Vegetable Lasagne Recipe

A green variant lighter and more digestible than the original and rich in its own way of typically authentic flavors.

Washing the vegetables and cooking them in a pan to stuff the lasagna pasta results in a delicious vegetable lasagna. We cook in the oven after adding more layers until all of the ingredients are used up. All of the recipe’s steps are illustrated in detail below.

Yield: 1

Vegetable Lasagne Recipe

vegetable lasagne recipe

The lasagna with vegetables is a tasty variation on one of the most popular Italian dishes made with white sauce and a variety of vegetables.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 35 minutes
Total Time 1 hour 15 minutes


  • Yellow peppers 1
  • Green peppers 1
  • Red peppers 1
  • Eggplant 1
  • Spring onion 3
  • Zucchini 3
  • Broccoli 1
  • cespo Piselli 200 g
  • Carote 3
  • Bechamel 500 g
  • Mozzarella 300 g
  • Parmigiano Reggiano PDO q.s.
  • Extra virgin olive oil 3 tbsp Burro q.b.
  • Sale q.b.
  • Dried egg lasagna 500 g


    1. Wash the vegetables carefully and brown the spring onions in a pan with oil, browning them slowly over low heat.
    2. Cook, stirring occasionally until the zucchini, broccoli, carrots, peppers, and aubergines are tender but still firm season with salt and set aside.
    3. Meanwhile, boil the other vegetables, which will then be sauteed in a pan with butter: after cooking, season with salt and set aside.
    4. In an ovenproof dish roll out the lasagna pasta and toss with a layer of vegetables, grated Parmesan cheese, and mozzarella pieces.
    5. Cover with a béchamel sauce and repeat the process until all of the ingredients are used up.
    6. When all of the preparation is finished bake the pan at 200° for 30 minutes and serve after a few minutes rest.

Nutrition Information



Serving Size


Amount Per Serving Calories 773Total Fat 51gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 23gCholesterol 185mgSodium 1041mgCarbohydrates 45gFiber 8gSugar 19gProtein 38g
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