Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetable Lasagna Recipe
    Lost? Site Map

    Vegetable Lasagna

    Vegetable Lasagna. Photo by MarieRynr

    1/2 Photos of Vegetable Lasagna

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    35 mins

    40 mins

    MarieRynr's Note:

    This colourful and tasty lasagna might be a little work to put together but the end result is well worth it. Tasty layers of vegetables in a tomato sauce, topped off with a delicious rich cheese sauce!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Cheese Sauce


    1. 1
      Place the eggplant slices in a colander, sprinkle with salt and leave for 20 minutes while you are preparing the other vegetables. Rinse under cold water, drain and reserve.
    2. 2
      Heat the oil in a pan and saute the garlic and onion for 1 to 2 minutes. Add the peppers, mushrooms, celery and zucchini and cook for 3 to 4 minutes, stirring.
    3. 3
      Stir in the spices and cook for 1 minute.
    4. 4
      Mix together the tomatoes, passata, basil and season well.
    5. 5
      For the sauce, melt the butter in a pan, add the flour and cook for 1 minute. Remove from the heat and stir in the stock and milk. Return to the heat and add half the cheese and mustard. Boil, stirring until thickened. Stir in the basil and season to taste. Remove from the heat. Add a bit of the hot mixture to the beaten egg to temper it, then stir the whole mixture back into the cheese sauce, Set aside.
    6. 6
      Coat the bottom of a square baking dish with some of the tomato sauce and place half of the lasagna sheets in the dish. cover with half the vegetables, then half the tomato sauce, and finally half the eggplant. Repeat again, spooning the cheese sauce on top of everything. Sprinkle with the remaining cheddar cheese.
    7. 7
      Cook in a preheated oven 180*C/350*F for 40 minutes until browned and bubbly.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:


    Nutritional Facts for Vegetable Lasagna

    Serving Size: 1 (698 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 605.9
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 11.9 g
    Cholesterol 101.0 mg
    Sodium 612.6 mg
    Total Carbohydrate 69.8 g
    Dietary Fiber 11.3 g
    Sugars 14.7 g
    Protein 22.6 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes