Vegetable Lasagna Recipe

This veggie lasagna is easy to make, made from scratch, and calls for simple ingredients.

The recipe is adaptable based on the vegetables you have available to you.  Here’s an overview of how to make our vegetable lasagna.

Vegetable Lasagna
Preparation: 60 minutes - Cooking: 20 minutes
Difficulty: Easy - Portions: 6-8 persons - Cost: Low

Ingredients

• 10 sheets of Lasagne Egg Pasta
• 2 eggplants
• 3.5oz zucchini
• 2oz carrots
• Half onion
• Extra virgin olive oil
• Béchamel sauce (if you prefer)

Ingredients for Béchamel sauce

• 1 + ½ fl oz milk
• 5oz butter
• 5oz flour
• A pinch of salt
• Nutmeg
• 2.5oz Parmigiano Reggiano cheese

How to prepare Vegetable Lasagna

Chop the onion, wash and dice the zucchini, the eggplants and carrots.

In a pan, first sauté the onion, then add the other vegetables and cook for 10-12 minutes.

Put aside.

In the meantime, prepare the Béchamel sauce: mix flour and butter, bring the milk to boil and add it to the dry mixture; bring to boil again making sure not to create lumps. Season with salt and nutmeg.

To assemble the Lasagna, take a square baking pan and coat the bottom with a layer of Béchamel. Put 2 Lasagna sheets on top, then the vegetables and the Parmigiano Reggiano cheese.

Repeat for 4 layers and cover with Béchamel; then bake at 180°C / 356°F for 20 minutes.

Your Vegetable Lasagna is now ready, perfect for spring time!

Buy the Ingredients for this Recipe on Pinocchio's Pantry