Hearty Vegetable Lasagna
This vegetable lasagna is packed with colorful vegetables and rich tomato sauce, layered with creamy béchamel and tender pasta. It's a comforting and satisfying vegetarian main course perfect for family dinners.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 577 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 12 pcslasagna noodle, oven-ready
- 2 cupmozzarella cheese, shredded
vegetable sauce
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 pcszucchini, diced
- 1 pcsbell pepper, diced
- 200 gmushroom, sliced
- 800 gcanned crushed tomato
- 1 tspdried oregano
- 0.25 cupfresh basil, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
béchamel sauce
- 4 tbspbutter
- 4 tbspall-purpose flour
- 3 cupmilk, warm
- 0.25 tspnutmeg, ground
- 0.5 cupparmesan cheese, grated
Equipment
saucepan · large pot · whisk · 9x13 inch baking dish · deep skillet
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
Heat olive oil in a large pot or deep skillet over medium heat.
About 1 min
- 3
Add yellow onion and cook until softened, about 5 minutes.
About 5 min
- 4
Stir in garlic and cook for another minute until fragrant.
About 1 min
- 5
Add zucchini, bell pepper, and mushroom to the pot.
- 6
Cook the vegetables for 8-10 minutes, stirring occasionally, until they begin to soften.
About 10 min
- 7
Pour in canned crushed tomato, dried oregano, salt, and black pepper.
- 8
Bring the sauce to a simmer, then reduce heat and let it cook gently for 15 minutes, allowing flavors to meld.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
- 9
Remove from heat and stir in fresh basil.
- 10
In a separate saucepan, melt butter over medium heat for the béchamel sauce.
About 2 min
- 11
Whisk in all-purpose flour and cook for 1-2 minutes to create a roux.
About 2 min
- 12
Gradually whisk in warm milk, ensuring no lumps form.
About 3 min
Cook’s note: Adding warm milk helps prevent lumps.
- 13
Continue to cook, stirring constantly, until the béchamel sauce thickens to a creamy consistency, about 5-7 minutes.
About 7 min
- 14
Stir in ground nutmeg and half of the grated parmesan cheese into the béchamel sauce.
- 15
To assemble the lasagna, spread a thin layer of vegetable sauce on the bottom of a 9x13 inch baking dish.
About 1 min
- 16
Arrange a layer of lasagna noodles over the sauce.
About 1 min
- 17
Spread a third of the remaining vegetable sauce over the noodles.
About 1 min
- 18
Top with a layer of béchamel sauce, then sprinkle with a third of the shredded mozzarella cheese.
About 1 min
- 19
Repeat the layers two more times, ending with a final layer of noodles topped with béchamel and the remaining mozzarella and parmesan cheese.
About 3 min
- 20
Cover the baking dish loosely with aluminum foil.
- 21
Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
About 40 min
- 22
Let the lasagna rest for 10-15 minutes before slicing and serving.
About 15 min
Cook’s note: Resting allows the layers to set and makes for cleaner slices.
Per serving
Nutrition
- Calories
- 576.5kcal
- Protein
- 25.3g
- Carbs
- 60.9g
- Fat
- 26.3g
- Fibre
- 4.7g
- Sugar
- 15.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover lasagna tightly covered in the refrigerator.
Reheat individual portions in the microwave or a covered oven-safe dish in the oven until warmed through.
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