💡 Recipe Snapshot
- •The Veggie Lasagna: Pure comfort food layered with zucchini, sliced mushrooms, rich tomato sauce, and creamy béchamel.
- •Time-Saver: Quick and easy to throw together—plus it’s super make-ahead and freezer-friendly!
- •Method: The veggies steam up perfectly tender in the Varoma® while your sauces come together right in the Thermomix® before baking to bubbly perfection.
Today I’m sharing one of my absolute favorite comfort food recipes with you: Vegetable Lasagna!
If you’ve been searching for an easy, delicious weeknight dinner the whole family will love, you are in the right place.
Packed with fresh veggies, a flavorful tomato sauce, and silky béchamel, this vegetarian classic is guaranteed to be a huge hit at your dinner table.
So, let’s dive right in!
In this quick and easy recipe with simple step-by-step instructions, I’ll show you how to whip up this outrageously delicious veggie lasagna in your Thermomix® in no time flat!
Why You’ll Love This Veggie Lasagna:
- A delicious vegetarian twist on classic lasagna.
- Packed with big flavor and wholesome veggies.
- Perfect for busy families looking for a quick, hassle-free dinner.
- Great for cleaning out the vegetable drawer!
- Super customizable to fit whatever you have on hand.
- A total crowd-pleaser for both kids and adults.
- An easy way to sneak more vegetables into your day.
- So satisfying that even the meat-lovers will ask for seconds!
My Top Tips for the Best Veggie Lasagna
Stick with fresh veggies for the absolute best flavor and texture.
Keep in mind that your lasagna noodles will continue to cook in the oven, so be careful not to overcook them beforehand.
Layer everything evenly so you get the perfect bite of veggies, sauce, and cheese every single time.
Feel free to toss in extra fresh herbs like basil to really make those bright flavors pop.
Bake until the cheese on top is delightfully melty, bubbly, and golden brown!
Let the lasagna rest for a few minutes after taking it out of the oven—it makes slicing it so much cleaner and easier!
Vegetable lasagna tastes even better the next day as the flavors meld together, so feel free to whip up a bigger batch.
You can easily customize the veggie filling to your liking—bell peppers or fresh spinach are fantastic additions.
Pair your veggie lasagna with a crisp, fresh side salad for a complete, well-balanced meal.
Can You Make This Ahead of Time and Store It?
Yes! You can assemble the vegetable lasagna ahead of time and freeze it right before baking.
It’s an absolute lifesaver for getting dinner on the table on crazy busy weeknights.
You can also keep any leftover baked lasagna in the fridge and reheat slices whenever you need a quick lunch or meal.
Easy Recipe Variations
Toss some roasted bell peppers or spinach into the vegetable filling.
Use whole wheat lasagna noodles for a healthier, fiber-rich option.
Experiment with different cheeses for that deliciously melty, golden top layer.
Cooking for meat lovers? Mix in some cooked ground beef, Italian sausage, or shredded chicken.
Elevate the tomato sauce by stirring in fresh herbs like oregano or thyme.
What to Serve with Veggie Lasagna
A simple green garden salad with a classic balsamic vinaigrette.
Warm garlic bread or a crisp French baguette.
Lightly steamed veggies like broccoli or green beans.
Vegetable Lasagna FAQs
What Ingredients Do You Need for Vegetable Lasagna?
For the Veggie Filling:
- 10 oz (300 g (approx. 10.5 oz)) zucchini (about 2 small)
- 7 oz (200 g (approx. 7 oz)) mushrooms (white or cremini)
- Salt and black pepper, to taste
- 2 cups (500 g (approx. 17.5 oz)) water
For the Tomato Sauce:
- 1 yellow onion
- 1–2 garlic cloves
- 2 tbsp (30 g (approx. 1 oz)) olive oil
- 1 tbsp (20 g (approx. 0.5 oz)) tomato paste
- 1 tsp granulated sugar
- 3 cans (14.5 oz / 400 g (approx. 14 oz) each) diced tomatoes
- 2 tsp vegetable bouillon powder
- 1 tsp salt
- 2 tsp Italian seasoning
For the Béchamel Sauce:
- 1/2 cup (60 g (approx. 2 oz)) all-purpose flour
- 4 tbsp (60 g (approx. 2 oz)) unsalted butter
- 2 1/2 cups (600 g (approx. 21 oz)) milk
- 1 tsp salt
- 1 tsp black pepper
- 2 pinches ground nutmeg
For Assembly:
- A little butter for greasing the baking dish
- 12 uncooked lasagna sheets
- 7 oz (200 g (approx. 7 oz)) shredded cheese
- A few leaves of fresh basil
Note: You’ll find the exact measurements and step-by-step instructions down in the printable recipe card below.
How to Make Vegetable Lasagna
For the Vegetables:
First, clean the mushrooms, trim off the stems, and slice them up.
Place them into the main Varoma® dish and season lightly with salt and pepper. Make sure to leave a few steam vents open so the steam can circulate properly.
Next, wash the zucchini, trim off the ends, and slice them into rounds.
Season the zucchini lightly with salt and pepper as well, then place them onto the Varoma® tray.
Pour 500 g (approx. 17.5 oz) (about 2 cups) of water into the mixing bowl, set the Varoma® in place, and steam the veggies for 20 min / Varoma® / Speed 1.
Once done, set the Varoma® aside and discard the water from the mixing bowl.
For the Tomato Sauce:
Start by peeling the carrots and chopping them into rough chunks.
Peel the onion and cut it into quarters.
Peel the garlic cloves and cut them in half.
Place them in the mixing bowl and chop 5 sec / speed 7.
Scrape down the sides of the bowl with the spatula, then add the olive oil, tomato paste, and sugar, and sauté 3 min / 120°C (250°F) / speed 2.
Next, add the remaining ingredients—the diced tomatoes, vegetable broth, salt, and Italian seasoning—and simmer 10 min / 100°C (210°F) / speed 1.
For the béchamel sauce:
Add all the ingredients for the béchamel sauce to the mixing bowl and set to 12 min / 100°C (210°F) / speed 2.
Now, preheat your oven to 180°C (350°F).
Time to assemble:
Grease a baking dish.
Place 4 lasagna noodles in the bottom of the dish, spread 1/3 of the tomato sauce over them, layer half of the sliced mushrooms and zucchini on top, and pour 1/3 of the béchamel sauce over everything.
Repeat these layers twice more, except on the final top layer, skip the vegetables between the tomato sauce and béchamel sauce.
Finally, top generously with shredded cheese and bake for 30 minutes.
Enjoy!
Note: You can find exact measurements and detailed step-by-step instructions down below in the recipe card.
The listed prep times are averages.
Happy cooking!
If you loved my quick vegetable lasagna recipe, you might also like my delicious Cauliflower and Broccoli Chicken Pasta Bake 🙂
Best,
Christoph
PS: Never want to miss a recipe? Follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you loved it, please leave me a comment below and give it a 5-star rating! 🙂
Veggie Lasagna
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Start cookingIngredients
Veggie Filling:
- 300 g Zucchini 2 small (approx. 10.5 oz)
- 200 g Button mushrooms (approx. 7 oz)
- etwas Salt and black pepper
- 500 g Water (approx. 17.5 oz)
Tomato Sauce:
- 1 Yellow onion
- 1 - 2 Garlic cloves
- 30 g Olive oil (approx. 1 oz)
- 20 g Tomato paste (approx. 0.5 oz)
- 1 tsp Sugar
- 3 Canned diced tomatoes 14 oz / 400 g (approx. 14 oz) cans
- 2 tsp Vegetable broth
- 1 tsp Salt
- 2 tsp Italian seasoning
Béchamel Sauce:
- 60 g All-purpose flour (approx. 2 oz)
- 60 g Butter (approx. 2 oz)
- 600 g Milk (approx. 21 oz)
- 1 tsp Salt
- 1 tsp Black pepper
- 2 Ground nutmeg a pinch
For Assembly:
- etwas Butter for greasing the dish
- 12 Lasagna noodles uncooked
- 200 g Shredded cheese (approx. 7 oz)
- Fresh basil leaves fresh
Instructions
Prep the Veggies:
- 200 g (approx. 7 oz) Button mushrooms, etwas Salt and black pepperFirst, clean the mushrooms, trim the stems, and slice them up. Place them into the Varoma® dish and season lightly with salt and pepper. Make sure to leave a few steam vents uncovered so the steam can circulate freely.
- 300 g (approx. 10.5 oz) Zucchini, etwas Salt and black pepperNext, wash the zucchini, trim off the ends, and slice into rounds. Season lightly with salt and pepper as well, then arrange them on the Varoma® tray.
- 500 g (approx. 17.5 oz) WaterPour 500 g (approx. 17.5 oz) of water into the mixing bowl, set the Varoma® in place, and steam the veggies for 20 min / Varoma® / speed 1.
- 500 g (approx. 17.5 oz) WaterCarefully remove the Varoma® dish and discard the water from the mixing bowl.
Make the Tomato Sauce:
- 1 Yellow onion, 1 - 2 Garlic clovesPeel the carrots and cut into rough chunks. Peel and quarter the onion, and peel and halve the garlic cloves. Add everything to the mixing bowl and chop for 5 sec / speed 7.
- 30 g (approx. 1 oz) Olive oil, 20 g (approx. 0.5 oz) Tomato paste, 1 tsp SugarScrape down the sides of the mixing bowl with the spatula. Add the olive oil, tomato paste, and sugar, then sauté for 3 min / 120°C (250°F) / speed 2.
- 3 Canned diced tomatoes, 2 tsp Vegetable broth, 1 tsp Salt, 2 tsp Italian seasoningAdd the remaining sauce ingredients—diced tomatoes, vegetable broth, salt, and Italian seasoning—and simmer for 10 min / 100°C (210°F) / speed 1.
Make the Béchamel Sauce:
- 60 g (approx. 2 oz) All-purpose flour, 60 g (approx. 2 oz) Butter, 600 g (approx. 21 oz) Milk, 1 tsp Salt, 1 tsp Black pepper, 2 Ground nutmegAdd all of the béchamel sauce ingredients to the mixing bowl and cook for 12 min / 100°C (210°F) / speed 2.
- Meanwhile, preheat your oven to 180°C (350°F).
Assembly Time!
- etwas Butter for greasing the dishGrease your baking dish with butter.
- 300 g (approx. 10.5 oz) Zucchini, 200 g (approx. 7 oz) Button mushrooms, 12 Lasagna noodlesArrange 4 lasagna noodles in the bottom of the dish. Top with ⅓ of the tomato sauce, distribute half of the mushroom and zucchini slices, and pour ⅓ of the béchamel sauce over top.
- Repeat these steps two more times, except skip the veggies on the final top layer (just layer tomato sauce and béchamel).
- 200 g (approx. 7 oz) Shredded cheeseFinish with a generous sprinkle of shredded cheese on top and bake for 30 minutes until golden and bubbly.
- Enjoy!
