Vegetarian Lasagna Recipe

Name: Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 dried lasagna noodles; 1 (9 ounce) package frozen artichokes, thawed; 3 tablespoons olive oil; 2 tablespoons dry white wine; 1 12 lbs asparagus, trimmed and cut into bite-size pieces; 1 cup chopped carrot; ½ cup finely chopped shallot; 3 garlic cloves, minced; 3 cups quartered mushrooms; 1 cup chopped zucchini; ½ cup frozen peas, thawed; 6 tablespoons butter; ½ cup all-purpose flour; 4 cups milk; 2 tablespoons dried basil, crushed; 2 tablespoons dried parsley, crushed; 2 small bay leaves; 1 cup shredded parmesan cheese

Servings: persons

9 dried lasagna noodles
1 (9 ounce) package frozen artichokes, thawed
3 tablespoons olive oil
2 tablespoons dry white wine
1 12 lbs asparagus, trimmed and cut into bite-size pieces
1 cup chopped carrot
½ cup finely chopped shallot
3 garlic cloves, minced
3 cups quartered mushrooms
1 cup chopped zucchini
½ cup frozen peas, thawed
6 tablespoons butter
½ cup all-purpose flour
4 cups milk
2 tablespoons dried basil, crushed
2 tablespoons dried parsley, crushed
2 small bay leaves
1 cup shredded parmesan cheese

1
Cook lasagna noodles according to the package directions; drain; rinse with cold water and drain again.
2
Quarter artichokes lengthwise; drain well.
3
In a large skillet, cook shallots and garlic in 2 tablespoons oil over medium heat until tender.
4
Add in asparagus, carrots, mushrooms, zucchini, and peas; cook/stir for about 5 minutes or until vegetables are tender.
5
In a large saucepan, melt the butter over medium heat; stir in the flour until smooth.
6
Cook and stir for 2 minutes mor or until mixture begins to brown.
7
Stir in milk; add in basil, parsley, and bay leaves.
8
Cook and stir until thickened and bubbly.
9
Remove and discard bay leaves.
10
Stir in vegetable mixture, artichokes, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
11
Arrange 3 noodles in a greased 3-quart rectangular casserole dish.
12
Spoon one-third of the vegetable mixture over noodles; sprinkle with 1/3 cup of cheese.
13
Repeat layers twice.
14
Bake, uncovered, at 350 for 30 minutes or until golden.
15
Let stand 10-15 minutes before cutting into squares and serving.

1616

kcal

Calories

Fat

235

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 18 ingredients. The key ingredients include: 9 dried lasagna noodles, 1 (9 ounce) package frozen artichokes, thawed, 3 tablespoons olive oil, 2 tablespoons dry white wine, and more.

Yes, Vegetarian 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!

Vegetarian Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions