Lasagne is one of my favourite things to eat. Not only is it loaded with cheese, but there are tons of vegetables.
I used to be a vegetarian for about 4 years, and this was my favourite dish to make. Even when my meat-eating friends tried this, they actually said it was the best lasagne they ever ate! I always get compliments on it, so it’s a winner.
Originally I got the recipe from a book, but over the years, I’ve changed the recipe so much that it truly has become my own and doesn’t resemble the original very much!
For today’s Smorgasbord Sundays post, I’ll share my recipe with you as well as a step-by-step tutorial including photos in case you want to try making this. (If you do, please let me know how yours turns out!)
- 2 Zucchinis
- 1 small/medium Eggplant
- 3-4 Bell Peppers (I like to use a variety of colours.)
- 3-4 Tomatoes (I prefer the ones on the vine.)
- Thyme (I never measure this. Just use as much as you prefer to taste.)
- Garlic (3-4 cloves or 1.5 tsp. of the powdered kind)
- 4 tbsp. or so of Olive Oil
- Salt (to taste – I suggest using just a pinch)
- Chili Powder (to taste)
- Lasagne sheets (I use the oven-ready ones so I don’t have to bother boiling them.)
- 1 large brick of mozzarella
- Grated Parmesan (You’ll sprinkle this between layers.)
- 1 jar of your favourite spaghetti sauce
- Large baking dish
- Large pot
- Large bowl (to hold chopped veggies)
- Small bowl (to hold chopped tomatoes)
Optional Ingredients:
- 2 carrots
- 2 celery stalks
- Leeks cut into strips
Instructions for How to Make Vegetarian Lasagne
Step 1: Chop the Veggies
This is the part of the recipe that takes the most time. There are soooo many vegetables! 🙂
After you chop each vegetable, place it in your large bowl. But, for the tomatoes, place them in your small bowl.
Chop the garlic, and set it aside somewhere.
Zucchinis
Eggplant
Bell Peppers
Tomatoes
Step 2: Heat Olive Oil in Large Pot
Step 3: Saute the Veggies (Except the Tomatoes) for a Few Minutes on Medium Heat
Step 4: Add Thyme, Garlic & Tomatoes
Step 5: Season with Salt and Chili
Step 6: Let Simmer Uncovered for 15 Minutes
Step 7: Slice the Mozzarella
Step 8: Preheat Oven to 350 F
Step 9: Get Your Large Baking Dish Ready
Normally I use my Pyrex glass dish, but I left it at my mom’s place. So I had to buy a disposable roasting pan.
Step 10: Start Layering
This is the order I use: Spaghetti sauce, lasagne sheet, veggies, mozzarella, and Parmesan. (Repeat until you use up all the ingredients.)
Step 11: Bake in the Oven for About 45 Minutes
Notes:
- Makes about 8 big servings.
- It’s best if your top layer is of veggies so everything’s moist. If you wind up with the lasagne sheet on top, make sure you cover it with spaghetti sauce and some olive oil or cheese to avoid it being hard (this is of course if you’ve used the oven-ready lasagne sheets like I do).
Hope you’ll try this recipe. It’s so delicious, and you really don’t miss the meat at all!
What’s your favourite dish to make? Do you have any tips or tricks for making lasagne? What websites do you turn to for recipes?
That’s the first time I’ve seen lasagne sheets that look like that! We only get plain 6 inch sheets here in the UK. Interesting method, I would have thought you’d have mixed the sauce in with the vegetables the same way as a meat lasagne and used bechamel. I also have never seen mozzarella sold in such huge chunks. It must be the American “go large” mentality lol. I love a veggie lasagne as well as a meat one so I’d like to give this a try but the amount of mozzarella is too much for me so I’ll stick to bechamel. Unfortunately, my husband just said “a veggie lasagne, no thanks!” as he refuses to eat anything purely vegetable based! Just for me then lol. Thanks for sharing your recipe! x
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Hey Saima!
Really? A lot of the hard lasagne sheets here usually have some sort of ribbing on the edges. But I’ve seen fresh pasta sheets that are smooth and plain.
Actually, you could totally mix the vegetables with the sauce and use bechamel. 🙂 Maybe I’ll try that next time. I don’t think it would affect the outcome. May even be easier to do it as you suggested.
Yup, it’s very easy to find 500g packages of cheese here in Canada. 🙂 Kraft, President’s Choice, and Cracker Barrel all put out the 500g packages.
Haha, well, that’s too bad for your husband. More for you, though! 😉 But maybe you can convince him to try at least one bite. It may change his mind about vegetarian lasagne. (I’ve converted many people with this recipe, and I’m not even a great cook!)
This sounds delicious! I’ve been a vegetarian for 12 years and I’m always looking for new recipes, so I’ll definitely try this one out. Thanks! 🙂
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Hey Sophie!
Wow, 12 years! I’m very impressed that you’ve kept it up for so long. Good for you! 🙂 Even though I went back to eating meat, I try to limit my consumption.
You’re welcome! Please let me know how yours turns out. I’m open to tweaking it to make it even better if you have any ideas.
I am salivating at the mouth right now! I looove vegetarian lasagna! Normally when I have lasagna it’s home made by my grandparents, but they make it with ricotta, ground beef, chopped eggs, tomatoes, mozzarella, and parmesan and sometimes depending on what time of the year it is, veggies from the garden. mmmmm
I would definitely love to try out your recipe though, looks amazing! And it has all the veggies that I love. Thanks for sharing!
Hey Lawren!
Haha, do you have a photo of yourself like that? 😉 Maybe I could use it in a Smorgasbord Sundays post called “A Look at My Lovely Readers”! Hahahaha!
Interesting! I’ve never actually tried lasagne with eggs in it. Can you taste the egg, or is it just the texture you notice?
You are a woman of many trades. I come for swatches and I come for drooling of another kind 😉
I literally just got mega hungry! 😉
This looks Delish !!!! And I never made lasagna again after two failed attempts of unintentional crunchy noodle surprises. I will have to check out the lasagna noodles you featured! You may have revolutionized my outlook on home made lasagna!
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Hey Marta!
Yes, I am. I can even play the kazoo with my left nostril! (No, I can’t.) 😛
Just make sure that the lasagne sheets are covered with something moist (the veggies or the sauce). As long as you do that, the sheets will be soft. Hope yours turns out well. The third time is a charm, right? 😀
I love lasagne. I always make it with ground beef and/or spicy italian sausage, but this sounds yummo! I will give it a try…thanks for the easy recipe.
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Hey lacquerloon!
Mmm…I want to try making it with Italian sausage – that sound delicious, and it gives it a kick! Thanks for the idea! 🙂
MMMM…thanks for sharing the recipe! Now I have to try it.
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Hey mellinail!
You’re most welcome! I really would LOVE for you to tell me how you like it. 🙂 You are such a great cook, and every time I read on Twitter about the dinners you prepare, I’m always salivating!
I must try this! My carnivorous other half might balk tho, so I’ll probably have to pair this with some sort of meat dish but this looks delish! (I’m actually going to share this with my mom who’s always on the look out for tasty veggie dishes) Thanks, Mary!! 😀
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Hey Carmela!
Oh wow! Haha, you’re going to eat lasagne with a meat dish, too? That’s what I call good eatin’! 😀
You could also add meat to the lasagne in another layer. How yummy!
Hey Mary,
Just stumbled across this recipe.. I’m a HUGE pasta fan. Seriously, I could eat it 3 meals a day, 7 days a week for the rest of my life! People don’t believe me when I tell them that, but I really, honestly and truly could 😀
Anyways, I just wanted to say that I would love to try this recipe, though I’m not a fan of zucchini and eggplant, but maybe if I sliced them up teeny tiny (or shredded them) it would work for me. Also, my fiancé is a carnivore at heart, so I would probably have to add ground turkey or chicken (just cause it’s healthier than beef ;)) to it for him to love it 🙂 If we try it I will send you a follow-up 😉
Enjoy your weekend!