Italian Cuisine

Veggie Lasagna

Veggie-filled sauce layered perfectly with lasagna sheets, processed cheese, and gooey mozzarella cheese. It’s perfect vegetarian comfort food, made easily in a single skillet.

Veggie Lasagna


Ingredients Quantity

Olive Oil for brushing

Butter 2 tbsp

Garlic (fine chopped) 2 cloves

Fresh Parsley fine chopped

Mozzarella Cheese grated 200gms

Bechamel Sauce 2 ½ cups

Lasagna Sheets 175 gms

Eggplants (sliced) 2

Zucchini (sliced) 2

Salt To taste

Pepper To taste

Fresh tomatoes (diced) 4

Parmesan Cheese(grated) 50gms

Kalamata Olives (optional) 1 tbsp


  1. Preheat the oven to 200 degrees. Brush a large ovenproof dish with olive oil. Brush a large grill pan or sauce pan with olive oil and heat until smoking.
  2. Add half the eggplant slices and cook over medium heat for 6-8 minutes or until golden brown. Remove the eggplants and drain on paper towels. Now add more eggplants and oil if necessary.
  3. Melt the butter in a skillet and add the garlic, zucchini, parsley, and cook over medium heat and constant stirring for 5 minutes. Remove from skillet and drain them on paper towels.
  4. Layer the eggplant, zucchini, mozzarella, tomatoes, and the lasagna in the dish, seasoning with salt and pepper as you go and finishing with a layer of lasagne.
  5. Pour over the béchamel sauce but make sure the pasta is covered.
  6. Sprinkle grated parmesan cheese and bake in the preheated oven for 40 minutes or until golden brown.
  7. For a twist you can sprinkle handfull of kalamata olives.
  8. Serve immediately.



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