Vegetable lasagne

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.6
  • Total Fat: 10.5 g
  • Cholesterol: 28.7 mg
  • Sodium: 298.5 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 10.3 g

View full nutritional breakdown of Vegetable lasagne calories by ingredient


All fresh vegetables used, switch in any sort you prefer. All fresh vegetables used, switch in any sort you prefer.
Number of Servings: 4


    Carrots, raw, 2 medium
    Celery, raw, 50 grams
    Butternut Squash, 100 grams
    Canned Tomatoes, 1 can
    Onions, raw, 1 large
    Zucchini, 1 cup, sliced
    Eggplant, 1 cup (1" cubes)
    Butter, unsalted, 1 tbsp
    *Flour, white, 0.1 cup
    *Whole Milk / Vitamin D, 1 cup
    Cheddar Cheese, 2 oz
    Parmesan Cheese, grated, 1 tbsp
    Lasagne Sheets, 60 gram(s)
    salt, pepper and mixed herbs
    Bay leaf


Fry the onion in oil, then add the vegetables. (longest cooking time first) once all the vegetables are added, place the tinned tomatoes into the pan and let the filling simmer for approx 20 minute until the vegetables are cook. Season and add the mixed herb or whatever spices you prefer.

Bechamel Sauce.

Make a rue with the butter and flour then add the milk, bay leaf, tyme, seasoning and herbs. Allow to cook on a very low heat untill sauce thickens, remove the tyme and bay leaf and add the chedder cheese.

Layer the vegetables with the pasta sheets and bechamel sauce.

Cook in the oven for 30-40 minutes, serve with parmesan.

Number of Servings: 4

Recipe submitted by SparkPeople user ANDCOCO.