Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, sliced; 3 tablespoons olive oil; 2 garlic cloves, crushed; 1 red onion, halved and sliced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 8 ounces mixed mushrooms, sliced; 2 celery ribs, sliced; 1 zucchini, diced; ½ teaspoon chili powder; ½ teaspoon ground cumin; 2 tomatoes, chopped; 1 ⅓ cups passata (seived tomatoes); 2 tablespoons chopped fresh basil; 8 lasagna noodles, verdi sheets (the no cook kind); salt and pepper; 2 tablespoons butter; 1 tablespoon flour; ⅔ cup vegetable stock; 1 ¼ cups milk; ¾ cup grated cheddar cheese (I used more); 1 teaspoon Dijon mustard; 1 tablespoon chopped basil; 1 egg, beaten

Servings: persons

1 eggplant, sliced
3 tablespoons olive oil
2 garlic cloves, crushed
1 red onion, halved and sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
8 ounces mixed mushrooms, sliced
2 celery ribs, sliced
1 zucchini, diced
½ teaspoon chili powder
½ teaspoon ground cumin
2 tomatoes, chopped
1 ⅓ cups passata (seived tomatoes)
2 tablespoons chopped fresh basil
8 lasagna noodles, verdi sheets (the no cook kind)
salt and pepper
2 tablespoons butter
1 tablespoon flour
⅔ cup vegetable stock
1 ¼ cups milk
¾ cup grated cheddar cheese (I used more)
1 teaspoon Dijon mustard
1 tablespoon chopped basil
1 egg, beaten

1
Place the eggplant slices in a colander, sprinkle with salt and leave for 20 minutes while you are preparing the other vegetables.
2
Rinse under cold water, drain and reserve.
3
Heat the oil in a pan and saute the garlic and onion for 1 to 2 minutes.
4
Add the peppers, mushrooms, celery and zucchini and cook for 3 to 4 minutes, stirring.
5
Stir in the spices and cook for 1 minute.
6
Mix together the tomatoes, passata, basil and season well.
7
For the sauce, melt the butter in a pan, add the flour and cook for 1 minute.
8
Remove from the heat and stir in the stock and milk.
9
Return to the heat and add half the cheese and mustard.
10
Boil, stirring until thickened.
11
Stir in the basil and season to taste.
12
Remove from the heat.
13
Add a bit of the hot mixture to the beaten egg to temper it, then stir the whole mixture back into the cheese sauce, Set aside.
14
Coat the bottom of a square baking dish with some of the tomato sauce and place half of the lasagna sheets in the dish.
15
cover with half the vegetables, then half the tomato sauce, and finally half the eggplant.
16
Repeat again, spooning the cheese sauce on top of everything.
17
Sprinkle with the remaining cheddar cheese.
18
Cook in a preheated oven 180*C/350*F for 40 minutes until browned and bubbly.

1229

kcal

Calories

Fat

187

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

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

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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 25 ingredients. The key ingredients include: 1 eggplant, sliced, 3 tablespoons olive oil, 2 garlic cloves, crushed, 1 red onion, halved and sliced, 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