Cheese Vegetable Lasagna Recipe

Name: Cheese Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles; 2 zucchini, thinly sliced; 1 large red onion, thinly sliced; 3 red bell peppers, grilled and cut in strips; 12 lb Quark or 12 lb ricotta cheese; 1 cup mozzarella cheese, grated; 1 cup parmesan cheese, grated; ½ cup all-purpose flour; 5 tablespoons butter; 3 ½ cups milk; ½ teaspoon dried savory; grated nutmeg; salt & freshly ground black pepper

Servings: persons

12 lasagna noodles
2 zucchini, thinly sliced
1 large red onion, thinly sliced
3 red bell peppers, grilled and cut in strips
12 lb Quark or 12 lb ricotta cheese
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
½ cup all-purpose flour
5 tablespoons butter
3 ½ cups milk
½ teaspoon dried savory
grated nutmeg
salt & freshly ground black pepper

1
Preheat oven to 375F.
2
Cook noodles according to instruction on package until al dente (tender, but firm).
3
SAUCE: In a saucepan, melt butter; stir in flour until no lumps remain, then whisk in milk; bring to a boil, stirring until sauce thickens.
4
Add savory and season to taste with nutmeg, salt and pepper.
5
Mix well and continue cooking for 5 minutes, stirring constantly.
6
Remove from heat and set aside.
7
Into a buttered lasagna dish, spread some white sauce evenly.
8
Cover with 4 lasagna noodles and top with some zucchini, onion slices and bell pepper strips.
9
Spread with quark (or ricotta) cheese and sprinkle with some mozzarella and Parmesan cheeses,.
10
Season to taste with salt and pepper continue with noodles, repeat layers twice.
11
Top with remaining white sauce and sprinkle with cheese.
12
Bake for 30-35 minutes.
13
Remove from oven and let stand for 10 minutes before serving.

4020

kcal

Calories

216

Fat

295

Carbs

216

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 lasagna noodles, 2 zucchini, thinly sliced, 1 large red onion, thinly sliced, 3 red bell peppers, grilled and cut in strips, and more.

Yes, Cheese Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions