MealGenio
Vegetable Lasagna
🥦 Vegetarian
Intermediate

Vegetable Lasagna

Layers of pasta, roasted vegetables, tomato sauce and creamy béchamel baked to a golden gratin. A comforting, hearty vegetarian lasagna that always impresses.

30 minPrep
45 minCook
75 minTotal
6Servings
Vegetarian

Ingredients

Adjust servings
6
  • 12 units Lasagna sheets
  • 2 units Zucchini (sliced)
  • 1 unit Eggplant (sliced)
  • 500 g Tomato sauce
  • 500 ml Milk
  • 40 g Butter
  • 40 g Flour
  • 150 g Mozzarella cheese

Nutrition facts

per serving

420 kcal
Calories
16 g
Protein
48 g
Carbs
18 g
Fat
6 g
Fiber
42 g
Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

  1. 1

    Roast the zucchini and eggplant with oil until tender.

  2. 2

    Make the béchamel by melting the butter, adding flour and then the milk.

  3. 3

    Cover the bottom of a dish with tomato sauce.

  4. 4

    Alternate layers of pasta, vegetables, sauce and béchamel.

  5. 5

    Finish with béchamel and mozzarella on top.

  6. 6

    Bake at 180°C (350°F) for 40 minutes until golden.

Chef tips

Let the lasagna rest 10 minutes before cutting so the layers set.

Substitutions

Use gluten-free sheets and plant milk to adapt the recipe.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

  • Illustrative image: Air fryerIllustrative image

    Cosori Pro LE 5 Qt Air Fryer

    Browning and baking with little oil

    • Browns food with very little oil
    • Handy for vegetables, chicken and reheating
    • Check the basket capacity
    View on Amazon
  • Illustrative image: Non-stick frying panIllustrative image

    T-fal Ultimate Hard Anodized 12" Non-Stick Pan

    Eggs, omelets and stir-fries

    • Eggs and omelets that don’t stick
    • Comfortable, sturdy handle
    • Use wooden or silicone utensils
    View on Amazon
  • Illustrative image: Chef’s knifeIllustrative image

    Victorinox Fibrox Pro 8" Chef’s Knife

    Chopping, slicing and cutting strips

    • The knife I use most when cooking
    • Chops, slices and cuts into strips
    • Keep it sharp and hand-dry it
    View on Amazon

As an Amazon Associate, I earn from qualifying purchases.

Ratings & reviews

Sign in to rate this recipe

Sign in

Related recipes

Warm Eggplant Mille-Feuille with Lemon Ricotta and Roasted Tomatoes

Warm Eggplant Mille-Feuille with Lemon Ricotta and Roasted Tomatoes

65 min

Moon Zucchini Boats with Creamy Orzo, Sun-Dried Tomatoes and Pistachio Crust

Moon Zucchini Boats with Creamy Orzo, Sun-Dried Tomatoes and Pistachio Crust

60 min

Savoy Cabbage Rolls with Lemon Quinoa, Ricotta and Smoky Pepper Sauce

Savoy Cabbage Rolls with Lemon Quinoa, Ricotta and Smoky Pepper Sauce

65 min

Sweet Potato Stacks with Creamy Lentils, Crispy Kale, and Lemon Feta Sauce

Sweet Potato Stacks with Creamy Lentils, Crispy Kale, and Lemon Feta Sauce

65 min

Crispy Chickpea and Zucchini Pie with Parmesan and Mint Crust

Crispy Chickpea and Zucchini Pie with Parmesan and Mint Crust

65 min

Portobello Boats with Lemon Couscous, Seared Halloumi and Toasted Walnuts

Portobello Boats with Lemon Couscous, Seared Halloumi and Toasted Walnuts

55 min