Homemade Vegetable Lasagna Recipe

A tasty vegetable lasagna made with a creamy white sauce and plenty of vegetables, finished with your favorite melting cheese. This flexible lasagna is relatively quick to prepare and perfect for using summer produce like zucchini.

This is a meat-free lasagna recipe (not vegan, since it uses a white sauce). It’s loaded with vegetables and makes a great main course for family dinners or potlucks. The finished lasagna keeps well in the refrigerator for 3–4 days and reheats nicely.

How to make vegetable lasagna from scratch

Sauteing the vegetables

There are two efficient ways to prepare the vegetable filling.

Option 1: Work in stages. Heat a large pot and sauté the onions first, then add celery. While those soften, chop the remaining vegetables and add them as you go. Start by sautéing everything for 10–15 minutes. This method saves time because you can prep ingredients while others are cooking and it gives celery, which takes longer, an early head start.

Option 2: Chop all vegetables first and add them to the pot at once. Sauté for about 10 minutes. This adds a few minutes to overall prep time but is convenient if you want to chop ahead and cook later.

If you prefer zucchini with a firmer texture, add it to the pan about 5 minutes after the other vegetables or follow Option 1.

Making the white sauce

Make a simple white (béchamel) sauce by melting butter in a small saucepan, whisking in flour, then gradually adding milk and half-and-half while stirring constantly. Bring to a boil, then reduce the heat and simmer until the sauce thickens. A whisk is the best tool to minimize lumps; a few tiny lumps are harmless. You should have enough sauce to spread on every layer of the lasagna.

Choosing the cheese

Use a cheese that melts well and that you enjoy. Sliced or shredded cheese both work. Havarti was used here, but mozzarella, gouda or cheddar are excellent alternatives. Avoid cheeses that don’t melt smoothly (for example, Parmesan on its own) or very strong blue cheeses that will overpower the dish.

What to serve with vegetable lasagna

This lasagna is hearty enough to be served on its own, but it pairs well with a simple tossed salad, steamed or pan-fried vegetables like broccoli or asparagus, crusty bread, or grilled chicken for those who want a meat side. Small appetizers or a light starter work well if you’re serving this as the main course.

Homemade Vegetable Lasagna

Summary: A vegetable-packed lasagna layered with a creamy white sauce and topped with melting cheese.

Ingredients

Base:

• 3 tablespoons olive oil

Vegetable filling (total about 3 lb / 1.4 kg):

• 3 bell peppers, diced (about 2–3 cups)
• 2 medium onions, minced (about 2 cups)
• 2 large celery stalks, finely diced (about 1 cup)
• 2 zucchinis, diced (about 6 cups)
• 3 tablespoons double concentrated tomato puree
• 1 can plum tomatoes (14 oz / 400 ml), crushed
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon dried basil
• 1 tablespoon dried oregano

White sauce:

• 1 ounce (about 2 tablespoons) butter
• 1/3 cup all-purpose flour
• 1.5 cups milk
• 1/2 cup half-and-half (optional; substitute with 2 cups milk if omitted)
• Pinch of salt and black pepper

Topping:

• Cheese of your choice (at least 4 ounces), sliced or shredded—Havarti, mozzarella, gouda or cheddar recommended

Other:

• 10 lasagna sheets (adjust quantity and type to your sheets and dish size)

Instructions

1. In a large pot (5-quart / 5 liters minimum), heat the olive oil. Add the chopped bell peppers, onions, celery and zucchini and sauté for about 10 minutes, stirring occasionally, until softened.
2. Preheat the oven to 400°F (200°C). If your lasagna sheets need pre-soaking, do this while the oven preheats.
3. Make the white sauce: melt the butter in a small saucepan, whisk in the flour, then slowly add milk and half-and-half while whisking. Bring to a boil, then reduce heat and simmer until thickened. Season with a pinch of salt and pepper, then remove from heat and set aside.
4. When the vegetables are tender, stir in the tomato puree, crushed plum tomatoes, salt, pepper, dried basil and oregano. Cook for an additional 5 minutes, then remove from heat.
5. In an ovenproof dish (about 9 x 7 inches / 23 x 18 cm, 3 inches deep, or a 9 x 13 inch dish with fewer layers), cover the bottom with lasagna sheets. Spread a layer of white sauce, then add one-third of the vegetable mixture. Repeat two more times: sheets, white sauce, vegetables. Finish with a layer of lasagna sheets and top with cheese.
6. Bake in the preheated oven for about 30 minutes, or until the sheets are soft, the vegetables are cooked through, and the cheese is golden brown.
7. Remove from the oven and let the lasagna rest for 10–15 minutes before slicing and serving. Enjoy.

Notes

1. Use about 3 pounds (1.4 kg) of mixed vegetables total for the filling.
2. Either salted or unsalted butter works—use real butter rather than substitutes for best flavor.
3. All-purpose flour (US) = plain flour (UK).
4. If you omit half-and-half, increase milk to 2 cups; add a little extra flour (about 1 teaspoon) if the sauce is too thin.
5. You can use sliced or shredded cheese. Increase to taste if you prefer a cheesier top.
6. Lasagna sheets vary: some require pre-soaking, others are “no-boil” or fresh. Adjust cooking time and sheet quantity according to the type you use.
7. This recipe yields 8 portions as an entrée or 5–6 servings as a main course.
8. To check doneness, pierce with a knife—if it passes through easily, the sheets are cooked.
9. The oven dish used for the photos measured 9 x 7 inches (23 x 18 cm) and was about 3 inches (7 cm) deep. A 9 x 13 inch dish can also be used with fewer layers.

Nutrition (per serving, estimate)

Calories: 312 kcal; Carbohydrates: 42 g; Protein: 9 g; Fat: 12 g; Saturated fat: 5 g; Cholesterol: 18 mg; Sodium: 362 mg; Potassium: 498 mg; Fiber: 4 g; Sugar: 8 g; Vitamin A: 1894 IU; Vitamin C: 58 mg; Calcium: 118 mg; Iron: 2 mg.

Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.

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