Vegetable Lasagna

April 24, 2022mayurisjikoni




Vegetable Lasagna, loaded with vegetables and home made sauces is satisfying, delicious and a filling dish. Pretty easy to make once you have all the ingredients at hand. What I like about lasagna is that one can add any vegetables of their choice. Here, I have also used a mixture of three cheeses, cheddar, mozzarella and parmesan. Along with tomato sauce, I like to add béchamel sauce or white sauce to add a creaminess to the overall baked dish.

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Theme: Creative Lasagna

Stacy who blogs at Food Lust People Love suggested we get creative with lasagna vibes. The casserole should have layers like lasagna. At first, I thought of using zucchini to replace the actual lasagna pasta. Finally settled down with making Vegetable Lasagna with both tomato and white sauce with lots of vegetables.

I make vegetable lasagna at home but till now the recipe has not found its way to my blog. This theme offered that opportunity.

Check Out Creative Lasagna By Fellow Members


For my birthday, hubby got vegetarian lasagna from the local Italian shop here in Magog. We just had to put it in the oven and bake it. First 2 spoonful or should I say forkful, lasagna tasted awesome. However, third morsel went into the mouth and bit on a meat piece. Thought maybe it is that one off thing. Another bite and meat again!  Hubby did complain to the shopkeeper and all he could say was “Je Suis Désolé!”

It is actually so difficult to get a decent proper vegetarian lasagna. Reminds me of the time when my bestie treated me to a dinner for my birthday to Tamarind Dhow, a famous restaurant in Mombasa and expensive. My lasagna was filled with carrots only, with hardly any sauce and I could actually count the strands of cheese. What a rip off for a 5 star restaurant!

Previous Attempts At Making Lasagna

With vegetable lasagna not being on the menu of most Italian restuarants I’ve attempted this dish several times especially when the kids were younger. The pasta was too hard, the sauce too watery, lasagna too dry, etc. After they left home, I gave up making lasagna at home.

My Son, My Teacher

During my visit to Bali to spend time with my eldest son, he taught me how to make lasagna. No more mishaps, every time comes out perfectly. So it is actually his recipe, I just add vegetables that are available. The trick is to have the sauce not too thick or too thin. By the time the lasagna gets baked, the pasta absorbs the water from the sauce.

As we are replacing minced meat, the vegetables are best chopped finely. We add béchamel sauce or white sauce to add creaminess to the overall pasta dish. By the way did you know that the Italians call the pasta used lasagna and the dish lasagne? However, the rest of the world calls it lasagna.

Can You Prepare Lasagna Ahead?

Yes, you can layer it all ready, cover it with cling film or foil and keep it in the fridge. Put it in the oven about 1 hour before serving time. It actually tastes so much better the next day as the spices and herbs are allowed to infuse into the dish.

You can layer the lasagna and freeze it. Take it out from the freezer and allow it to thaw in the fridge overnight. Bake it.

How To Heat Up The Leftover Lasagna?

I heat it up in the microwave, as it is much quicker. If you don’t have a microwave oven then preheat the oven to 180°C and bake it for 30 minutes covered with a foil.

Lasagna Filling Options

  • Add any vegetables of your choice, peas, broccoli, corn, cauliflower, spinach,eggplant, etc. Sometimes I like to add cooked lentils or chickpeas.
  • Instead of white sauce add ricotta cheese, or fresh cream. Or add some grated paneer as a filling.
  • Make it with white sauce. Add chopped tomatoes to the vegetables.
  • Add cooked soya granules.


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Ingredients Required For Vegetable Lasagna

For The Béchamel Sauce Or White Sauce:

  • Olive Oil – I like to use a mixture of olive oil and butter to roast the flour for the sauce.
  • Butter – optional. Can use butter only, use a bit of butter and oil like I do or use just oil.
  • Flour – can use all purpose flour or wheat flour.
  • Milk – I prefer to use 2% -3% milk.
  • Nutmeg Powder – I like adding nutmeg as it lands a lovely flavour.
  • Salt – add according to your taste. Remember, as it is a milk sauce you really don’t need too much salt.

For The Vegetable Tomato Sauce /Filling

  • Zucchini – chop finely
  • Carrot – peeled and finely chopped
  • French Beans/Green Beans – finely chopped
  • Mushrooms – washed, wiped and finely chopped
  • Bell Pepper – any colour, remove the seeds and pith. Chop finely.
  • Onion – use any, red, white or yellow. Peel and chop finely.
  • Garlic – Peel and chop finely or mince. I like to add a bit more garlic. Add according to your taste.
  • Tomato Sauce – thick fresh tomato sauce. I like to cut the tomatoes into halves. Add little water and allow them to cook till soft. And then puree the mixture without adding the water it lets out. I use that water for soups, curries and dals.
  • Olive Oil – or butter.
  • Salt – add according to your taste.
  • Fresh Herbs – I use basil, oregano, thyme. Sometimes I use mixed herbs. If I don’t get fresh herbs then the choice is dried mixed herbs.
  • Sugar – optional as it depends on how sour the tomato sauce is.
  • Water – need a bit of water to add to the sauce. Can replace the water with stock or wine.
  • Pepper Powder – I prefer to use balck pepper powder.


Other Ingredients

  • Lasagna Pasta – I have used oven ready lasagna pasta or sheets. If you don’t get oven ready ones, then you have to boil the sheets in water till they are partially cooked.
  • Cheese – use any cheese of your choice. I have used a mixture of cheddar, mozzarella and parmesan cheese.
  • Chilli Flakes – optional. Adds a bit of kick to the dish.






Vegetable Lasagna, loaded with vegetables and home made sauces is satisfying, delicious and a filling dish. Pretty easy to make once you have all the ingredients at hand. ideal for dinner parties, pot luck.
5 from 6 votes
Prep Time 7 hours 10 minutes
Cook Time 40 minutes
Total Time 7 hours 50 minutes
Course dinner, Lunch
Cuisine Italian
Servings 6



  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp all purpose or wheat flour
  • 2 cups milk
  • ¼ tsp salt
  • ¼ tsp nutmeg powder


  • 1 large zucchini finely chopped
  • 1 cup carrot peeled and finely chopped
  • 1 cup french beans finely chopped
  • 1 cup bell pepper finely chopped
  • 1 large onion peeled and finely chopped
  • 3 cups mushrooms finely chopped
  • 3 cups tomato puree/sauce thick
  • 2 tbsp garlic minced or finely chopped
  • 1 tbsp olive oil
  • 1¼ -1½ tsp salt
  • 1 tsp sugar optional
  • a handful fresh basil chop it up roughly
  • ¼ -½ cup water, stock or wine
  • ½ tsp black pepper powder


  • 9-12 Lasagna sheets oven ready
  • ½ tsp chilli flakes
  • cups grated cheese cheddar, mozzarella, parmesan



  • Heat oil and butter in a pan over medium heat.
  • Add flour, lower the heat.
  • Roast the flour till it becomes light pinkish in colour. Make sure to roast the flour well.
  • Add milk, little by little stirring the flour mixture all the time.
  • Increase the heat to medium. Stir the mixture constantly till it becomes thick.
  • When you insert a spoon in the sauce, the sauce should coat the back of the spoon.
  • Add salt and nutmeg powder. Mix well.
  • Keep the sauce on the side till required. Remember on cooling the sauce will become a bit thicker.


  • Heat oil in a wide pan over medium heat.
  • Add chopped onion and stir fry till it becomes soft.
  • Add garlic and stir fry for 1 minute.
  • Add chopped bell pepper, carrot and french beans. Mix well.
  • Cover the pan the allow the vegetables to cook for 1-2 minutes. You don't want to over cook the vegetables. Remember they will still cook further in the sauce and during the baking process.
  • Add chopped zucchini and mushrooms. Add salt. Mix well.
  • Cover the pan and cook for 1 more minute.
  • Add the tomato puree, water, sugar if using any and herbs.
  • Mix well. Cover the pan and allow the sauce to cook over low to medium heat for 2-3 minutes.


  • Preheat the oven to 180°C.
  • Take a big oven proof baking dish. Usually a 9"X13" is ideal for this recipe.
  • First of all keep 1 cup of white sauce and ½ cup vegetable tomato sauce on the side for the topping.
  • Smear some white sauce and the tomato sauce on the bottom of the baking tray.
  • Arrange the lasagna pasta sheets over it.
  • Add half of the vegetable tomato sauce over the sheets. Spread it out evenly.
  • Add half of the white sauce and spread it out.
  • Sprinkle some cheese over it if you want to.
  • Arrange lasagna pasta sheets over the sauce layers.
  • Add the vegetable sauce over the sheets. Spread it out evenly.
  • Add white sauce and spread it out.
  • Arrange the lasagna sheets over the sauces.
  • Remember the white sauce and the vegetable tomato sauce you saved, time to use that up.
  • Smear the white sauce over the pasta sheet.
  • Add the tomato sauce and spread it out.
  • Sprinkle grated cheese over it.
  • Sprinkle some chilli flakes, optional.
  • Cover the baking dish with aluminum foil.
  • Bake in the preheat oven for 20-25 minutes.
  • Insert a knife in the middle. If it goes in quite easily the lasagna is nearly done.
  • Remove the foil and bake for a further 15 minutes or till the cheese melts completely.
  • If you like a golden crusty cheese layer, then broil it for 3-4 minutes on high.
  • Remove the lasagna from the oven. Allow it to set for 10-15 minutes before serving.
  • Makes it easier to cut the lasagna into serving portions.


  • Add vegetables of your choice.
  • Use cheese of your choice. I have used a mixture of cheddar, mozzarella and parmesan.
  • Use ready oven lasagna. If you don't have any, boil the lasagna sheets before layering them. You boil them for 8-10 minutes.
  • Use ricotta or paneer as filling along with the vegetables.
  • Have at least 3 layers.
  • Don't bake the lasagna without covering it. It will become dry.
  • Remove the foil after baking the lasagna for 20-25 minutes so that the cheese can melt well and the top becomes brown.
  • For that extra golden brown top, broil for 2-3 minutes on high.
Keyword vegetable lasagna, vegetable lasagna recipe, vegetable lasagne


A little request:

If you do try this recipe then please either
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  • Wendy Klik

    April 24, 2022 at 8:43 am

    Excited to have a new vegetarian version to try. Thanks for sharing.

    1. mayurisjikoni

      April 24, 2022 at 5:19 pm

      Thank you so much Wendy. Enjoy when you try out the recipe.

  • Karen’s Kitchen Stories

    April 24, 2022 at 1:27 pm

    Even meat eaters would adore this lasagna. It’s gorgeous.

    1. mayurisjikoni

      April 24, 2022 at 5:16 pm

      Thank you so much Karen.

  • Stacy

    April 24, 2022 at 5:16 pm

    Your sauce is so full of wonderful fresh vegetables I think I’d get my five-a-day from one serving! What a gorgeous lasagna!

    1. mayurisjikoni

      April 24, 2022 at 5:22 pm

      Thank you so much Stacy. It definitely gets all 5 vegetables for the day in one serving.

  • Sneha Datar

    April 27, 2022 at 5:14 am

    A complete and filling meal this lasagna is, so..oo good!

    1. mayurisjikoni

      April 27, 2022 at 10:23 pm

      Thanks Sneha.

  • Priya Vj

    May 26, 2022 at 12:50 pm

    5 stars
    I miss making lasagna here in India . When in US me and hubby would love to make lasagna at home . Thanks for the reminder,I should make it sometime soon now . Your lasagna looks totally inviting and irresistible with all the gooeeey cheese over it

    1. mayurisjikoni

      May 26, 2022 at 9:41 pm

      Thank you so much Priya. I too made it after a very long time. Use to make it often when my kids were at home. I am sure you now get good lasagna sheets in India too.

  • Seema Sriram

    May 28, 2022 at 1:50 am

    5 stars
    Gorgeous Lasagne. Love the variety of veggies that you can hide in them. I am so glad your son taught you the perfect Lasagne. It is so fun when the tables turn.

    1. mayurisjikoni

      May 28, 2022 at 12:11 pm

      Thank you so much Seema and yes when tables turn and we learn something from our kids it brings so much joy.

  • Shobha Keshwani

    October 15, 2022 at 4:59 pm

    5 stars
    Lasanha looks so delicious and tempting. Perfectly baked and the colour is so vibrant. It’s been ages since I made it. This is one way to feed the kids and hubby with all the vegetables that they usually avoid eating.

    1. mayurisjikoni

      October 17, 2022 at 9:20 am

      Thanks Shobha, and that is so true. That is what I was doing when the kids were young. I like to make it at home as it is not easy geting veg lasagna in the restaurants.

  • Archana

    October 17, 2022 at 10:40 am

    5 stars
    I have been craving lasagna for ages now and have been avoiding making it. Looking at your pics and your recipe I am asking myself if I am sane. Why not make some is what I am telling myself. It has been some time since we ate anything this decadent. Love it.

    1. mayurisjikoni

      October 22, 2022 at 1:35 am

      Thank you so much Archana. Go on treat everyone to this delish pasta dish.

  • Kalyani

    October 18, 2022 at 12:07 am

    5 stars
    I like such “Family eats together” kind of lunch where we all dig into one large, gooey, comfort bowl of lasagne loaded with veggies. ! so yumm !

    1. mayurisjikoni

      October 22, 2022 at 1:31 am

      Thanks Kalyani…definitely lasagne has to be shared with family and friends.

  • Jayashree T.Rao

    October 19, 2022 at 6:43 am

    5 stars
    Vegetable Lasagna looks delicious and filling. It makes a good dish for my family, I wish I can outsource those sheets somewhere. Will check and bookmarked to make.

    1. mayurisjikoni

      October 22, 2022 at 1:29 am

      Thank you so much Jayashree. Have you tried Big Basket or Amazon?

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