This Vegetable Lasagne is a comforting, crowd-pleasing main dish that layers tender pasta sheets with a medley of roasted seasonal vegetables, rich marinara sauce, and creamy béchamel. The key to this recipe is properly roasting the zucchini, eggplant, and bell peppers beforehand to concentrate their flavors and remove excess moisture, ensuring the lasagne remains firm and delicious rather than soggy. It offers a satisfying texture with every bite, combining the chew of the pasta with the softness of the veggies. Perfect for weeknight dinners, potlucks, or meal-prepping, this dish reheats beautifully and can be assembled ahead of time. ItâÂÂs a versatile vegetarian option that feels indulgent yet wholesome, bringing home-style warmth to any table.
Vegetable Lasagne
Description
This Vegetable Lasagne is a comforting, crowd-pleasing main dish that layers tender pasta sheets with a medley of roasted seasonal vegetables, rich marinara sauce, and creamy b&# 195;©chamel. The key to this recipe is properly roasting the zucchini, eggplant, and bell peppers beforehand to concentrate their flavors and remove excess moisture, ensuring the lasagne remains firm and delicious rather than soggy. It offers a satisfying texture with every bite, combining the chew of the pasta with the softness of the veggies. Perfect for weeknight dinners, potlucks, or meal-prepping, this dish reheats beautifully and can be assembled ahead of time. ItâÂÂs a versatile vegetarian option that feels indulgent yet wholesome, bringing home-style warmth to any table.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Roast chopped zucchini, eggplant, and bell peppers in the oven or on a baking sheet until tender and slightly browned, about 20-25 minutes.
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In a large skillet, sauté onions and garlic until translucent, then add your favorite tomato sauce and simmer for 10 minutes.
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If using a vegan version, prepare a cashew cream or béchamel sauce separately; otherwise, prepare standard béchamel.
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Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
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Layer three lasagne noodles over the sauce, followed by a layer of roasted vegetables, a drizzle of sauce, and a spoonful of cream sauce.
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Repeat the layers two more times, ending with noodles topped with remaining sauce and a sprinkle of vegan parmesan or nutritional yeast.
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Cover the dish with foil and bake for 25 minutes.
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Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and golden brown.
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Let the lasagne rest for 10-15 minutes before slicing to allow it to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 303.8kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 2.5g13%
- Cholesterol 47.2mg16%
- Sodium 1269.0mg53%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 2.5g10%
- Sugars 1.1g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the roasted vegetables to cool slightly before assembling to prevent the cheese from melting too quickly in the oven.
For a vegan option, substitute dairy béchamel with a cashew cream or coconut milk-based sauce. Use nutritional yeast for a cheesy flavor.
This lasagne can be assembled up to 24 hours in advance and refrigerated before baking. Add 10-15 minutes to the baking time if cooking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350ðF until warmed through.
To prevent a soggy lasagne, ensure your tomato sauce is thick and your roasted vegetables are not overly wet. Salting eggplant slices before roasting can help draw out excess moisture.
