Lasagna Vegetables


This hearty and delicious vegetarian lasagna will satisfy even the staunchest of meat eaters. It's made by layering the usual lasagna noodles with a savory filling of sauteed onion, garlic, zucchini, carrots, and cabbage, and with fresh basil added at the end; bechamel sauce is also incorporated into the dish and used as the final layer on top, plus grated cheese and sesame seeds, which becomes nicely browned and bubbling during baking.


  • lasagne sheets
  • 1 courgette
  • 1 onion
  • 1 carrot
  • 2 cloves garlic
  • cabbage
  • salt
  • pepper
  • grated cheese
  • béchamel sauce
  • sesame seeds
  • fresh basil leaves
  • tomato paste


  1. In the wok, sauté the onion and the garlic over a pinch of olive oil.
  2. Then the zucchini, carrots and Lombard.
  3. Save the tomatoes and cook a little.
  4. Put salt, pepper and basil to taste.
  5. Grease a baking dish of your own for the oven with butter and put the sheets of lasagna alternating with vegetables.
  6. Put a little grated cheese such as béchamel.
  7. At the end of the layers cover everything with béchamel, put some grated cheese, a sesame seed or some more spice to taste.
  8. Place in the oven (20 minutes / 400 °F) or until well browned.
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