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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.
Preparation: 60 minutes - Cooking: 20 minutes
Difficulty: Easy - Portions: 6-8 persons - Cost: Low
Ingredients for Béchamel sauce
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.
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!