The best Vegetarian Lasagna
In our humble opinion, Lasagna is the queen of pasta. It has so much flavor; it’s moist, juicy, delicious, and simply irresistible. These are the top reasons why we believe you’re going to adore it:
- gorgeous golden-brown edges with a yummy, layered interior
- It is such a delicious combination of pasta sheets, vegetable sauce, homemade béchamel sauce, and cheese
- A juicy, moist lasagna that will impress meat lovers too
- This fabulous meatless meal is perfect for weekend and weeknight dinners
- Made with easily accessible ingredients
Essential ingredients
This delicious vegetable lasagna is a true treasure of colorful vegetables. It is a gorgeous dish that is flavorful and smells divine. We bought all the ingredients in our local Lidl store. You can read more about them below.
Eggplant is an amazing addition, and we don’t recommend skipping it. Roast the eggplant to caramelize it; they will release water and become better for lasagna. Optionally, feel free to use zucchini. Roast the zucchini, too, to prevent it from being too wet and soggy.
Sofrito - is a base of any good lasagna. Sofrito is a mixture of diced onion, chopped carrots, and celery. Saute the mixture on low heat to soften.
Mushrooms - finely chopped mushrooms add texture and flavor. Optionally, use porcini or oyster mushrooms.
Tomato sauce—For the tomato sauce, we used a mixture of canned chopped tomatoes and chopped tomato purée. This will add a lovely flavor to the pasta.
Béchamel sauce - homemade béchamel sauce is essential for a fabulous homemade lasagna. Make the béchamel sauce using butter, milk, flour, and spices.
Pasta—We used fresh pasta sheets in this recipe, but feel free to use dried pasta sheets if you have them at home. In that case, boil a pot of salted water over medium heat and cook the pasta sheet for 30 seconds to soften, then use it in a lasagna.
Cheese - in this recipe, mix two cheeses, like parmesan and mozzarella. Use Parmesan cheese in the first and last layer, and spread mozzarella on top. It will bake and become golden and bubbly.
Storing and freezing
Feel free to store this Vegetable lasagna in two ways.
If you have any leftovers, place them in an airtight container. Seal and place in the fridge for up to 3 days. Before serving, reheat well in a microwave or a preheated oven.
Feel free to freeze any leftover lasagna. When the lasagna cools, add the slices to a freezer bag and place in the freezer for up to a month. Before serving, defrost, then reheat well in a microwave or a preheated oven.
How to make the best Vegetable lasagna at home (video)
Check this quick video to master making Vegetable Lasagna at home.
Next, try these amazing vegetarian main dishes
- Eggplant Parmesan
- Eggplant with Buckwheat and Tomato Sauce
- Grilled Eggplant Steaks with Mozzarella Cheese and Tomato Sauce
- Herb Dumplings Gratin with Tomato Sauce
- Puff Pastry Tomato Tart with Mozzarella
- Vegetarian Shepherd's Pie
- Mac and Cheese
- Creamy Tomato Ricotta Pasta
METHOD
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eggplant
Cut the eggplant into small cubes and add to a baking dish. Drizzle with a tablespoon of olive oil, and place in the preheated oven. Roast for 20 - 25 minutes at 210 °C / 410 °F. While roasting, stir the vegetables once to roast evenly.
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cook the vegetable sauce
Place a large skillet over medium-high heat and add two tablespoons of olive oil. Dice the onions, carrots, and celery stalk. Add to a pan. Sauté for 10 minutes, stirring occasionally for the vegetables to soften. Add the chopped mushrooms, stir, and cook for 5 minutes. Add the tomato paste and minced garlic, stir, and cook for a minute for the garlic to fry. Pour in the red wine and add the herbs. Cook for 2 - 3 minutes over medium-high heat for the wine to evaporate. Stir in the roasted eggplant, chopped tomatoes, tomato puree, and vegetable broth. Cover with a lid and cook for 60 - 90 minutes. Remove the lid for the last 15 minutes of cooking. Try the sauce and adjust the taste by seasoning it with salt and pepper. Remove the bay leaf and rosemary before using.
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Béchamel sauce
Add butter to a saucepan and place over low heat. When the butter melts, add the flour. While stirring constantly, cook for 5 - 6 minutes for the flour to cook, but it shouldn't brown. Gradually, slowly, pour in the milk while constantly stirring. Start with one cup of the milk. Pour the rest of the milk when a smooth and thick mixture forms. Season with salt, bay leaf, and nutmeg. Cook on low heat for 15 - 20 minutes while stirring regularly.
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vegetable lasagna
Place a rack on a level higher than the middle of the oven. Preheat the oven to 180 °C / 350 °F. Prepare a deep baking dish 20 cm x 30 cm / 8-inch x 12-inch. Add two tablespoons of the vegetable sauce to the baking dish's bottom and spread evenly. Add pasta sheets to cover the whole bottom of the pan. Add a few tablespoons of vegetable sauce and spread evenly all over. Add a small ladle of Béchamel sauce and arrange evenly on top of the sauce. Sprinkle with some grated parmesan cheese. Add pasta sheets again and repeat the process until you use all the ingredients. Only add the Parmesan cheese in the first and last layer. The last layers of the lasagna should be layered like this: pasta sheets, two tablespoons of vegetable sauce, Béchamel sauce, grated parmesan cheese, and torn mozzarella cheese.
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bake
Place the vegetable lasagna in a preheated oven and bake for 40 minutes at 180 °C / 350 °F. When the lasagna is done, remove it from the oven and set aside for 15 minutes. Then, cut it into slices and serve.
