Vegetable lasagna is a vegetarian version of the classic baked lasagna. I made this main dish by alternating layers of vegetables and béchamel, interleaved with thin sheets of pasta. In this recipe I used carrots, zucchini, green beans and peas as the vegetables. You can enrich and customize this dish by adding the vegetables you like best, and follow seasonality depending on when you make these lasagnas. These vegetarian lasagnas will tempt even those who are not vegetarians!
For more tasty recipes see the collection Baked Lasagna
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
Ingredients
- 9 oz egg lasagna sheets
- 2 1/2 cups zucchini (diced)
- 1 1/2 cups green beans (trimmed and halved)
- 2/3 cup peas
- 2 carrots
- to taste onion (chopped)
- 1 cup grated Parmesan cheese
- 1 cup béchamel sauce
- to taste salt
- to taste extra virgin olive oil
Tools
- Pirofila
Steps
To make the vegetable lasagna, pour a drizzle of extra virgin olive oil into a pan with the chopped onion and the carrots cut into small cubes. Place over low heat.
When the onion has softened slightly, add the peas and a ladle of water and cook over medium heat.
Halfway through cooking the peas, add the green beans (halved) and the zucchini cut into cubes. Continue cooking over medium heat. Salt at the end of cooking.
Boil the lasagna sheets in plenty of salted water, then drain them and dry them on a clean kitchen towel.
Take a baking dish and spread the bottom with 1 tablespoon of béchamel. Place a sheet of pasta and build a layer of the vegetable mixture, a layer of béchamel and a sprinkling of grated Parmesan.
Continue in this way until all ingredients are used, finishing with a sheet and a layer of vegetables.
Bake the lasagna in a preheated oven at 356°F for 30 minutes. At the end of cooking, remove from the oven, let the lasagna rest for a few minutes and then serve. Enjoy!
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