Homemade Vegetable Lasagna
A tasty vegetable lasagna with white sauce and a ton of vegetables, topped with cheese of your choice.
Servings: 8
Calories: 312
Ingredients
- 3 tablespoons olive oil
Vegetable filling: see note 1
- 3 Bell Peppers , diced (2-3 cups)
- 2 Medium Onions , minced (2 cups)
- 2 Large Celery Stalks , finely diced (1 cup)
- 2 Zucchinis , diced (6 cups)
- 3 tablespoons Double Concentrated Tomato Puree
- 1 can Plum Tomatoes (14-ounces/400 milliliters)
- 1 teaspoon Salt
- ¼ teaspoon black pepper
- 1 tablespoon Dried Basil
- 1 tablespoon dried oregano
White Sauce:
- 1 ounce Butter , see note 2
- 1/3 cup all-purpose flour , see note 3
- 1.5 cups Milk
- ½ cups Half and Half , see note 4
- Pinch of black pepper
- Pinch of Salt
Topping:
- Cheese of your choice, see note 5
Other:
- 10 Lasagna Sheets , see note 6
Instructions
- In a large pot (at least 5-quart/5 liters), heat the oil and add in chopped peppers, onions, celery and zucchini. Sauté for 10 minutes, stirring from time to time.
- Preheat the oven to 400° Fahrenheit/200° Celsius (this would also be time for pre-soaking lasagna sheets, if using such).
- Make white sauce by melting butter in a small sauce pan. Stir in flour and pour in milk and half and half while stirring constantly. Bring to a boil. Reduce and simmer until the sauce thickens. Turn off the heat and set aside.
- When the veggies are ready, add tomato puree, plum tomatoes (crushed with a wooden spoon), salt, pepper, basil and oregano to the pot. Mix until well combined. Cook for a further 5 minutes. When ready turn off.
- Get an oven proof dish (see note 9) and cover the bottom with lasagna sheets. Spread a good layer of white sauce over and top this with 1/3 of the veggies mixture. Repeat the process 2 more times. Cover the last layer of veggies with a layer of lasagna sheets and top with cheese.
- Bake in a preheated oven at 400° Fahrenheit/200° Celsius for 30 minutes or until the sheets are soft, veggies cooked, and cheese turns nice golden brown.
- When ready, take the lasagna out from the oven and let it sit for 10-15 minutes before serving.
- Enjoy!
Notes
- You will need 3 pounds of vegetables (1.4 kilo) in total.
- You can use either salted or unsalted butter. Make sure to use real butter, not butter substitutes.
- All-purpose flour (US) = Plain Flour (UK).
- Half and half can be omitted. If you do so, use 2 cups of milk. Half and half (US) = Single Cream (UK). If you find it too thin, add more flour (about a teaspoon should be enough).
- I used sliced Havarti cheese, but you can also use shredded cheese. Gouda, Mozzarella or Cheddar are great options. You will need at least 4 ounces, but if you are a cheese lover, feel free to add more.
- There are various types of lasagna sheets in stores. Some need pre-soaking, while others don’t. There are also fresh lasagna sheets. You can use anything you like but note that the overall cooking time will vary, and you should keep this in mind. Also note, they size vary. I used 9 (rather small) sheets, but you might need to use less if using large sheets.
- This recipe yields 8 portions as an entrée or 5-6 as a main.
- The cooking time may vary. It will depend on what type of lasagna you use as well as how fast your cheese turns nice golden brown. To see if it is ready, pierce the lasagna with a knife. If it goes easy, the sheets are ready.
- The dimensions of the oven-proof dish I used were: 9 x 7 inch (23x18 centimeters). This dish should be 3 inch (7 cm) deep. You can also use a 9x13 inch (23x33 centimeters) and use less layers (in this case your dish can be a bit shallower).
Nutrition Facts
Homemade Vegetable Lasagna
Amount per Serving
Calories
312
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Cholesterol
18
mg
6
%
Sodium
362
mg
16
%
Potassium
498
mg
14
%
Carbohydrates
42
g
14
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
9
g
18
%
Vitamin A
1894
IU
38
%
Vitamin C
58
mg
70
%
Calcium
118
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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