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Lisa's Lasagne

Rated as 3.88 out of 5 Stars

"A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests."
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1 h 30 m servings 764
Original recipe yields 4 servings


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  1. 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.)
  2. Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.
  3. 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.
  4. Soak the lasagna noodles in water for 30 seconds.
  5. 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.
  6. Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.

Nutrition Facts

Per Serving: 764 calories; 28.7 103.9 30.4 60 334 Full nutrition

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Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

I was rather disappointed by this. I thought that if I loved all the vegetables that went in it, that it would be ok... However, I had trouble with the cheese sauce. I think if I were to do it a...

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Least positive

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 m...

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...

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 - ...

great tasting lasagne...instead of 8 chopped tomatoes, i added a 28oz and 14oz can of diced worked out nicely, thanks lisa!

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...

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 h...

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.

I made your lasagne last night and my family found it delicious. It was also incredibly easy to make. Thank you!

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 lasa...