Lasagne with vegetables

    1 hour 40 min

    Lasagne doesn't always mean meat! This vegetable lasagne recipe is a must-try for vegetarians and is incredibly tasty and light!

    9 people made this

    Serves: 6 

    • 150g broccoli florets
    • 375g lasagne sheets
    • 1 carrot
    • 1 aubergine
    • 2 potatoes
    • 2 red peppers
    • 1 courgette
    • 3 tablespoons extra virgin olive oil
    • 1 clove of garlic, halved
    • 200g mushrooms, sliced
    • 1 pinch salt
    • 2 onions, chopped
    • 2 leeks, sliced
    • 1 stick celery, minced
    • 150g cherry or Pachino tomatoes, chopped
    • salt and freshly ground black pepper to taste
    • 3 tubs bechamel sauce
    • 100g Parmesan cheese, grated

    Prep:30min  ›  Cook:1hr  ›  Extra time:10min cooling  ›  Ready in:1hr40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Bring a pan of salted water to the boil, and cook broccoli until tender with a bite, about 10 minutes. Drain and chop.
    3. Bring another large pan of water to the boil, and cook the lasagne sheets according to the packet instructions. Drain.
    4. Meanwhile, wash and cut the carrot, aubergine, potatoes, red peppers and courgette into Julienne style strips.
    5. Heat 1 tablespoon of the oil in a frying pan. Cook and stir the garlic just until fragrant, about 1 minute. Stir in mushrooms, courgettes and salt. Set aside.
    6. Heat the remaining 2 tablespoons oil in another frying pan. Add onions, leeks and celery and cook and stir for 10 minutes. Stir in the mushroom mixture, chopped broccoli, and all of the remaining vegetables and cook until heated through, about 5 minutes. Season with salt and pepper.
    7. Stir the bechamel sauce into the vegetables.
    8. Grease a glass baking dish with oil, add 1/3 of the vegetables and sprinkle with Parmesan cheese. Add a layer of lasagne sheets.
    9. Continue layering until you run out of ingredients, ending with bechamel and Parmesan.
    10. Bake in the preheated oven for 1 hour. Let it rest for at least 10 minutes before slicing and serving.

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    Reviews in English (2)


    Rich and creamy change from the usual lasagne. I omitted the leeks (i didn't have any) and I added a scraping of nutmeg to the bechamel. Thanks so much for sharing this yummy recipe!  -  24 Sep 2012


    Very tasty! However, how much is '3 tubs' of bechamel sauce?! All the other ingredients have precise measurements. I estimated and (as a non-expert cook!) I think I probably used too little. Also, remember to save some for step 9 rather than using it all in step 7. So the end product wasn't quite what I'd hoped for but still good.  -  01 Feb 2018