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Classic vegetable lasagna at home

Classic Homemade Vegetable Lasagna

Wonderfully fragrant, wholesome, and incredibly delicious! Making vegetable lasagna is pure pleasure. You can use any vegetables you like for the filling — this classic version sticks to familiar garden vegetables you'll have no trouble finding.

Pearl

Recipe author

Composition / ingredients

Servings:

Salt

Lasagna sheets

Hard cheese

250

Onion

100

Carrot

150

Zucchini

250

Eggplant

250

Tomatoes

250

Bell pepper

100

Garlic

Vegetable oil

Sugar

0.5

Tomato paste

Milk

500

All-purpose flour (heaping)

Butter

Nutmeg

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 27 % 9 g

Carbohydrates 55 % 18 g

174 kcal

GI: 22 / 72 / 6

Cooking method

Step 1:

Prep the vegetables for the filling. You'll need eggplant, zucchini, bell pepper, onion, carrot, tomatoes, and garlic.
Step 2:

Rinse the vegetables under running water. Trim the ends off the zucchini and eggplant, do the same with the bell pepper, and remove its seeds (I used peppers of different colors for a brighter finished dish). Peel the onion, carrot, and garlic.
Step 3:

Cut all the vegetables into small cubes (try to keep them as even as possible — the filling will look neater and more appetizing in the finished lasagna).
Step 4:

Heat the vegetable oil in a skillet and add the onion and carrot. Fry, stirring constantly, until the onion turns golden.
Step 5:

Next, add the bell pepper and eggplant. Fry everything together for about 5 minutes. Stir now and then so the vegetables don't scorch.
Step 6:

Now add the zucchini, tomatoes, and tomato paste. Season with salt and pepper to taste. Stir, reduce the heat to medium, and simmer with the lid partly on for about 5–10 minutes. If your tomatoes are out of season and nearly flavorless — as they often are in winter and spring — add a pinch of sugar to the vegetables.
Step 7:

While the filling cools, make the béchamel sauce. Melt the butter in a small saucepan, add the flour, and, whisking constantly, cook it for a few seconds.
Step 8:

Pour in the milk and add a pinch of salt, ground pepper to taste, and a little nutmeg. Stirring constantly, cook until lightly thickened. Take the sauce off the heat and let it cool slightly.
Step 9:

With everything ready, start assembling the lasagna. Grease the bottom of a baking dish with a little oil. Spoon in a little béchamel and spread it evenly over the surface. Lay lasagna sheets on top (check the package directions — some sheets need to be boiled first).
Step 10:

Spread more béchamel over the sheets and add an even layer of the vegetable filling (about 1/2 inch thick).
Step 11:

Sprinkle grated cheese over the vegetables.
Step 12:

Keep repeating the layers until you run out of ingredients.
Step 13:

The top layer should be lasagna sheets — cover them with sauce and a generous sprinkle of cheese. Cover the dish with a lid or foil and bake at 350–400°F (180–200°C) for 30–40 minutes (go by what your oven can do).
Step 14:

Remove the lid or foil and bake the lasagna another 5–10 minutes, until the cheese is golden and the dish looks appetizing. Let it rest a few minutes at room temperature, then sprinkle with chopped herbs.

Before serving, cut the lasagna into even squares or rectangles. Then it's ready for the table! I used a glass dish measuring about 12 x 8 inches and 2 inches deep, which made 6 full dinner portions. You can make the vegetable layer thicker by using more vegetables. Feel free to add your favorite spices while cooking the vegetables, and a pinch of hot chili if you like. Cabbage, green asparagus, peas, and other vegetables all work in vegetable lasagna, too — experiment and find the filling your family loves best. Enjoy!