Today I have a great recipe for you: vegetable lasagna!
If you’re looking for a simple and delicious meal for the whole family, then you’ve come to the right place.
With fresh vegetables, an aromatic tomato sauce and creamy béchamel sauce, this vegetarian dish is guaranteed to be a hit in your household.
So, let’s get started right away!
In my simple recipe, with easy-to-understand step-by-step instructions, I show you how to make this absolutely delicious vegetable lasagne in your Thermomix® in just a few simple steps.
What is a vegetable lasagna?
Vegetable lasagne is a hearty Italian pasta dish consisting of lasagne sheets, a spicy tomato sauce, a creamy béchamel sauce and a delicious vegetable filling. It is a vegetarian version of the classic lasagne and impresses with its aromatic taste and ease of preparation.
is vegetable lasagna:
- a delicious vegetarian alternative to classic lasagne.
- rich in flavor and healthy vegetables.
- perfect for families looking for a quick and easy meal.
- Ideal for using up leftover vegetables.
- versatile and customizable, depending on personal taste.
- a dish that will delight young and old alike.
- a great way to get more vegetables into your diet.
- a real treat for vegetarians and meat lovers alike.
Tips for preparing vegetable lasagne
Use fresh vegetables to achieve the best taste.
Take care not to overcook the lasagne sheets, as they will continue to cook in the oven.
Layer the ingredients evenly to achieve a perfect balance of flavors.
If you like, you can also use fresh herbs such as basil.
Top the lasagne with cheese until it is golden brown and crispy.
Leave the lasagne to rest briefly after baking to make it easier to cut.
Vegetable lasagna often tastes even better the next day, so feel free to make a larger portion.
You can vary the vegetable mix to suit your taste, for example with peppers or spinach.
Serve the vegetable lasagne with a fresh salad for a balanced meal.
Storage options
Yes, you can prepare the vegetable lasagne and freeze it before baking it.
This makes preparation easier on busy days.
You can also store leftover lasagna in the fridge and heat it up later.
Modification options:
Add roasted peppers or spinach to the vegetable mixture.
Use wholemeal lasagne sheets for a healthier option.
Experiment with different types of cheese for gratinating.
If you have meat lovers in the family, add cooked minced meat or chicken.
Give the tomato sauce a special touch with fresh herbs such as oregano or thyme.
Side dishes that go well with this dish:
A simple green salad with balsamic dressing.
Garlic bread or baguette.
Steamed vegetables such as broccoli or green beans.
Frequently asked questions about vegetable lasagne
What ingredients do you need for vegetable lasagne?
For the vegetable filling:
- 300 g zucchinis (2 small ones)
- 200 g mushrooms
- some salt and pepper
- 500 g water
For the tomato sauce:
- 1 onion
- 1 – 2 garlic cloves
- 30 g olive oil
- 20 g tomato puree
- 1 tsp sugar
- 3 tins of chunky tomatoes (400 g each)
- 2 tsp vegetable stock
- 1 teaspoon salt
- 2 tsp Italian herbs
For the béchamel sauce:
- 60 g flour
- 60 g butter
- 600 g milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pinches of nutmeg
In addition:
- some butter for the mold
- 12 lasagne sheets, uncooked
- 200 g grated cheese
- a few fresh basil leaves
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
How do you make vegetable lasagna?
For the vegetables:
First clean the mushrooms, cut off the stalks and cut into slices.
Place in the Varoma® container and season lightly with salt and pepper. Make sure that some cooking slits remain free so that the steam can rise.
Next, wash the zucchinis, cut off the ends and cut into slices.
Season lightly with salt and pepper and place in the Varoma® tray.
Pour 500 g water into the mixing bowl, place the Varoma® on top and add the vegetables. 20 min. / Varoma® / Level 1 steaming.
Then remove the Varoma® and pour out the water.
For the tomato sauce:
To do this, peel the carrots and cut into large pieces.
Peel and quarter the onion.
Peel and halve the garlic cloves.
Put everything into the mixing bowl and 5 sec. / Chop level 7.
Scrape everything down with the spatula, then add the olive oil, tomato purée and sugar and 3 min. / 120° / level 2 steam.
Then add the remaining ingredients, i.e. the chopped tomatoes, vegetable stock, salt and Italian herbs and cook for 10 minutes. / 100° / level 1 simmer.
For the béchamel sauce:
Put all the ingredients for the béchamel sauce into the mixing bowl and turn the control knob to 12 min. / 100° / level 2 place.
Now preheat the oven to 180 °C top/bottom heat.
Now it’s time for layering:
Grease the baking dish.
Then place 4 lasagne sheets in the dish, pour over 1/3 of the tomato sauce, spread half of the mushroom and zucchini slices on top and pour over 1/3 of the béchamel sauce.
Repeat the above steps twice more, except that in the last layer there are no vegetables between the tomato sauce and the béchamel sauce.
Finally, sprinkle with grated cheese and bake in the oven for 30 minutes.
Enjoy your meal!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
These prep times are just an estimate, and that’s totally okay! Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected. Just have fun with it and enjoy the process!
I hope you have lots of fun cooking and enjoy your meal!
If you liked my quick recipe for vegetable lasagne, you might also like my recipe for a great cauliflower and broccoli pasta bake with chicken🙂
Christoph
PS: Don’t want to miss any more recipes? Then just follow me on Pinterest or Instagram ❣
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Vegetable lasagna
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Equipment
- Thermomix
- Cutting board
- Knife
- Casserole dish
Ingredients
Vegetable filling:
- 300 g Zucchini 2 small
- 200 g Mushrooms
- Salt and pepper to taste
- 500 g Water
Tomato sauce:
- 1 Onion
- 1 – 2 Garlic cloves
- 30 g Olive oil
- 20 g Tomato paste
- 1 Tsp Sugar
- 3 Tins Chunky tomatoes à 400 g
- 2 Tsp Vegetable broth powder
- 1 Tsp Salt
- 2 Tsp Italian herbs
Béchamel sauce:
- 60 g Flour
- 60 g Butter
- 600 g Milk
- 1 Tsp Salt
- 1 Tsp Black pepper
- 2 Pinch of nutmeg
In addition:
- Some butter for the casserole
- 12 Lasagne sheets uncooked
- 200 g Grated cheese
- A few basil leaves fresh
Instructions
Vegetables:
- First clean the mushrooms, cut off the stalks and cut into slices. Place in the Varoma® container and season lightly with salt and pepper. Make sure that some cooking slits remain free so that the steam can rise.
- Next, wash the zucchinis, cut off the ends and slice. Season lightly with salt and pepper and place in the Varoma® tray.
- Pour 500 g water into the mixing bowl, place the Varoma® on top and add the vegetables. 20 min. / Varoma® / Level 1 steaming.
- Then remove the Varoma® and pour out the water.
Tomato sauce:
- To do this, peel the carrots and cut into large pieces. Peel and quarter the onion. Peel and halve the garlic cloves. Put everything into the mixing bowl and 5 sec. / Chop level 7.
- Scrape everything down with the spatula, then add the olive oil, tomato purée and sugar and 3 min. / 120° / level 2 steam.
- Then add the remaining ingredients, i.e. the chopped tomatoes, vegetable stock, salt and Italian herbs, and stir to combine. 10 min. / 100° / simmer at level 1.
Béchamel sauce:
- Put all the ingredients for the béchamel sauce into the mixing bowl and turn the control knob to 12 min. / 100° / level 2 place.
- Now preheat the oven to 180° C top/bottom heat.
Now it’s time for layering:
- Grease the casserole dish with butter.
- Then place 4 lasagne sheets in the dish, pour 1⁄3 of the tomato sauce over them, arrange half of the mushroom and zucchini slices on top and pour 1⁄3 of the béchamel sauce over them.
- Repeat the above steps twice more, except that in the last layer there are no vegetables between the tomato sauce and the béchamel sauce.
- Finally, sprinkle with grated cheese and bake in the oven for 30 minutes.
- Enjoy your meal!
Notes
- This sauce recipe is generous enough for any regular-sized casserole dish. Feel free to adjust the amount you use based on your preference for a drier or juicier casserole.
- Bonus tip: The leftover sauce is delicious the next day over pasta or rice – waste not, want not!
- And don’t be afraid to get creative! This recipe is easily customizable. Vegetables like eggplant or peppers are great substitutes for the ones listed. So have fun and experiment!
