Name: Vegetarian Lasagna
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 eggplant, cut into 0.5cm / 1/5″ slices; 2 zucchinis, cut into 0.5cm / 1/5″ slices; 2 red capsicums (bell peppers), quartered and deseeded; 1 large onion, finely chopped; 2 garlic cloves, minced; 700g (24 oz) passata (pureed tomatoes); 2 tbsp tomato paste; 1 tsp sugar; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp olive oil; 9 lasagna sheets (dried or fresh); 2 cups shredded mozzarella; 1/2 cup grated parmesan; 2 tbsp fresh basil, chopped (optional garnish); 2 tbsp butter; 2 tbsp plain flour; 2 cups milk; 1/4 tsp nutmeg; Salt and pepper to taste

Description

This delicious vegetarian lasagna is a hearty, comforting dish packed with roasted vegetables, creamy béchamel, and layers of rich tomato sauce. Perfect for weeknight dinners or meal prepping, this meatless lasagna satisfies vegetarians and meat-lovers alike with its bold flavors and cheesy goodness.

Ingredients

1 eggplant, cut into 0.5cm / 1/5″ slices
2 zucchinis, cut into 0.5cm / 1/5″ slices
2 red capsicums (bell peppers), quartered and deseeded
1 large onion, finely chopped
2 garlic cloves, minced
700g (24 oz) passata (pureed tomatoes)
2 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
9 lasagna sheets (dried or fresh)
2 cups shredded mozzarella
1/2 cup grated parmesan
2 tbsp fresh basil, chopped (optional garnish)
2 tbsp butter
2 tbsp plain flour
2 cups milk
1/4 tsp nutmeg
Salt and pepper to taste

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Instructions

Preheat oven to 220°C / 430°F. Line 2 trays with parchment paper.
Arrange eggplant, zucchini, and capsicum on the trays. Drizzle with olive oil and roast for 25 minutes until tender and lightly browned.
In a saucepan, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until translucent.
Add passata, tomato paste, sugar, oregano, salt, and pepper. Simmer for 15 minutes until slightly thickened.
In another saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened. Add nutmeg, salt, and pepper to taste.
Reduce oven to 180°C / 350°F.
In a baking dish, spread a bit of tomato sauce. Layer lasagna sheets, roasted vegetables, tomato sauce, béchamel, and mozzarella. Repeat layers, ending with béchamel, mozzarella, and parmesan.
Bake for 40 minutes until golden and bubbling. Rest for 10 minutes before slicing.
Garnish with fresh basil and serve warm.

Notes

Swap in other vegetables like mushrooms or pumpkin for variation.
Make ahead and refrigerate or freeze before baking.
Let rest before slicing for cleaner servings.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Main
Method: Baking
Cuisine: Italian