Vegetable Lasagna

This lasagna is perfect to cook up on the weekend! it’s full of flavor, layered with robust tomato sauce and creamy white sauce, it’s also packed full of healthy vegetables. Me and Chris are trying to make one night a week meat and fish free which I’m enjoying, it really gets you trying new dishes and changing up old ones. My parents are vegetarian and I was growing up and I think now that I eat meat I tend to make it the main ingredient in most dishes which I would like to change as I used to be more creative with vegetarian food.

I think veggies are even better in this dish than beef, because you get so much flavour and it’s isn’t overly heavy like meat lasagna can be! I chose egg-plant, mushroom, courgettes, pepper and onions for my red sauce and in the white sauce I used garlic, broccoli and spinach. All of those vegetables unlike beef are low in calories, fat and cholesterol free, they are also full of vitamins, they help prevent heart disease and they all have major cancer fighting benefits!

The white sauce is rich, creamy and the broccoli and spinach are amazing in it, I was tempted to just eat it straight from the pan. You could also use either sauce recipe over spaghetti if you wanted to try them separately.

For the red I cubed the vegetables, that way they don’t go mushy and are easier to eat than big slices of vegetables. My cousin is a very picky eater, she always takes the onions and peppers out of her food, but she ate every bit which was a triumph.

Although it isn’t the prettiest looking dish it is the best lasagna I have had so do give it a go, It comes out bubbling and the smell is gorgeous!  I made 2 medium-sized lasagna’s with this recipe but it will make one large one it just depends on the size of dish that you have. This is a great one to make on a sunday because although it takes a bit of time you will have plenty for during the week or you can freeze some for a quick dinner one night.


  • 1 courgette cubed
  • 1 small egg-plant cubed
  • 10 white mushrooms peeled and cubed
  • 1 medium onion chopped
  • 1 red pepper cubed
  • 1 head of broccoli
  • 1 bunch of spinach
  • 2 teaspoons of crushed garlic
  • 2 cups of white sauce
  • 1 jar of homemade or store-bought spaghetti sauce
  • 1 pack of gluten-free lasagna sheets
  • 1 cup of shredded daiya mozzarella shreds
  • olive oil
  • salt and pepper

White Sauce Ingredients:

  • 2 Cups of Unsweetened Almond Milk
  • 4 tablespoons of Earth Balance Buttery Sticks
  • 2 tablespoon of white rice flour
  • 2 tablespoon of cornstarch mix
  • 2 1/2 teaspoon of crushed garlic
  • pepper


Pre heat the oven to 350° and bring a large pot of water to the boil, while you are waiting for that, cube all of your Veggies except the broccoli and spinach. Add your sheets of lasagna to the boiling water and cook for 15 minutes. Fry all of the cubed veggies over a medium heat with some olive oil for about 8 minutes or until tender, you may need to use two pans. In a separate smaller pan boil the broccoli head and cook for about 3 minutes, in a microwave safe bowl cook the spinach in a little water for 1 – 2 minutes.

In a small sauce pan add 1 1/2 cups of almond milk and bring to a simmer, with the remaining 1/2 cup mix together with the cornstarch until fully combined. Add the rice flour, garlic and butter and stir untill smooth then add in the cornstarch mixture and bring to the boil. When thickened sprinkle in some pepper. Drain and chop the spinach and broccoli then add to the white sauce, give it all a good stir and remove from the heat.

Drain the pasta and lay out flat, add the sauce to the fried veggies and mix untill fully covered. save a little to put on the base of the pasta dish about 1/4 cup.

Add the saved tomato sauce to the bottom of your dish and spread out cover with a layer of lasagna sheets, you may need to slice some to get them to fit, then add a layer off the tomato vegetable sauce and then a layer of the white sauce and then a thin layer of the mozza shreds and repeat until finished. Place in the oven and bake for approx 45 minutes or until bubbling and hot.

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