Vege Lasagne Recipes That Are Easy and Delicious

Lasagne is a classic comfort food that brings layers of rich flavors and satisfying textures to the table. When made with fresh vegetables and wholesome ingredients, vegetable lasagne transforms into a hearty, nourishing meal perfect for vegetarians and anyone looking to add more plant-based dishes to their repertoire.

Whether you’re a seasoned cook or a kitchen novice, these recipes offer a delightful way to enjoy veggies in a creamy, cheesy, and savory Italian-inspired dish. From tender zucchini and spinach to robust mushrooms and bell peppers, the variety of vegetables creates layers of goodness that everyone will love.

In this blog post, you’ll find multiple veggie lasagne recipes, each with its own unique twist to suit different tastes and dietary preferences. We’ll also cover tips to perfect your lasagne, equipment you’ll need, and delicious serving suggestions.

Plus, you’ll find helpful links to other fantastic vegetable-based recipes to inspire your culinary creativity even further!

Why You’ll Love These Recipes

Vegetable lasagne is a versatile dish that’s both comforting and nutritious. These recipes are packed with fresh vegetables, making them an excellent way to get your daily dose of vitamins and minerals.

The combination of creamy béchamel or tomato sauce, tender pasta sheets, and layers of roasted or sautéed vegetables creates a mouthwatering balance of flavors and textures.

These lasagne recipes are perfect for weeknight dinners or special occasions, offering a satisfying meal for vegetarians and meat-eaters alike. Many versions can be easily adapted to vegan or gluten-free diets, ensuring everyone can enjoy.

Plus, making lasagne ahead of time means you can bake it fresh when needed, saving you time on busy days.

Ready to dive into these delicious veggie lasagne recipes? Let’s get started!

Ingredients

• Lasagne sheets (fresh or dried) – 12 sheets
• Zucchini – 2 medium, thinly sliced
• Spinach – 4 cups fresh or 1 package frozen, thawed and drained
• Mushrooms – 2 cups sliced (button or cremini)
• Red bell pepper – 1 large, diced
• Carrots – 2 medium, grated
• Onion – 1 medium, finely chopped
• Garlic cloves – 3, minced
• Tomato sauce – 4 cups (homemade or store-bought)
• Ricotta cheese – 1 ½ cups (or vegan ricotta alternative)
• Mozzarella cheese – 2 cups shredded (or vegan cheese)
• Parmesan cheese – ½ cup grated (optional)
• Olive oil – 2 tablespoons
• Fresh basil – ½ cup chopped
• Salt and pepper – to taste
• Dried Italian herbs – 1 teaspoon
• Milk or plant-based milk – 2 cups (for béchamel, optional)
• Butter or vegan margarine – 3 tablespoons (for béchamel, optional)
• All-purpose flour – 3 tablespoons (for béchamel, optional)

Equipment

• Large skillet or frying pan
• Medium saucepan (for béchamel sauce)
• Mixing bowls
• Grater (for cheese and carrots)
• Sharp knife and cutting board
• 9×13 inch (23×33 cm) baking dish
• Wooden spoon or spatula
• Aluminum foil
• Oven

Instructions

1. Prepare the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
2. Add the mushrooms, bell pepper, and grated carrots: Cook for another 5-6 minutes, stirring occasionally until vegetables are softened. Season with salt, pepper, and dried Italian herbs.
3. Add the spinach: If fresh, add it directly and cook until wilted. If using frozen, ensure it is well drained before adding. Stir to combine all vegetables and remove from heat.
4. Make the béchamel sauce (optional): In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste. Gradually whisk in milk, stirring constantly until the sauce thickens. Season with salt and pepper. For a vegan version, see our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
5. Preheat your oven to 375°F (190°C).
6. Assemble the lasagne: Spread a thin layer of tomato sauce on the bottom of the baking dish. Place a layer of lasagne sheets on top.
7. Layer the vegetables: Spread half the sautéed vegetable mixture evenly over the pasta sheets. Dollop spoonfuls of ricotta cheese on top, then sprinkle with fresh basil and some mozzarella.
8. Add another layer of pasta sheets: Cover with tomato sauce and béchamel sauce (if using), then repeat the vegetable and cheese layers. Finish with a final layer of pasta sheets, topped with tomato sauce and remaining mozzarella and Parmesan cheese.
9. Cover with aluminum foil: and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
10. Let the lasagne rest: for 10-15 minutes before slicing. This helps the layers set and makes serving easier.

Tips & Variations

For a gluten-free option, use gluten-free lasagne sheets or substitute with thinly sliced zucchini or eggplant as the pasta layers.

You can customize your vegetable lasagne with a variety of seasonal veggies like eggplant, butternut squash, or kale. Roasting the vegetables beforehand enhances their flavor and reduces moisture, preventing a soggy lasagne.

Try swapping ricotta for cottage cheese or tofu-based ricotta for a vegan twist. Adding layers of sautéed mushrooms and caramelized onions can elevate the dish’s richness.

If you love spicy food, add a pinch of red pepper flakes to your tomato sauce.

For inspiration on other vegetable-packed meals, check out our collection of Vegetarian Swiss Chard Recipes for Healthy Meals or explore Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Nutrition Facts

Serving Suggestions

Vegetable lasagne pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a tangy balsamic dressing. A crusty garlic bread or focaccia complements the creamy layers perfectly, making for a well-rounded meal.

For a light finish, serve with a simple bowl of roasted or steamed green beans or asparagus. If you want to add a little extra flavor, a drizzle of good-quality extra virgin olive oil and a sprinkle of fresh herbs on top enhances the experience.

Don’t forget to check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more comforting vegetable dishes you can prep ahead of time.

Conclusion

Vegetable lasagne is a delicious, wholesome dish that celebrates the vibrant flavors of fresh produce layered between tender pasta and creamy sauces. These recipes prove that meatless meals can be just as satisfying and flavorful, making them perfect for family dinners or special occasions.

By incorporating a variety of vegetables and simple cooking techniques, you can create a comforting, nutritious meal everyone will enjoy.

Whether you stick to the classic tomato and cheese version or experiment with béchamel and seasonal veggies, this dish is sure to become a staple in your kitchen. Don’t hesitate to explore other vegetable-forward recipes on our site to keep your meals exciting and healthful.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vege Lasagne”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and hearty vegetable lasagne packed with layers of roasted vegetables and creamy b\u00e9chamel sauce. Perfect for a comforting vegetarian meal.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“9 lasagne sheets”, “2 tablespoons olive oil”, “1 large onion, chopped”, “3 cloves garlic, minced”, “2 cups mushrooms, sliced”, “1 red bell pepper, diced”, “2 zucchinis, sliced”, “400g canned crushed tomatoes”, “2 cups fresh spinach”, “3 cups b\u00e9chamel sauce”, “1 \u00bd cups shredded mozzarella cheese”, “\u00bd cup grated Parmesan cheese”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 190\u00b0C (375\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms, bell pepper, and zucchini; cook until tender.”}, {“@type”: “HowToStep”, “text”: “Stir in crushed tomatoes and spinach; simmer for 10 minutes. Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of vegetable sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer 3 lasagne sheets over sauce, then add more vegetable sauce.”}, {“@type”: “HowToStep”, “text”: “Spread b\u00e9chamel sauce over vegetables and sprinkle mozzarella.”}, {“@type”: “HowToStep”, “text”: “Repeat layers twice more, finishing with b\u00e9chamel and Parmesan on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 45 minutes until golden and bubbly.”}, {“@type”: “HowToStep”, “text”: “Let rest for 10 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “12 g”, “carbohydrateContent”: “35 g”}}