Vegetarian Lasagna | Vegetable Lasagna Recipe


Vegetarian Lasagna Recipe

I have created for you the best vegetarian Lasagna recipe. This vegetarian lasagna is cheesy and loaded with healty vegetables, and a simple, delicious tomato sauce.



Do you believe that meatless Lasagna can not be delicious? This vegetarian Lasagna will change your mind. I am sure of it.



Ingredients of the best vegetarian Lasagna (5-6  servings):

  • 250 gr Lasagne Sheets
  • 2 medium carrots
  • 2 small eggplants
  • 1 zucchini
  • 1 red bell pepper
  • 1 medium onion
  • 3-4 cloves garlic, pressed or minced
  • 600 gr (21 ounces) canned organic tomatoes, chopped
  • 100 gr grated mozzarella cheese
  • 50 gr grated cheddar cheese for the top
  • Béchamel sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili flakes
  • 5-6 tablespoon olive oil




  • To prepare the veggies: Cut the zucchini, bell pepper, onion and carrots into very small pieces.



Eggplants can be bitter. Before we cut the eggplants into small pieces, a saltwater bath before cooking may improve the flavor.


  • Cut the eggplants into 1/2-inch-thick slices and place them into cold water. Add 1 tablespoon salt and set a side for 15 minutes.


  • After 15 minutes, cut the eggplants into small pieces, as well.


  • Heat olive oil in a large pot over medium heat.
  • Add the onion and sauté for 4-5 minutes, until it softens.
  • Add the eggplants, salt, and sauté for another 4-5 minutes.


  • Add the bell pepper, zucchini, carrots, black pepper, chili flakes, oregano, give it a good mix and sauté for another 5 minutes.


  • Add chopped tomatoes and cook for 25-30 minutes over low heat.


In the meantime, we can start to prepare our Béchamel sauce (white sauce):

How to make Béchamel sauce?


  • 50 gr butter
  • 50 gr ( 2 tablespoon ) flour
  • 500 ml cold milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 50 gr grated mozzarella cheese



  • Melt 50 gr butter in another pan.

  • Add 50 gr flour. Stir continuously until a paste forms. This is called a roux. Continue cooking for 2 minutes.



  • Add the milk to the roux gradually, until you get a creamy sauce. Cook for 5-10 minutes, stirring continuously, until the sauce has thickened.

  • Turn the heat off, add salt, pepper, and 50 gr of grated mozzarella cheese.


  • Give it a good mix.

Béchamel Sauce


Our Béchamel sauce is ready👍

Now we can start to build our vegetarian lasagna.

As I used no pre-cooking lasagne sheets, I did not cook them. If you have pre-cooking lasagne sheets, follow the instructions on the packet.


  • Preheat the oven to 180° ( 360 fahrenheit)
  • Layer 1 – tomato sauce with vegetables
  • Layer 2 – Béchamel sauce (white sauce)


  • Layer 3 – lasagna sheets



  • Repeat the process.



Once you’ve layered your lasagna, you need to make sure that the last two layers must be white sauce and mozzarella/cheddar cheese. That order results in a golden, crunchy and cheesy top with a layer of juicy tomato sauce underneath.🤤



  • Bake the lasagna for about 30-40 minutes.


That’s it 👌 It looks DELICIOUS 🤤🤤🤤



Our delicious vegetarian Lasagna is ready to enjoy.

Bon Appétit 😊


Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #the_vegetarian_hannibal


For more vegetarian recipes click here!

For vegan recipes, click here!






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