Lasagna without bechamel is the light but equally tasty variant of the great classic of the Italian tradition. The egg pasta sheets, which you can make at home or buy ready-made, alternate with cream of pumpkin, mascarpone and diced mixed vegetables. In our version, we have chosen to use peppers, courgettes, snow peas, broccoli florets and cherry tomatoes, but you can choose the ingredients of your filling according to personal tastes and seasonality. Quick and easy, lasagna without bechamel can also be prepared in advance and is perfect for brightening up any festive menu or Sunday lunch with the family. Find out how to make it by following our recipe step by step.
Ready in: 1H
FOR 6 PEOPLE
% Daily Value*
Total Fat 40.8g 52%, Saturated Fat 22.2g 111%, Cholesterol 131mg 44%, Sodium 390mg 17%, Total Carbohydrate 220.5g 80%, Dietary Fiber 30.2g 108%, Total Sugars 38.3g, Protein 73g, Vitamin D 0mcg 0%, Calcium 871mg 67%, Iron 12mg 68%, Potassium 2689mg 57%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
SHEETS OF LASAGNA 250 gr
ZUCCHINI 200 gr • 17 kcal
DATTERINI TOMATOES 200 gr
PEPPERS 2 • 79 kcal
BROCCOLI 100 gr
CAULIFLOWER 100 gr
SNAP PEA (TACCOLA) 100 gr • 66 kcal
RED ONION 100 gr • 21 kcal
SALT as required • 21 kcal
PEPPER as required • 79 kcal
GRATED PARMESAN as required • 21 kcal
FOR THE CREAM
PUMPKIN 350 gr
MASCARPONE 250 gr • 79 kcal
The calories refer to 100 grams of the product
How to prepare lasagna without bechamel
Wash the vegetables, peel them and cut them into uniform chunks (1).
Peel the pumpkin and cut it into cubes. Cook them in a pan with a drizzle of oil, until they are very soft (2). Season with salt and pepper.
Boil the snap peas, cauliflower and broccoli in a pot with plenty of salted water (3); drain and set aside.
Blend the pumpkin, collect it in a bowl and add the mascarpone (4).
Chop the onion and sauté it in a pan with a drizzle of oil; add the peppers and let them cook for about ten minutes, then add the remaining vegetables (5) and cook. Salt and pepper.
Make the lasagna: cover the bottom of a baking dish with a first layer of pumpkin cream (6).
Arrange the lasagna sheets and the vegetables on top, then sprinkle with a little grated Parmesan cheese (7).
Continue to alternate the layers until all the ingredients are used up (8). Finish with a sprinkle of Parmesan cheese and bake at 180 ° C for about 30 minutes, or in any case until browned.
When the surface is golden brown, take the lasagna out of the oven, let it cool and then serve (9).
You can use both dry and fresh egg lasagna; if you wish not to pre-pack them in water, be careful to leave the pumpkin and mascarpone cream a little more liquid. If not, blanch them for a few minutes in boiling salted water, then drain them in a bowl with cold water: in this way you will stop cooking and not get burned. Spread them out on a clean cloth and let them dry thoroughly. Once cold, make your lasagna.
Lasagna without bechamel lends itself to numerous variations: you can use your favourite or seasonal vegetables at the time of preparation and, if you like, you can also stuff the layers with a few cubes of mozzarella, scamorza or smoked provola.
In case you don’t like pumpkin or can’t find it, you can also replace it with white cauliflower florets, peas or courgettes: the result will still be very creamy and equally successful.
For a lighter version, you can substitute the mascarpone with ricotta or a creamy spreadable cheese. For an even richer recipe, you can also add minced meat to the vegetables, so as to obtain a white sauce.
You can prepare the lasagna without bechamel in advance, even the day before, and bake it just before serving.
Lasagna without bechamel can be stored in the refrigerator, in a special airtight container, for about 2-3 days.