Vegetable lasagna is the perfect vegetarian recipe to impress even the most devoted meat lovers. This classic Italian dish is reinvented with layers of eggplant, zucchini, bell pepper, carrot, and mushrooms, bathed in a homemade tomato sauce and topped with a silky béchamel and melted cheese. The result is a juicy lasagna, full of flavor and texture, ideal for a family Sunday lunch or for preparing ahead and baking whenever you're ready.
Originally from Italian cuisine, lasagna has become a universal dish. This vegetarian version is not only lighter than the traditional meat one but also makes the most of seasonal vegetables to create a rich and healthy filling. The key is to roast the vegetables to enhance their sweetness and to make a smooth béchamel with nutmeg, which adds creaminess without masking the flavors.
Perfect for vegetarians, for those looking to reduce meat consumption, or simply to vary the weekly menu, this vegetable lasagna can be easily adapted: add spinach, mixed mushrooms, or even pumpkin. Plus, you can assemble it hours in advance and bake it just before serving. A recipe that wins at any gathering!
Prep
30 min
Cook
45 min
Servings
6
Calories
420 kcal
Slice the eggplant and zucchini thinly, salt them lightly and let them rest 15 minutes to release water; pat them dry with paper towels.
Dice the onion, garlic, bell pepper and carrot small, and slice the mushrooms.
Sauté the onion and garlic in olive oil over medium heat for 5 minutes; add the bell pepper and carrot and cook 5 minutes more.
Add the mushrooms and, once they release their water, stir in the crushed tomatoes, oregano, salt and pepper; simmer the sauce 15 minutes over low heat.
Grill the eggplant and zucchini slices in a pan with a drizzle of oil or in the oven until tender and lightly golden.
Make the bechamel: melt the butter, add the flour and cook 1 minute; pour in the hot milk gradually while whisking and cook until thickened; season with salt and nutmeg.
Assemble the lasagna in a baking dish: a thin layer of tomato sauce, pasta sheets, grilled vegetables, some bechamel and cheese; repeat until the ingredients run out (3-4 layers).
Finish with a pasta layer covered with the remaining bechamel and a generous amount of grated cheese.
Bake at 190 °C (375 °F) for 30-35 minutes, until the top is golden and bubbling.
Rest 10 minutes before cutting so the layers hold together when served.
