🍆 Vegetable Lasagna
Vegetable lasagna replaces the meat sauce with layers of roasted zucchini and eggplant, held together by creamy béchamel and melting mozzarella between thin pasta sheets. The vegetables turn soft and sweet in the oven, and the top bakes golden and bubbling. It is a hearty meat-free main served in squares, often with a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 10 dried lasagna sheets (about 200 g)
- 2 zucchini, thinly sliced lengthways
- 1 large eggplant, thinly sliced
- 2 tbsp olive oil
- For the béchamel: 40 g butter, 40 g flour, 500 ml milk, nutmeg
- 200 g mozzarella, torn
- Fresh basil
- Salt and pepper
Method
- Brush the zucchini and eggplant lightly with oil, season and roast at 200 °C for 15–20 minutes.
- Make the béchamel: melt butter, stir in flour, whisk in milk and cook until thick; season with salt and nutmeg.
- Layer béchamel, pasta, vegetables, basil and mozzarella in a baking dish; repeat 3 times, finishing with béchamel and mozzarella.
- Bake at 190 °C for 35 minutes until golden.
- Rest 10 minutes before cutting.
How to make it lighter
- Roast the vegetables with a brush of oil — eggplant soaks up oil if fried.
- Use semi-skimmed milk and less mozzarella on the top layer.
- Add extra vegetable layers and fewer pasta sheets.
History
Vegetable lasagne is eaten all over Italy, where cooks vary it with the season's produce, and it is a standard vegetarian option in Italian restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →