Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles; 3 cups vegetable pasta sauce; 3 eggplants; 4 sweet peppers (seeded); 3 tomatoes (seeded); 1 cup water; ¼ teaspoon oregano; 1 cup soymilk; 2 tablespoons all-purpose flour; 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil; ¼ cup tofu, crushed into tiny pieces (optional); salt and black pepper

Servings: persons

12 lasagna noodles
3 cups vegetable pasta sauce
3 eggplants
4 sweet peppers (seeded)
3 tomatoes (seeded)
1 cup water
¼ teaspoon oregano
1 cup soymilk
2 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
¼ cup tofu, crushed into tiny pieces (optional)
salt and black pepper

1
Wash the egg plants, peppers and tomatoes, slice as desired; place all in a broiling pan.
2
Mix one tablespoon oil with salt and black pepper to taste in a small bowl; Spread it on the sliced vegetables; Broil it for 7-10 minutes.
3
Meanwhile, prepare a white cream - mix water and flour; whisk it well; Add two tablespoon oil, salt and black pepper to taste; Gradually, add soy milk and cook it until it is creamy;.
4
Cook the lasagna noodles following direction from the package.
5
Drain and rinse noodles; separating each, place them on paper towel or baking sheet.
6
Warm the pasta sauce if it was prepared in advance; mix it with oregano.
7
Heat the oven to 350 degree.
8
In a non-stick baking pan, spread 1/2 cup of vegetable sauce and place four lasagna noodles.
9
Over the noodles (a) spread the creamy white sauce (b) the pasta sauces (c) the broiled vegetables (d) tofu (e) pasta sauce.
10
Repeat the placing order until the end which will be three times.
11
Cover and cook it for 40-45 minutes.
12
Turn the heat off; Remove the cover and keep the lasagna inside the oven for 5 minutes.
13
Remove from oven; Keep it outside for another 5 minutes to settle before cutting.
14
*Please see my recipe for vegetable pasta sauce on this website.

2009

kcal

Calories

Fat

378

Carbs

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

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 12 lasagna noodles, 3 cups vegetable pasta sauce, 3 eggplants, 4 sweet peppers (seeded), and more.

Yes, 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!

Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions