Garden Fresh Vegetarian Lasagna

Vegetarian lasagna might not have been on your short list of recipes. But nothing beats this great recipe, especially when you can use fresh home grown vegetables.

vegetarian lasagna

Making this lasagna is really easy. There are basically three things to prepare, lay in a pan, and then bake together.

Prepare your veggetables and noodles first:

  • 1 red onion sliced into 1/4 inch slices
  • 2 zuccini sliced into 1/4 inch slices
  • 3 bell peppers, halved and seeded
  • 3 medium tomato sliced into 1/4 inch slices
  • 1 large bunch fresh basil
  • 1 bunch fresh kale ripped off of stock

Lay the onion, zucchini, and bell peppers on parchment paper on a cookie sheet and brush with olive oil. Then bake them at 350 for 15 to 20 minutes. When you place the vegetables in the oven, you can boil 1 package of lasagna noodles following the al dente instructions. That just means you will cook them until they are firm, not hard.

roasted vegetables for vegetarian lasagna

While baking the veggies and boiling the noodles, you can prepare your fresh veggies and set aside.

Now it is time to make the Bechamel sauce.

  • 7 tablespoons of butter
  • 1/2 cup all purpose flower
  • 4 cups of milk
  • 3 bay leaves
  • 2 tsp salt

Start by melting the butter in a medium saucepan. When it is melted, add the flower and stir for ten minutes until the butter has browned to a golden color (about 6 minutes).


In another pot, bring the milk to a boil and slowly add the milk to the butter and flower. Whisk this so that it is smooth. Bring to a boil, add bay leaves and salt. Stir continuously for 10 minutes on low heat.

Now you can put everything together into a lasagna. Take a lasagna pan and spray it with a non-stick spray.

Drizzle the bottom with the sauce (and then drizzle a little between each layer). Then add a layer of noodles. Then a layer of kale, then add the onions and bell peppers into a layer. Then alternate layers of noodles and vegetables until you finish with a layer of vegetables on top. Drizzle the rest of the Bechamel sauce on top of the last layer. Finally, add cheese to cover.

Bake at 375 for 45 minutes.

Top with a little basil and cheese to serve.

roasted vegetables for vegetarian lasagna


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