I love a good lasagna, and it does not always have to be a meat lasagna. In fact, a well-filled vegetable lasagna can be delicious too, as this delicious meatless lasagna with lots of vegetables will prove!
Vegetarian lasagna recipe
It is jam-packed with fresh veggies and flavor. I added some red bell pepper, zucchini, mushrooms and carrots and diced tomatoes for the sauce. In addition to the layers of lasagna sheets, I used layers of grilled eggplant. If that doesn’t sound like a proper vegetable lasagna, I don’t know what is.
Delicious veggie lasagna
We season all those delicious vegetables with Italian seasoning, oregano and thyme. I used diced tomatoes with basil for the tomato sauce and added some fresh basil on top for extra flavor and color. Of course, there is also a lot of cheese in both the lasagna and on top. A mix of mozzarella cheese and Parmesan cheese. Oh boy, this is a real treat!
One of my favorite meals
What I especially like about this vegetarian vegetable lasagna is that it is really filled with lots of vegetables. This recipe proves that a vegetarian lasagna can also be really tasty and is ideal if you feel like a healthy meal full of vegetables. This one has quickly become a favorite of mine!
Another one of my favorite Italian dishes is this pasta carbonara (although it is not vegetarian, it is a classic) or this finger-licking good caprese salad with burrata, Both very tasty and worth a try!
The very best vegetable lasagna
All you have to do is chop the vegetables, sauté them, and simmer with the tomato sauce and herbs, you don’t have to do much work to make this vegetable lasagna. You can have this recipe in the oven in just 20 minutes!
By the way, this lasagna is really a family meal. Here at home, the kids loved it. It’s also one of those dishes where you don’t even notice there’s no meat in it because it’s so flavorful and rich even without it. I like to serve it with a fresh salad on the side, I hope you enjoy it as much as I did!
Ingredients
- 2 red bell peppers
- 1 zucchini
- 2 carrots
- 250 grams mushrooms
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon Italian herbs
- 1 cube vegetable stock
- 400 grams diced tomatoes (with basil)
- 2 eggplants
- 375 grams lasagna sheets
- 150 grams mozzarella (grated)
- 150 grams Parmesan cheese (grated)
- olive oil, salt, pepper and fresh basil
Equipment
- Large skillet
- Oven safe dish
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius/350 Fahrenheit top and bottom heat.
- Chop the bell peppers, zucchini and carrots and slice the mushrooms.
- Heat some oil in a large skillet. Sauté the onion and garlic. Then add the bell pepper, zucchini, carrots and mushrooms. Add the herbs and crumble the stock cube over it.
- Add the diced tomatoes and simmer for 15 minutes. Taste the sauce and add salt and pepper to taste.
- Cut the eggplant into 0.5-inch slices and brush lightly with olive oil. Season with salt and pepper and grill on both sides for 3 minutes.
- Now, make the lasagna. Place half of the eggplant in the bottom of a baking dish. Top with a layer of mozzarella and Parmesan, a layer of vegetable sauce, and then the lasagna sheets. Repeat this process. Finish with the vegetable sauce and the remaining mozzarella and Parmesan cheese. Optionally, sprinkle a few pieces of fresh basil on top.
- Bake in the oven for 30 minutes or until the lasagna is cooked through (test by piercing with a fork) and the cheese is melted and golden brown. Serve with a fresh salad on the side. Enjoy!
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