10 Vegetable Lasagna

It is again Monday and for all those following the Meatfree Monday movement here is an excellent lasagne which my friends and family enjoy massively.

It takes some time to prepare but it’s definitely worth the effort!

Recipe 10 Vegetable Lasagna

  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tsp minced ginger
  • 1 medium carrot, peeled and diced
  • 1 large onion, diced
  • 1 aubergine, finely diced & salted for 15 mins
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 250 g mushrooms, cleaned and finely sliced
  • 1 (400g) tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp fresh oregano
  • 1 tbsp fresh rosemary
  • 300ml vegetable stock
  • Salt
  • 150g fresh spinach leaves, washed and chopped
  • 3 tbsp butter
  • 3 tbsp plain flour
  • 700ml milk
  • 100g grated Cheddar
  • One box of fresh lasagne sheets
  • Finely grated Parmesan or Pecorino cheese


Preheat oven to 190 degrees C.
Heat the oil in a wok, then add the garlic, ginger, carrot, onion; sauté for 4-5 mins.


Add the aubergine and peppers and sauté for 3-4 minutes, constantly tossing them.

Next, add the mushrooms, tomatoes, tomato puree, oregano, stock and seasoning. Allow it to boil, reduce the heat to simmer, cover and cook for 30 minutes.


Stir in the spinach thoroughly and cook for a further 2 mins.


For the sauce: Melt the butter in a saucepan, add the flour and stir over a medium heat until it comes away from saucepan and forms a ball.
Remove the saucepan from the heat and slowly pour in the milk, return to a medium heat and bring to the boil, stirring constantly (very important).

Add the cheese and stir until melted. Season to taste.


Pour a third of the cheese sauce into the base of a large oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using the vegetables and pasta.
Finish by covering the top with the remaining sauce, making sure all pasta is covered.

Sprinkle the Parmesan cheese over the top. Bake for 40-45 mins, or until the top is golden brown.

TIPP I like to make double and freeze it, either as one lasagne or divided into individual portions.

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2 thoughts on “10 Vegetable Lasagna

  1. Reading this made my mouth water. Thanks for posting. I love lasagna. This recipe is a great example that vegetarian doesn’t have to be inferior.

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