photo: Vegetable Lasagna

Vegetable Lasagna

Now the time is coming, when vegetables are as tasty and fresh as possible, someone has summer crops, someone uses the store as a supplier, they both have a great opportunity to cook dishes with vegetables that have their natural taste, without paper cucumbers and empty tomatoes! Therefore, in the coming weeks, I will try to give more recipes, where vegetables are not just an easy accent, but the basis of dishes. In ratatouille plans, famous vegetable soups and so on. Let's start with lasagna. Lasagna (Italian lasagne) – pasta in the form of a flat square or rectangle, as well as a traditional dish of Italian cuisine, especially the city of Bologna, prepared from this product, mixed with layers of filling filled with sauce (usually Béchamel). Layers of the filling can be, in particular, from meat stew or minced meat, tomatoes, spinach, other vegetables, parmesan cheese. As you can see, lasagna is another kit based on sheets of pasta. It is necessary to master the basic principle and further you can experiment with flavors, layers, sauces, even the height of the finished pieces.


  • Lasagna sheets
    6 pcs
  • Sweet pepper
    1 pcs
  • Onion
    1 pcs
  • Zucchini
    1 pcs
  • Tomato sauce
    300 g
  • Mozzarella cheese
    100 g
  • Basil
    10 g


  • 1. Cut all vegetables very finely, 5 mm. This is important, because then they are prepared faster, losing less flavor and useful properties, and lasagna will be stronger. Here I have one onion, one pepper and zucchini.
  • 2. Preheat olive oil in the pan, 50 g. When the oil warms up, send all the onion into the frying pan and fry for 5 minutes.
  • 3. The kitchen is almost immediately filled with the characteristic smell of olive oil, and, thanks to it, all the vitamins that the vegetables brought to us will get better and faster. Add the pepper to the onions, stir well and fry for another 3 minutes.
  • 4. And at the end, add zucchini. Fry for 5 minutes.
  • 5. While vegetables are being cooked, coarsely grate 100 g of mozzarella.
  • 6. Now the most interesting and creative process, the assembly. The rectangular and square molds fit best, ceramic and glass ones look good too because the dish can be served on the table straight in the mold.
  • 7. Lubricate the bottom of the mold with a thin layer of tomato sauce. Lay out the first layer of sheets of pasta. Do not pre-boil sheets. There are only two important rules: each layer must be tightly covered with sheets, for this you can break off the needed pieces to close all the gaps; all layers of sheets should be decomposed in different ways, this is to ensure that the lasagna does not fall apart, in other words, if the sheets lie horizontally in one layer, then lay them vertically.
  • 8. Again put tomato sauce from above on sheets, spread out the fried vegetables and sprinkle generously with a layer of cheese.
  • 9. On the top put a new layer of sheets and toppings. As sauces you can use tomato, bechamel, cream and so on, all for your taste. You can also take ricotta.
  • 10. The final layer should not be completely covered with cheese, so that in a ready dish you can see pieces of vegetables, sauce. I like sprinkling basil leaves on top, it greatly enhances the aroma of the dishes.
  • 11. Bake in the oven at 180 degrees for 40-50 minutes. During this time, all the layers will be well connected, the pasta sheets will become soft and will also be saturated with the taste of the ingredients.
  • 12. Leave finished lasagna for 10 minutes, so that the cheese grabs and fastens it. You can serve with squares cut from the mold, and you can eat with spoons from the mold. Once again – boldly add layers of minced meat, ricotta, spinach, chicken pieces and so on.
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