Vegetable Lasagne Recipe

Traditionally, lasagne is made layering ragù, a rich tomato-based meat sauce, fresh pasta, and creamy Béchamel sauce. This vegetable lasagne recipe substitutes the traditional meat for tons of veggies. Make sure to cook the vegetables slowly and thoroughly – they’ll become nicely caramelized and very flavourful. Together with the creamy Béchamel and cheese, the result is ultra satisfying.

Lasagne, the Italian classic that we all know and love was invented during the Middle Ages – without tomatoes, of course, because those didn’t show up until centuries later. It’s believed that tomatoes found their way to Italy by the 1550s, in gardens, but not yet on tables. Long considered a “poor people’s food”, tomatoes didn’t become a national pride until the after WW II.

A rosé would pair wonderfully with this vegetable lasagne – it has a good acidity to cut through the richness of the dish, but with enough body to match the dish’s flavours. Try the Giuliana Vicini Rosato. Juicy red-fruit notes are the star of the show for this fresh, vibrant rosé. There are flavours of wild strawberry and red cherry, candied watermelon, blood orange, and hints wet stone, with a dry and refreshing finish, balanced acidity and subtle creaminess. 

Vegetable Lasagne Recipe

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Recipe by WineCollective Course: MainCuisine: Italian
Cook Mode

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Servings

4

servings
Prep time

40

minutes
Cooking time

40

minutes

Ingredients

  • For the lasagne
  • 1 tbsp extra virgin olive oil

  • 1 garlic clove, crushed under your knife

  • 4 tomatoes, diced

  • 1 red bell pepper, minced

  • 1 yellow bell pepper, minced

  • 1 eggplant, diced

  • 2 zucchini, diced

  • 1 handful fresh oregano, roughly chopped

  • 200 g Emmentaler, cubed

  • 60 g Parmigiano Reggiano (or Grana Padano)

  • For the Béchamel sauce
  • 1 l milk

  • 100 g all-purpose flour

  • 100 g butter

  • Extra needed
  • oven dish

Directions

  • Heat olive oil in a frying pan and add the garlic. After 2 minutes, add the tomato. Fry for another 2 minutes, then add the eggplant. After a couple of minutes more, add the bell pepper and the zucchini. Season with salt.
  • Remove the garlic, then turn down the heat and let the vegetables cook for 15 minutes. Try not to add water, but add a few spoons if the vegetables start to stick. Add fresh oregano towards the end.
  • In the meantime, prepare the béchamel sauce. Melt the butter in a non-stick saucepan and stir in the flour. Toast for a couple of minutes, add salt and pepper to taste. Add the milk while stirring and slowly bring to a boil. Keep stirring until you have a medium-thick sauce.
  • Start assembling. Add a spoon of béchamel to the bottom of an oven dish and spread it out. On top, a layer of pasta sheets, vegetables and cheese cubes, then another spoon of béchamel, followed by another layer of pasta, vegetables, cheese and béchamel. Repeat until you’ve used all ingredients. Finish with a layer of béchamel and sprinkle Parmigiano Reggiano on top.
  • Cook in a preheated oven at 180 ºC (350 ºF) for 25-30 minutes. Slide under the broiler for the last 2-3 minutes to brown the cheese. 

Wine Pairings

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Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite wines from the region. The eggplant parmigiana is the next recipe on our list, what about you?

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