15 minutes until the cheese is gratinated.
💡 Pro Tips
- ✓Squeeze grated zucchini with a cloth until no liquid drips out—zucchini is 95% water, and excess moisture will dilute your cream sauce and prevent proper thickening, requiring 30-40% more cornstarch to compensate.technique95% water content
- ✓Sauté vegetables for exactly 8-10 minutes over medium-high heat (not longer) because vegetables release cell wall pectins after 12+ minutes, causing them to disintegrate into mush rather than maintain structure in the layered lasagna.timing8-10 minutes maximum
- ✓Use 3 tablespoons of cornstarch per 400ml of cream (7.5g per 100ml) because this creates a slurry with a 1:1.3 ratio that thickens to 65-70 centipoises—thick enough to coat lasagna sheets without running, but not gelatinous.ingredient7.5g cornstarch per 100ml cream
- ✓Hydrate lasagna sheets in 80-85°C water for exactly 2 minutes—higher temperatures (boiling) cause sheets to absorb water unevenly and tear, while cooler water won't penetrate the starch granules enough for proper flexibility.timing80-85°C for 2 minutes
- ✓Bake at 210°C (not 200°C) for 12-15 minutes because the cream layer needs to reach 85-90°C throughout to fully gelatinize the cornstarch and allow mozzarella to brown (cheese emulsion breaks below 75°C).equipment210°C for 12-15 minutes