Classic Homemade Vegetable Lasagna
Incredibly tasty and aromatic, for both adults and children. Classic homemade vegetable lasagna is very easy to make. You can change the filling ingredients as you like. This dish can be served on its own or paired with meat.
Updated : 13 June, 2026
Easy
About 45 min.
Ingredients
to taste
Salt
Main
12
Lasagna sheets
250 grams
Hard cheese
100 grams
Onion
150 grams
Carrot
250 grams
Zucchini
250 grams
Eggplant
250 grams
Tomato
100 grams
Bell pepper
1
Garlic
5 tablespoon
Vegetable oil
0.5 dessertspoon
Sugar
1 tablespoon
Tomato paste
Sauce
500 milliliters
Milk
2 tablespoon
Wheat flour
50 grams
Butter
to taste
Nutmeg
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic homemade vegetable lasagna? Prepare all the necessary ingredients.
Step 2
Wash the vegetables under running water. Cut off the stems from the zucchini and eggplant, do the same with the bell pepper, and remove its seeds. For a brighter finished dish, peppers of different colors were used in this recipe. Peel the onion and garlic. Peel the carrot.
Step 3
Cut all the vegetables into small cubes. Try to keep the cubes as even in size as possible, so the filling in the finished lasagna looks more appetizing and attractive. Put the chopped eggplant into a bowl, sprinkle with salt, mix, and let it stand for about 10 minutes. After that, rinse it and place it in a colander to drain. This will remove the bitterness from the vegetable.
Step 4
Take a skillet and place it over the heat. Pour in the vegetable oil, let it heat up, and add the onion and carrot. Stirring constantly, fry the vegetables until the onion turns golden.
Step 5
Next, add the bell pepper and eggplant to the skillet. Fry everything together for about 5 minutes over heat slightly above medium. Do not forget to stir the vegetables from time to time, otherwise they may burn.
Step 6
Next, add the zucchini, tomatoes, and tomato paste to the skillet. Season with salt and pepper to taste. Stir the vegetables, reduce the heat to medium, and simmer everything with the lid partially closed for about 5-10 minutes. If the tomatoes are out of season and almost tasteless, which often happens in winter and spring, add a pinch of sugar to the vegetable mixture. Remove the cooked vegetables from the heat.
Step 7
While the vegetables for the filling are cooling, make the Béchamel sauce. For this, melt the butter in a small saucepan, add the flour, and, whisking constantly, cook it for a few seconds over medium heat.
Step 8
Add the milk, a pinch of salt, ground pepper to taste, and a little nutmeg. Cook, stirring constantly, until the sauce thickens slightly. Remove it from the heat and let it cool a little.
Step 9
Now begin assembling the lasagna. Take a baking dish and grease the bottom with vegetable oil. Pour in a little Béchamel sauce and spread it evenly over the surface. Place lasagna sheets on top. Check the package instructions, because they may need to be boiled first.
Step 10
Spread the sheets with Béchamel sauce and add an even layer of the vegetable filling, about 1–1.5 cm, about 1/2 inch, thick.
Step 11
Sprinkle the vegetable filling with grated cheese.
Step 12
Repeat all the layers until the ingredients are used up.
Step 13
The last layer should be lasagna sheets. Cover them with sauce and generously sprinkle with cheese. Cover the dish with a lid or foil and place it into an oven preheated to 180–200°C, 350–400°F, for 30–40 minutes. The time is approximate, so adjust to your oven.
Step 14
Then remove the lid or foil and leave the lasagna for another 5–10 minutes so the cheese can brown and the dish takes on an appetizing appearance. Let the finished lasagna rest for a few minutes at room temperature and sprinkle it with chopped parsley. You can use any herbs you like.
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