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vegetable-lasagnaThis vegetable Lasagna will keep you coming for more. The different combination of veggies, tomato sauce, ricotta cheese and Bechamel sauce makes it a perfect dish!
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Veggie Lasagna
This lasagna can be made with store bought pasta or with freshly made one. If using fresh, there's no need to precook the pasta, just make sure the sheets are very thin using the tightest setting on the pasta machine.
Veggie Lasagna
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Prep Time 25 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 25 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook noodles according to package directions. If using fresh pasta lay flat on a floured surface.
  3. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and sauté for another minute or so. Add squash, eggplant and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
  4. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
  5. To make the Ricotta Mix- In a separate bowl, combine ricotta and parmesan cheese, salt, and pepper.
  6. To make the Béchamel Sauce- Combine first 4 ingredients in a small saucepan over medium-high heat; bring to a simmer. Remove from heat; cover and let stand 15 minutes. Strain milk mixture through a sieve over a bowl; discard solids.
  7. Wipe pan clean with paper towels. Melt butter in pan over medium heat. Add flour to pan; cook 1 minute, stirring constantly. Gradually add strained milk, stirring with a whisk until blended. Bring to a boil; cook 9 minutes or until thickened, stirring constantly. Remove from heat; stir in salt and pepper.
  8. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella. Add a few spoon of béchamel sauce over it. Save some to poor over each layer.
  9. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
  10. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and add the cherry tomatoes continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Recipe Notes

This lasagna can be made with store bought pasta or with freshly made one. If using fresh, there's no need to precook the pasta, just make sure the sheets are very thin using the tightest setting on the pasta machine.

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