Lasagna Recipe No Meat

by Editorial Staff

The well-known Italian dish can be prepared not only with meat, but also with a vegetable layer, and it will be no less tasty.


  • 250 g ready-made lasagna dough sheets
  • 200 gr cheese
  • 1 onion
  • 2 tomatoes
  • 2 bell peppers
  • 1 eggplant
  • 1 squash
  • Greens
  • 2 tablespoon vegetable oil
  • Hops-surely, ground coriander
  • Ground black pepper – to taste
  • Salt to taste

Ingredients for Bechamel sauce:

  • 0.8 l milk
  • 100 g butter
  • 100 gr flour
  • Nutmeg
  • Ground black pepper – to taste
  • Salt to taste


  1. First, the eggplants need to be cut into cubes, salt and left for half an hour to leave the bitterness. Then rinse the eggplants thoroughly. Zucchini, bell peppers, and tomatoes are also diced. Finely chop the onion, chop the greens. We heat the vegetable oil and save the onion. Then add the zucchini, eggplant, and bell pepper and fry them for 7 minutes. Add the tomatoes and fry for another 3 minutes. In the end, add salt and pepper to taste, add spices and herbs.
  2. Now let’s prepare the Bechamel sauce. To do this, melt the butter over low heat, add flour to it, mix and fry a little. Then pour in the milk in a thin stream, mix well and bring to a boil. Stir constantly to prevent the formation of lumps, cook the sauce for about 5 minutes over low heat until the consistency of liquid sour cream. Season with salt and pepper and add nutmeg.
  3. Lightly grease the bottom of the baking dish with Béchamel sauce lay out the lasagna sheets (if the instructions say, boil them first). Put half of the vegetable filling on the sheets and grease with sauce. Put the sheets of lasagna back on, but the remaining filling on them, and grease with sauce. Put the sheets on top and grease with the remaining sauce.
  4. We bake lasagne with vegetables in the oven at 180 degrees for about 30-40 minutes until golden brown. Rub the cheese on a medium grater and sprinkle with lasagne with vegetables after 20 minutes. Let the finished lasagne with vegetables cool slightly, then cut into portions and serve.
  5. Bon appetite!

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