Vegetarian Lasagna Recipe made with tons of vegetable but packed with flavours and nutrients. This vegetable lasagna recipe is easy to make with simple ingredients like tomatoes, mixed vegetables, lasagna pasta, bechamel sauce and cheese. Easy recipe to make for weeknight dinner.
Vegetarian Lasagna
Lasagna is one of the most requested recipe in yummy tummy. Finally I got a chance to make it last week for dinner. It turned out perfect, no one missed the meat in this. The vegetable combination is perfect in the dish.
Spinach Mushroom lasagna and broccoli lasagna are family favorite pasta dish and this one is added to my vegetarian lasagna list. This veggie cheese lasagna is a classic combination and it worked pretty great.
About Vegetarian Lasagna
Vegetarian lasagna also known as vegetable lasagna is a baked pasta dish loaded with tomato flavoured vegetable filling and bechemal sauce. Mozzarella cheese is sprinkled between the layers which acts as a glue and creates cheese lasagna.
If you are looking for a healthy vegetarian version of lasagna pasta, then this is the answer. You can easily sneak in tons of vegetables into the baked pasta dish.
When using vegetables, be generous with the mushrooms and spinach which adds flavour to the pasta.
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I have made variety of lasagna on this blog before, but the only variation about this dish is. I used regular lasagna sheets which needs to be precooked before assembling.
Honestly, I found it quite difficult to cook the lasagna without them sticking to each other. So I recommend you use ready to use lasagna which will make your life so much easier.
You can customize the vegetables which you are adding in this dish. Be creative and use whatever you have in your fridge.
This vegetarian baked pasta dish is super easy to put together. You can assemble it in the morning and keep covered in fridge. When you are ready to serve, you can bake and enjoy.
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Ingredients
- Olive Oil - I made this entire dish in olive oil. Even for the bechamel sauce, i used olive oil.
- Garlic and Onions - Garlic is added when making the white sauce and the vegetable filling. For the veggie filling, I used onions as well.
- Vegetables - green beans, carrots, cabbage, mushrooms, spinach is used for the vegetables.
- Tomato Puree - you can use canned crushed tomatoes or make fresh tomato puree. Instead of tomato puree you can add pasta sauce or marinara.
- Seasonings - chilli flakes, garlic powder, italian seasoning, salt and sugar are the seasonings used in veggie filling and white sauce.
- Plain Flour - plain AP flour is used to make the bechamel sauce. You can use wheat flour instead of plain flour.
- Milk - I prefer using cold milk when making the bechamel sauce, cold milk helps prevent lumps.
- Cheese - mozzarella cheese is used in the layers of lasagna and topping. It acts as a glue.
- Lasagna Pasta - I used regular lasagna pasta which you need to cook yourselves.
Step by Step Pictures
Vegetable Filling
1)Start by making the vegetable filling. Heat olive oil in a pan, add in garlic and onions. Saute for a min.
2)Add in all the veggies except spinach and cook for 7 to 8 minutes. saute till the raw smell leaves from it.
3)Now add in salt, sugar, Italian seasoning, garlic powder, red chilli flakes and mix well.
4)Now pour in tomato puree and mix well.
5)Cook for another 6 to 8 minutes until the vegetable mixture is cooked.
6)Add in chopped spinach and cook for 3 minutes until spinach is wilted, and the mixture gets thick with very little liquid left.
7)Taste and adjust the seasoning. This is your vegetable filling. Set aside.
Bechamel Sauce (White Sauce)
8)Now make the white sauce. Heat olive oil in a sauce pan. Add in garlic and saute for 30 seconds.
9)Now add in flour and stir for 2 minutes until the raw smell of the flour is cooked.
10)Add in salt, sugar, Italian seasoning, red chilli flakes. Stir to combine.
11)Now pour in the cold milk and mix well until there is no lumps left.
12)Use a whisk to mix and cook until the sauce thickens. The sauce should coat the back of the spoon, when you draw a line, it should stay intact. Bechamel sauce is ready.
Cook Lasagna Sheets
13)Now cook your lasagna sheets, boil lots of water, add salt and drop lasagna pasta one by one in boiling water and cook for 6 mins or as per package directions.
14)Keep mixing inbetwen so the pasta sheets doesn't stick together. Remove the pasta sheet from water and lay it on a greased plate. So the pasta doesn't stick to the plate.
Assembling and Baking Lasagna
15)Preheat oven to 200 degree C (400 degree F). And get all the things to assemble pasta.
16)Now take the baking pan and spoon ¼ of the veggie filling in the bottom.
17)Place 3 sheets of the cooked lasagna on top of the vegetables. Now add ¼ of the vegetable filling.
18)Spoon ¼ of the bechamel sauce. Add ½ cup of the grated cheese.
19)Place 3 more sheets of cooked lasagna on top.
20)Repeat this until you come to the top. Place the last 3 sheets of lasagna.
21)Top with bechamel sauce and sprinkle mozzarella cheese evenly on top.
22)Cover the pan with aluminium foil. Place this in oven and bake for 45 minutes. The last 5 minutes, increase the temperature to 250 degree C. Set oven to grill mode and broil for 3 to 5 minutes. The top will get bubbly and golden brown.
23)Remove it from oven and let it stand for 30 mins before slicing and serving.
📖 Get Recipe
Vegetarian Lasagna Recipe (Vegetable Lasagna)
Equipment
Ingredients
To Cook Pasta
- 12 sheets Lasagne Pasta (uncooked)
- 3 litre Water
- 2 tablespoon Salt
For Vegetable Filling
- 2 tablespoon Olive Oil
- 2 tablespoon Garlic peeled and finely chopped
- 1 medium Onion peeled and finely chopped
- 1 large Carrot chopped finely
- 1 medium Bell Peppers chopped finely
- 6 no Green Beans chopped finely
- 100 grams Mushrooms chopped finely
- 1 cup Cabbage shredded finely
- 3 cups Spinach chopped finely
- 1 teaspoon Sugar
- 2 teaspoon Red Chilli Flakes
- 1 tablespoon Italian Seasoning
- 1 tablespoon Garlic powder
- 1 teaspoon Salt to taste
- 1½ cup Tomato Puree
For Bechamel Sauce
- 4 tablespoon Olive Oil
- 1 tbso Garlic peeled and chopped finely
- ½ cup All Purpose Flour (Plain Flour)
- 600 ml Cold Milk
- 1 teaspoon Salt to taste
- 2 teaspoon Red Chilli Flakes
- 1 teaspoon Sugar
- 2 teaspoon Italian Seasoning
For topping
- 2 cups Mozzarella grated
Instructions
- Start by making the vegetable filling. Heat olive oil in a pan, add in garlic and onions. Saute for a min.
- Add in all the veggies except spinach and cook for 7 to 8 minutes. saute till the raw smell leaves from it.
- Now add in salt, sugar, italian seasoning, garlic powder, red chilli flakes and mix well. Now pour in tomato puree and mix well. Cook for another 6 to 8 minutes until the vegetable mixture is cooked.
- Add in chopped spinach and cook for 3 minutes until spinach is wilted, and the mixture gets thick with very little liquid left. Taste and adjust the seasoning. This is your vegetable filling. Set aside.
- Now make the white sauce. Heat olive oil in a sauce pan. Add in garlic and saute for 30 seconds. Now add in flour and stir for 2 minutes until the raw smell of the flour is cooked.
- Add in salt, sugar, Italian seasoning, red chilli flakes. Stir to combine. Now pour in the cold milk and mix well until there is no lumps left.
- Use a whisk to mix and cook until the sauce thickens. The sauce should coat the back of the spoon, when you draw a line, it should stay intact. Bechamel sauce is ready.
- Now cook your lasagna sheets, boil lots of water, add salt and drop lasagna pasta one by one in boiling water and cook for 6 mins.
- Keep mixing inbetwen so the pasta sheets doesn't stick together. Remove the pasta sheet from water and lay it on a greased plate. So the pasta doesn't stick to the plate.
- Preheat oven to 200 degree C (400 degree F).
- Now take the baking pan and spoon ¼ of the veggie filling in the bottom. Place 3 sheets of the cooked lasagna on top of the vegetables.
- Now add ¼ of the vegetable filling. Spoon ¼ of the bechamel sauce. Add ½ cup of the grated cheese. Place 3 more sheets of cooked lasagna on top.
- Repeat this until you come to the top. Place the last 3 sheets of lasagna and top with bechamel sauce and sprinkle mozzarella cheese evenly on top.
- Cover the pan with aluminium foil. Place this in oven and bake for 45 minutes.
- The last 5 minutes, increase the temperature to 250 degree C. Set oven to grill mode and broil for 3 to 5 minutes. The top will get bubbly and golden brown.
- Remove it from oven and let it stand for 30 mins before slicing and serving.
Nutrition
Tried this Recipe
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Pankhi Borah
Wow...looks yummy
Anonymous
Y is the top layer looking so dark? is it over baked?
Asmita
Don't add grated cheese when you bake the lasagna, after you take out the cooked lasagna then spread the cheese and broil till the cheese layer is golden brown, like you see in pizza. This lasagna recipe is good the only problem is that she added cheese before baking, in 40-45 minutes cheese got overcooked and burnt a bit.
Sandy
Hi asmita how to broil in oven?
Anonymous
Can I use spring roll sheets instead of lasagne sheet?
Aarthi
@Anonymousyes it is a little over baked
Aarthi
@Anonymousi think u can use
Ravinder kaur
I aarthi can we put another vegies also like brocolli,beans etc.
Ravinder Kaur
Can we keep this in fridge after setting everything in bowl and bake later when our guest came...plz cnfirm for how long I can keep this in fridge before baking???
Aarthi
@Ravinder Kauryes u can..you can store this for a day in fridge and for 2 week in freezer
Aarthi
@Ravinder kauru can use any veggies u like
Anonymous
Maam cn u post non veg lasagna
nazurudeen nallamohamed
Cn u post non veg lasagna
Anonymous
Thank you very much. Your pictorial makes it very easy. It looks yummy. I am going to try it tomorrow.
Sandhya Joseph
Yesterday I tried this recipe. It came out very well, but mine is not set well (I may served before it set well or I used more cheese sauce). The taste was awesome. My husband likes this very much. Thank you for the pictorial representation which is really helpful.
Shruth
Wonderful receipe. Which one you used, OTG or convection oven for baking lasagne ?
S
Because of the ugly ads I am not able to pass on it to others.