Vegetable lasagna is a vegetarian version of the classic baked lasagna. I created this main course by alternating layers of vegetables and béchamel sauce, interspersed with thin layers of pasta sheets. In this recipe, I used carrots, zucchini, green beans, and peas as vegetables. You can enrich and personalize this dish by adding the vegetables you like best, and also follow the seasonality based on the period when you make this lasagna. These vegetarian lasagnas will appeal even to those who are not vegetarians!
For other appetizing recipes, check out the collection Baked Lasagna
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 8.8 oz egg lasagna sheets
- 2 1/4 cups zucchini
- 7 oz green beans
- 3.5 oz peas
- 2 carrots
- to taste onion
- 3.5 oz grated Parmesan cheese
- 1 cup béchamel sauce
- to taste salt
- to taste extra virgin olive oil
Tools
- Baking Dish
Steps
To prepare the vegetable lasagna, in a pan, pour a drizzle of extra virgin olive oil with chopped onion and carrots cut into small cubes. Cook over low heat.
When the onion is slightly wilted, add the peas and a ladle of water and cook over moderate heat.
Halfway through the cooking of the peas, also add the green beans cut in half and the zucchini cut into cubes. Continue cooking over moderate heat. Salt at the end of cooking.
Boil the lasagna sheets in plenty of salted water, then drain and dry them on a kitchen towel.
Take a baking dish and spread the bottom with a spoonful of béchamel sauce. Place a sheet of pasta and form a layer of vegetable mixture on top.
Continue in this way until the ingredients are used up, ending with a sheet of pasta and a layer of vegetables.
Bake the lasagna in a preheated oven at 356°F for 30 minutes. At the end of cooking, take the lasagna out of the oven, let it cool for a few minutes, and then serve. Enjoy your meal!
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