Vegetarian lasagne

This vegetarian lasagne is packed with vegetables, herbs and cheese. Our new favourite lasagne! Creamy, delicious and perfectly balanced.

1 hours 30 minutes 4 people Main course
Vegetarian lasagne


(✓ Tip: click to check off)

  • 2 courgettes
  • 1 aubergine (eggplant)
  • olive oil
  • salt and pepper to taste
  • 500 grams of mushrooms
  • 1 teaspoon herbes de Provence
  • 1 onion
  • 3 large cloves of garlic
  • 400 ml passata
  • large handful of fresh basil
  • 500 ml béchamel sauce
  • 12 lasagne sheets
  • handful of grated cheddar
  • handful of grated mozzarella
Vegetarian lasagne ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • chopping board and chef's knife
  • saucepan
  • wooden spoon
  • mushroom brush or kitchen paper
  • mandolin or slicer
  • griddle pan
  • large plate
  • kitchen tongs
  • large frying pan
  • oven
  • large baking dish


1 hours 30 minutes 4 people Main course

View the original recipe via:

Preparation – 30 minutes

Peel and finely chop the onion and garlic cloves. Keep a few basil leaves aside and use the rest, including stems, for the sauce.

Heat a dash of olive oil in a saucepan and fry the onion and garlic for a few minutes. Pour in the passata and add the basil. Let it thicken gently over a low heat.

Make the béchamel sauce or use ready-made white sauce. Clean the mushrooms with a brush or kitchen paper and cut them into thick slices.

Wash the courgettes and aubergine and remove the ends. Slice them both, not too thick, but not too thin either. It is best to use a mandoline or slicer for this.

Vegetarian lasagne
Vegetarian lasagne

Finishing the vegetarian lasagne – 1 hour

Heat a griddle pan over a high heat and drizzle the vegetable slices with a fair amount of olive oil. Griddle the sliced vegetables until the grill pattern is visible. Transfer to a large plate and immediately season with salt and pepper. Repeat until all the slices are cooked.

Heat some olive oil in a large frying pan and fry the mushrooms in batches until they are nicely browned. If you cook these all at the same time, they will not brown nicely. Season with 1 teaspoon of herbes de Provence, pepper and salt.

Preheat the oven to 200 degrees celsius. Remove the basil stalks from the tomato sauce.

Start assembling the lasagne. First a layer of griddled courgette, then lasagne sheets, followed by a thin layer of béchamel sauce, then a little tomato sauce, next some of the griddled aubergine and finally a layer of mushrooms. Repeat until all ingredients have been used and finish with a layer of béchamel sauce and a little tomato sauce here and there.

Top the lasagne with grated cheddar and mozzarella and bake in the oven until nicely cooked and golden brown (around half an hour). The exact baking time depends on the oven.

Garnish with the reserved basil, enjoy!

Vegetarian lasagne: frequently asked questions

Can I omit the mushrooms?

You can omit the mushrooms, but they add flavour and structure so that you are less likely to miss the meat. Alternatively, try cutting them very finely, so that they are less noticeable but still contribute their flavour to the lasagne.

Can I omit the lasagne sheets?

You can use the griddled courgette and aubergine as the lasagne sheets for this dish, but the lasagne will be less filling.

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Spaghetti squash with chicken
Next recipe →
Beef tenderloin tips