A savoury meatless alternative to the Italian classic lasagne. For a vegan version, simply remove the bechamel sauce. Easy, healthy, perfect for your meal prep, great for freezing, and the oven does most of the work for us.

Vegetable lasagne recipe
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Category
Veggie Lunch
Cuisine
Worldwide
Author:
Stefie
Servings
6-8
Prep Time
15 minutes
Cook Time
30-40 minutes

Ingredients
-
1 aubergine, cut into thin slices
-
1 courgette, cut into thin slices
-
250g lasagne sheets
-
500ml tomato sauce
-
300ml béchamel sauce
-
150g grated mozzarella
-
50g parmesan
-
Olive oil for frying
-
Salt and pepper to taste
-
Fresh basil to garnish
Directions
Preparation of sauces: cook a béchamel sauce and a tomato sauce.
Preheat the oven to 180°C.
Cut the aubergines and courgettes into 5mm thick slices and fry in olive oil until golden brown
In a baking dish, alternate layers of lasagne sheets, baked vegetable slices, tomato sauce, béchamel sauce and grated cheese.
Cover the lasagne and bake for about 25-35 minutes until the top is golden brown.
Recipe Note
You can also layer carrots, celery or potatoes in the vegetable lasagne.

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