17 Ratings
  • 4 Rating Star 7
  • 5 Rating Star 6
  • 1 Rating Star 2
  • 3 Rating Star 2

A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests.

prep:
40 mins
cook:
50 mins
total:
1 hr 30 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)

  • Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.

  • While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.

  • Soak the lasagna noodles in water for 30 seconds.

  • Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.

  • Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.

Nutrition Facts

764.46 calories; 30.44 g protein; 103.9 g carbohydrates; 13.76 g dietary-fiber; 30.78 g sugars; 28.68 g fat; 13.53 g saturated-fat; 59.57 mg cholesterol; 4855.9 IU vitamin-a-iu; 11.94 mg niacin-equivalents; 1.01 mg vitamin-b6; 174.9 mg vitamin-c; 290.59 mcg folate; 635.05 mg calcium; 7.97 mg iron; 162.45 mg magnesium; 1954.94 mg potassium; 334.25 mg sodium; 0.41 mg thiamin; 258.09 calories-from-fat; 52 percent-of-calories-from-carbs; 32 percent-of-calories-from-fat; 15 percent-of-calories-from-protein; 15 percent-of-calories-from-sat-fat


Reviews (14)

Read All Reviews

Most helpful positive review

Janet
01/25/2004
This is the best vegetarian lasagna recipe I've tried. It takes a while to prepare but it's worth the trouble. I added carrots and mushrooms. I also recommend using fresh herbs and a little more cheese.
(34)

Most helpful critical review

Anonymous
11/30/2005
I was extremely disappointed and don't understand the good reviews--or how these people made it. I prepared it exactly to the recipe--which took two and half hours and it was not an edible meal. The sauce was way too thin. I'm heartbroken and still hungry!
(3)
17 Ratings
  • 4 Rating Star 7
  • 5 Rating Star 6
  • 1 Rating Star 2
  • 3 Rating Star 2
Janet
01/25/2004
This is the best vegetarian lasagna recipe I've tried. It takes a while to prepare but it's worth the trouble. I added carrots and mushrooms. I also recommend using fresh herbs and a little more cheese.
(34)
Anonymous
04/19/2006
Um this is actually my recipe. (I've sinced married hence the name change.) I just wanted to help the people who get a runny sauce. (I hate to think of people going to all this work and then not being able to enjoy the result!) Maybe you had very juicy tomatoes. I would in that case add even more tomato paste and simmer the sauce until it is a little on the thick side but still has some liquid. Hope that helps. Oh sorry for giving myself 5 stars but in truth I really love this recipe and make it often for company.
(23)
CYNDI!
04/06/2007
I had been searching for quite some time for a recipe like the one I used to use in the 70s. I was in high school and actually threw dinner parties for my friends and my specialty was lasagna - made from a fab recipe I got I think off the box of lasagna noodles. After trying several different recipes from this site this is the WINNER. If it is not the exact same recipe I used 'back then ' it is very close. Very flavorful cheesy and gets rave reviews every time. None of the other lasagna recipes I tried (and I tried several in advance of a big dinner party I was having) came even close -they were either bland or runny or both. This is the most like a lasagna you would get if you went to a good Italian restaurant.
(12)
AVSAVSAVS
12/18/2005
great tasting lasagne...instead of 8 chopped tomatoes i added a 28oz and 14oz can of diced tomatoes...it worked out nicely thanks lisa!
(11)
MYONGKEY
01/31/2004
This lasagne is a lot of work but it pays off in the end. It is super tasty and you create the ricotta cheese if you are wondering why it is not in the recipe. The flour and milk creates a rue and you add cheese and it curds.
(11)
SHEF1
03/08/2004
Instead of putting it in the oven that day I recommend putting it in the fridge and cooking it the next day. The result: my family of picky vegetarians said this was the tastiest lasagne they have ever eaten! The work definitely paid off.
(9)
Anonymous
10/26/2005
I made your lasagne last night and my family found it delicious. It was also incredibly easy to make. Thank you!
(8)
Amanda Lunberg
08/17/2007
Yummy yummy! This was my first attempt at lasagne and it turned out perfect. I'd add a bit more cheese to the cheese sauce but nothing more. Loved it.
(8)
Debutante
06/19/2006
Great recipe! I've made it twice and it was good both times. Initially I was confused about whether to use 'fresh' lasagne sheets 'regular old-fashioned' dried lasagne or 'no cook' dried lasagne. By adjusting the moisture content both the fresh and the no-cook were successful. However I'd be curious to know which type Lisa normally uses.
(7)