Layers of Flavor: Hearty Vegetarian Lasagna Recipe

Who says lasagna has to be all about meat and cheese? This Vegetarian Lasagna recipe is a testament to the fact that you can create a delicious and hearty lasagna without any animal products. Packed with layers of flavorful vegetables, rich tomato sauce, and creamy béchamel, this dish is a comforting, satisfying, and meat-free twist on the classic Italian favorite. Let's dive into creating this mouthwatering Vegetarian Lasagna.


For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, grated
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • Salt and pepper to taste

For the Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups milk (preferably warm)
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste

Additional Ingredients:

  • 9 lasagna noodles, cooked according to package instructions
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)


Preparing the Tomato Sauce:

  1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.
  2. Add grated carrot, diced zucchini, and bell pepper to the pan. Cook until the vegetables are tender.
  3. Pour in crushed tomatoes and diced tomatoes. Stir in dried oregano and basil. Season with salt and pepper to taste.
  4. Simmer the sauce for 15-20 minutes, allowing the flavors to meld. Adjust seasoning as needed. Set aside.

Making the Béchamel Sauce:

  1. In a separate saucepan, melt butter over medium heat.
  2. Stir in flour to create a roux. Cook for 2-3 minutes, ensuring it doesn't brown.
  3. Gradually whisk in warm milk, ensuring there are no lumps. Continue whisking until the sauce thickens.
  4. Add ground nutmeg, salt, and pepper to the béchamel sauce. Set aside.

Assembling the Vegetarian Lasagna:

  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, spread a thin layer of tomato sauce at the bottom.
  3. Place three cooked lasagna noodles over the sauce.
  4. Spread a layer of tomato sauce over the noodles, followed by a layer of béchamel sauce. Sprinkle mozzarella and Parmesan cheese on top.
  5. Repeat the layers until you have used all the noodles and sauces, finishing with a generous layer of cheese on top.
  6. Cover the baking dish with foil and bake for 25 minutes.
  7. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
  8. Allow the lasagna to cool for a few minutes before slicing.
  9. Garnish with fresh basil leaves if desired.

Serving and Enjoying:

This Vegetarian Lasagna is a crowd-pleaser that doesn't compromise on flavor. Serve generous slices with a side salad for a complete, satisfying meal. The layers of vegetables, rich tomato sauce, and creamy béchamel come together to create a vegetarian masterpiece that even meat lovers will savor. Get ready to fall in love with lasagna all over again!


Items which can help you create this dish

Glad Roasting Pans Non-Stick

Crisa 3.2 Lt Baking Dish

Crisa 2.5 Lt Baking Dish


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