🌱 Vegetarian Lasagne 🌱


Culinary Explorer
I stumbled upon this veg lasagne recipe on a cooking channel and gave it a whirl. It turned out bomb dot com, so I had to share it with y'all!


  • 3 red peppers, cut into large chunks
  • 2 aubergines, cut into ½ cm thick slices
  • 8 tbsp olive oil, plus extra for the dish
  • 300g lasagne sheets
  • 125g mozzarella
  • handful cherry tomatoes, halved

For the tomato sauce
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Vegetarian Lasagne.jpg

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, sliced
  • 1 carrot, roughly chopped
  • 2 tbsp tomato purée
  • 200ml white wine
  • 3 x 400g cans chopped tomatoes
  • 1 bunch of basil, leaves picked

For the white sauce

  • 85g butter
  • 85g plain flour
  • 750ml milk


  • STEP 1
    In a saucepan, heat the olive oil to prepare the tomato sauce. Add the carrot, garlic, and onions. Cook over medium heat for 5 to 7 minutes, or until softened. Increase the temperature a bit and mix in the puréed tomato. Add the white wine and heat for another minute or so, or until it reduces by two thirds. After adding the diced tomatoes and basil leaves, pour over. After bringing to a boil, simmer for 20 minutes. After letting cool, pulse in a food processor. Will store for up to three days, refrigerated, or three months, frozen.
  • STEP 2
    Melt the butter in a skillet, whisk in the plain flour, and boil for two minutes to form the white sauce. Stir in the milk slowly and bring to a boil while stirring. Reduce the heat and continue cooking until the sauce begins to thicken and coats the wooden spoon's back. Will store for up to three days, refrigerated, or three months, frozen.
  • STEP 3
    Preheat the oven to 200°C (fan 180°C) and gas 6. After lightly oiling two big baking trays, place the aubergine and peppers on them. After tossing with olive oil and seasoning thoroughly, roast for 25 minutes, or until gently browned.
  • STEP 4
    Adjust the oven to 180°C (fan 160°C) or gas 4. Grease a 30 x 20 cm ovenproof dish very lightly. Vegetables should be layered on the bottom, followed by a third of the tomato sauce. Spread a layer of lasagna sheets on top, and then pour 1/4 of the white sauce over top. Continue until you have three pasta layers.
  • STEP 5
    After covering the entire spaghetti surface with the leftover white sauce, sprinkle the mozzarella and cherry tomatoes on top. Bake for 45 minutes, or until brown and bubbling.
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Ah, vegetarian lasagne, a masterpiece of layers! 🌱🍅🧀 With each bite, you get the comforting embrace of rich marinara sauce, creamy cheese, and tender vegetables, creating a symphony of flavors that's simply irresistible!