Vegetable Lasagna With Cheese Sauce
A hearty vegetable lasagna layered with flavorful tomato and vegetable sauce, topped with cheese for a satisfying vegetarian meal perfect for family dinners.
Ingredients
- 1 tbsp olive oil ⓘ
- 1 onion
- 2 garlic cloves ⓘ
- 1 cup chopped zucchini ⓘ
- 1 small eggplant
- 2 cups sliced mushrooms
- 1 red pepper ⓘ
- 1 1/2 cups chopped tomatoes ⓘ
- 2 tsp dried mixed herbs ⓘ
- 1 tbsp tomato paste ⓘ
- 1/2 cup water ⓘ
- salt and pepper ⓘ
- 1 1/4 cups broccoli florets ⓘ
- 2 batches cheese sauce ⓘ
- 12 sheets oven-ready lasagna ⓘ
- 1/4 cup grated cheese ⓘ
Instructions
- Heat the oil in a skillet. Add the onion and garlic and sauté for about 1 minute.
- Add all the vegetables up to and including the red pepper and sauté, stirring occasionally, for about 5 minutes.
- Add the chopped tomatoes, mixed herbs, tomato paste, and water. Season and simmer for about 15 minutes.
- Add the broccoli and cook for 15 minutes or until all the vegetables are tender.
- Meanwhile, warm up the cheese sauce.
- To assemble, spoon a third of the vegetables over the bottom of a 9 x 6 x 3 inch ovenproof dish.
- Cover with 4 overlapping sheets of oven-ready lasagna.
- Add a third of the cheese sauce over the lasagna sheets.
- Repeat the layering twice, finishing with a layer of cheese sauce.
- Sprinkle the grated cheese on top of the final layer of cheese sauce.
- Transfer to the preheated oven and bake for 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding spinach or kale to the vegetable mixture. If you're short on time, pre-chopped frozen vegetables work well as substitutes. You can also use store-bought cheese sauce to speed up the process, or try making a quick Butter-Cheese Sauce if you prefer something homemade.
Serving Suggestions
This vegetable lasagna pairs beautifully with a fresh side salad and crusty garlic bread. For a heartier meal, consider serving it with a slice of Mom's Award Winning Meat Loaf. A light red wine can enhance the flavors of the dish, making it a delightful dinner option.
Storage & Reheating
Leftover vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 2-3 minutes or bake in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Lasagna With Cheese Sauce contains roughly 874 calories, with 17g protein, 79g carbohydrates, and 57g fat. It is an excellent source of vitamin C (93% of the Daily Value), protein (35% of the Daily Value), and iron (34% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2668mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance and store it in the fridge before baking. Just cover it tightly with foil. When you're ready to bake, add an additional 10-15 minutes to the cooking time since it will be going into the oven cold.
What can I substitute for the cheese sauce?
If you prefer a lighter option, you can use a homemade ricotta mixture or a béchamel sauce. For a vegan alternative, consider using cashew cream or a store-bought dairy-free cheese sauce that complements vegetarian recipes.
How do I ensure the lasagna doesn't become watery?
To prevent a watery lasagna, make sure to drain excess moisture from the vegetables after cooking. Using oven-ready lasagna sheets also helps as they absorb some moisture during baking. Avoid overcooking the vegetables in the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).