Lasagna with Vegetable Confetti
- Vegetarian
- Energy Kcal 669
- Carbohydrates g 89.9
- of which sugars g 11.6
- Protein g 28
- Fats g 21.9
- of which saturated fat g 12.69
- Fiber g 5.9
- Cholesterol mg 139
- Sodium mg 360
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 6
PRESENTATION
Lasagne con coriandoli di verdure is a fun twist on the classic favorite from Emilia-Romagna. It totally brightens up any table, especially during Carnevale. Instead of the usual meat sauce, this vegetable lasagna shows off a bunch of finely diced veggies—like little colorful confetti! Seriously fun stuff. Every bite has pops of tender zucchini, carrots, and peppers, making it a dish that’s as much about looks as it is about taste. I mean, the thin, fresh egg pasta sheets used in this easy vegetable lasagna recipe really soak up all those light, veggie-packed flavors. It's pretty moist, never heavy, and is a cool way to get everyone, especially kids, excited about eating more greens. And look, the whole thing feels super festive—kind of brings the fun of Italian Carnival right into your kitchen. No meat in sight.
In Emilia-Romagna, folks love switching up their lasagna for special occasions like Carnevale, and this is a great example. Really, really tasty. People go for whatever veggies are in season, which keeps things fresh and full of color, and you end up with a healthy vegetable lasagna that’s perfect for anyone who wants something a bit lighter but still rich in flavor. Thing is, the dish is pretty forgiving—families often add their own favorite vegetables, so every version has its own crispy bits and sweet little surprises. Kids really get into the playful look of the veggie confetti, and it’s got a mild taste that works for even picky eaters. You can serve it up as a main or pair it with some salad and bread for a full meal. And you know what? It’s both classic and a little bit new. Whether you call it a vegetarian lasagna or the best vegetable lasagna recipe for Carnival season, it’s an easy way to make everyone happy—no masks required. But a little extra cheese on top is always a good move. So, gather around and enjoy this colorful feast that captures the core of Italian celebration.
INGREDIENTS
- Ingredients for a 8x12 inch baking dish
- Thin egg Lasagne pasta 1.1 lbs (500 g)
- Baby carrots 3 cups (350 g)
- Baby Zucchini (summer squash) 12.4 oz (350 g)
- Potatoes 0.75 lb (350 g)
- Pumpkin 1 ½ cup (350 g)
- Extra virgin olive oil to taste
- Parsley 1 sprig - sea urchin
- Garlic 1 clove
- Vegetable broth to taste
- for the parmesan cream
- Whole milk 2 ⅛ cups (500 ml)
- Parmigiano Reggiano PDO cheese 7 oz (200 g) - to grate
- Type 00 flour 0.4 cup (50 g)
- Butter 3 ½ tbsp (50 g)
How to prepare Lasagna with Vegetable Confetti
To make the lasagna with vegetable confetti, start by cleaning the vegetables, then wash and trim the baby carrots 1, slice them 2, then wash the zucchini and slice them as well 3,
wash and peel the potatoes 4 and cut them into small cubes 5. Now take care of the pumpkin: cut it into wedges, remove the rind 6
and cut it into cubes like you did with the potatoes 7. In a saucepan, pour a drizzle of olive oil, add a garlic clove 8, chopped parsley, and the pumpkin 9,
the potatoes 10, and the carrots, which require a longer cooking time 11, then moisten them with some Vegetable broth or hot water 12 to continue cooking.
After 10 minutes, add the zucchini 13 and continue cooking for another 5 minutes; it is important that the vegetables remain slightly crispy; otherwise, they might fall apart 14. Once cooked, turn off the heat and remove the garlic clove with kitchen tongs 15,
finally, season with salt and pepper 16. Meanwhile, prepare the Parmigiano Cream, then in a small pot, melt the butter, add the flour and mix to get a roux 17. Then pour the hot milk into the roux 18
and stir the whole mixture, mixing well with the whisk 19 and cooking over low heat. When it has thickened, remove the pot from the heat and add the grated Parmigiano Reggiano 20, thus obtaining a sort of creamy béchamel 21.
Start assembling the lasagna: in a rectangular baking dish measuring 8x12 inches, brush olive oil on the bottom 22 and spread a layer of Parmesan cream 23, then take the thin sheets and place them in the dish side by side 24,
cover with another layer of cream 25 and at this point, fill with the previously cooked vegetables 26, and with the cheese cream 27, now cover with another layer of thin sheets,
one of vegetable ragout 28 and one of Parmesan cream 29, continue alternating the layers until the ingredients are used up. Finish with a layer of vegetables and bake in a preheated static oven at 400°F for 12 minutes (or in a convection oven at 355°F for 10 minutes). Once cooked, take your lasagna with vegetable confetti out of the oven and enjoy them 30!