Mediterranean Veggie Lasagna

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Heat oil in a large pot over medium-high heat.
  3. Add red onion, green onion, garlic and celery.
  4. Saute until onion is translucent and celery starts to soften.
  5. Add other veggies, one by one, stirring before adding the next.
  6. Cover and cook 5 minutes, stirring once.
  7. Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
  8. Season with salt and pepper.
  9. Melt butter in large sauce pan over medium heat.
  10. Whisk in flour.
  11. Whisk 2 minutes.
  12. Gradually whisk in milk.
  13. Cook until mixture comes to a boil, whisking often.
  14. Remove from heat and season with salt and pepper.
  15. Spoon 1 cup of sauce over bottom of your lasagna pan.
  16. Arrange 5 lasagna noodles atop sauce, overlapping slightly.
  17. Spoon half of vegetables over noodles.
  18. Spoon 1 1/2 cups sauce over veggies.
  19. Sprinkle 1/3 of your cheese over sauce.
  20. Repeat each layer once.
  21. Top with the last 5 lasagna noodles.
  22. Spoon remaining sauce over noodles.
  23. Top with remaining cheese.
  24. This is where you would refrigerate for later use, just cover tightly.
  25. Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
  26. Remove from oven and allow to stand for at least 10-15 minutes before slicing.
Most Helpful

I thought this dish was a lot of work for the end result, but I also think it is one of those dishes that taste better the second day. Although this didn't work out as well as I expected for my family I think it would be a perfect vegetarian dish to bring to a potluck.

ellie_ June 21, 2003

Really good recipe. There were a lot of veggies to prep, so it took me a good couple of hours to get all the veggies and sauce ready. I made two lasagnas, ate one and froze the other. I also used the "oven ready" lasagna noodles and it turned out just fine. Good OAMC recipe.

tipopi June 12, 2011

Awesome indeed! I agree with ellie that it was even better on the second day, but I thought it was great on the first day, too. Be sure to drain the thawed frozen spinach well. A great make-ahead casserole.

echo echo January 11, 2006