HomeUncategorizedVegetable lasagna: 2 delicious recipes

Vegetable lasagna: 2 delicious recipes

Fancy some lasagna to comfort your stomach? What if it’s a vegetable lasagna? It’s healthier and doesn’t leave the taste in other people’s hands.

Eating well is no longer synonymous with tasteless dishes. These 2 vegetable lasagna recipes are synonymous with that.

Get your hands dirty, put on your apron and give it a try.

Zucchini Lasagna and Fresh Mushrooms


Type:lunch or dinner

Setup time:01:00


  • 500gr lasagna pasta
  • 200gr fresh mushrooms
  • 500gr tomato
  • 200gr courgette
  • 200gr carrot
  • 200gr turnip
  • 2 garlic cloves
  • 1 glass white wine
  • 1 onion
  • Salt and pepper
  • Oil

preparation method

  • To prepare this vegetable lasagna recipe, you first have to slice the vegetables finely.
  • In a pan, sauté the onion and garlic in olive oil.
  • Refresh the stew with a little white wine and add the tomatoes cut into small pieces.
  • Season with salt and pepper and let it cook for 15 minutes, then blend everything with a hand blender at the end.
  • Assemble the lasagna by placing a portion of the sauce on the bottom and cover with the lasagna sheets.
  • Repeat the process and bake in a preheated oven at 180 degrees for 30 minutes.

Traditional Vegetable Lasagna




Setup time:01:10


  • 4/6 lasagna sheets
  • 2 onions (in half moons)
  • 3 garlic cloves (chopped)
  • 1/2 green pepper (in strips)
  • 1/2 red bell pepper (in strips)
  • 1 eggplant (diced)
  • 1 courgette (in half moons)
  • 150gr fresh mushrooms (sliced)
  • 3 tomatoes (in quarters)
  • 200ml tomato pulp
  • 50gr butter
  • 50gr flour
  • 600ml milk (warm)
  • Oil
  • dried oregano
  • Grated cheese
  • salt
  • Pepper
  • Nutmeg

preparation method

  • Preheat the oven to 200 degrees.
  • Cook the lasagna sheets (a few at a time) in salted water. Run and book.
  • Sauté the onion in olive oil and add the garlic and peppers.
  • Add the aubergine, courgette, mushrooms and tomatoes and season with salt and pepper. Let it cook.
  • Add the tomato pulp and oregano and cook for 5 minutes. Remove from heat and set aside.
  • It’s time to make the béchamel sauce: melt the butter in a saucepan and add the flour, stirring well. Add the hot milk in a stream and little by little. Remove from heat and season with salt, pepper and nutmeg. Reserve.
  • Place a portion of the béchamel on a tray or baking sheet and cover it with lasagna sheets. Spread a portion of sautéed vegetables and repeat the process.
  • When you run out of ingredients cover everything with béchamel and sprinkle with grated cheese. Bake in the oven until golden.

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