Mediterranean Veggie Lasagna

"Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)"
photo by Malee_H photo by Malee_H
photo by Malee_H
Ready In:
1hr 10mins




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.


<p>Not much to tell. Love to cook, love to eat!</p>
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