Recipes › Pasta › Vegetarian Lasagna Recipe

Vegetarian Lasagna Recipe

Recipe by Pedro M. A. Neves

This authentic Italian vegetarian lasagna layers tender pasta sheets with a rich tomato ragù, creamy béchamel sauce, and roasted vegetables. Fresh spinach, zucchini, and eggplant add depth and nutrition to this classic comfort dish. Baked until golden and bubbling, it delivers the hearty satisfaction of traditional lasagna without meat.

Ingredients

• 400g dried lasagna sheets
• 500g fresh spinach
• 2 medium zucchini (400g total)
• 1 large eggplant (350g)
• 800ml whole milk
• 60g butter
• 50g all-purpose flour
• 100g Parmigiano-Reggiano cheese, grated
• 800ml canned crushed tomatoes
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 60ml extra virgin olive oil
• 10g fresh basil leaves
• 5g salt
• 2g black pepper
• 2g nutmeg

Instructions

1. Preheat oven to 200°C (400°F). Cut eggplant and zucchini into 5mm slices. Brush lightly with olive oil, season with salt and pepper, then roast on baking trays for 20 minutes until softened and lightly golden. Remove and set aside.

2. While vegetables roast, prepare the tomato sauce. Heat 30ml olive oil in a large saucepan over medium heat. Sauté diced onion for 3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

3. Add crushed tomatoes, 5g salt, and 1g black pepper to the saucepan. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly. Tear in fresh basil leaves and taste for seasoning. Remove from heat and set aside.

4. Prepare the béchamel sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour to form a smooth paste and cook for 2 minutes, stirring constantly, until it turns light golden.

5. Slowly add milk while whisking continuously to prevent lumps. Cook for 5-7 minutes, stirring frequently, until the sauce coats the back of a spoon. Season with 2g salt, 1g black pepper, and a pinch of nutmeg. Remove from heat.

6. In a separate pan, wilt fresh spinach over medium heat with 30ml olive oil for 3 minutes until completely softened. Season lightly with salt and pepper, then squeeze gently to remove excess moisture. Chop roughly and set aside.

7. Reduce oven temperature to 180°C (350°F). Spread a thin layer of tomato sauce (about 100ml) on the base of a 9x13 inch (23x33cm) baking dish. Layer 4 lasagna sheets over the sauce, breaking sheets to fit as needed.

8. Over the pasta layer, spread half the roasted vegetables (eggplant and zucchini), followed by half the wilted spinach, then 150ml of béchamel sauce. Repeat: 4 more lasagna sheets, remaining vegetables, remaining spinach, and another 150ml béchamel.

9. Top with final 4 lasagna sheets. Spread remaining béchamel sauce evenly over the top and sprinkle generously with grated Parmigiano-Reggiano (50g). Cover loosely with foil.

10. Bake covered for 30 minutes. Remove foil and bake uncovered for a further 15-20 minutes until the top is golden brown and bubbling at the edges. Let rest for 5 minutes before cutting and serving.

Substitutions

• Replace eggplant with mushrooms (sliced portobello or cremini): roast the same way at 200°C for 15 minutes.
• Substitute fresh spinach with frozen spinach (thawed and squeezed dry): use 300g frozen spinach to equal fresh.
• Use ricotta cheese mixed with Parmigiano-Reggiano in the layers instead of béchamel for a lighter, traditional variation.
• Replace milk béchamel with cashew cream (soaked cashews blended with vegetable broth) for a dairy-free version.

Tips

• Roast vegetables beforehand to ensure they release moisture and develop flavor, preventing a watery lasagna.
• Do not skip the 5-minute resting period after baking—it allows the layers to set and makes slicing cleaner.
• Make the tomato sauce and béchamel ahead of time and refrigerate; assemble the lasagna just before baking for best results.
• For crispier edges, use a ceramic or glass baking dish rather than metal, which conducts heat too quickly.

Vegetarian lasagna reflects the resourcefulness of Italian home cooking, where seasonal vegetables have always been central to regional cuisine. While meat ragù dominates northern Italian tradition, vegetable-based versions showcase the diversity of Italian gastronomy and remain a staple in Mediterranean households.

You might also like

Veggie Lasagna Recipe

85 min · Pasta

Vodka Pasta Recipe

30 min · Pasta

Vodka Rigatoni Recipe

35 min · Pasta

Voodoo Pasta Recipe

35 min · Pasta