Colourful Vegetarian Lasagne

    1 hour 30 minutes

    All the different brightly coloured vegetables make this a very pretty dish. Served with garlic bread, this makes an excellent meal for guests.

    25 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 3 onions, chopped
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 1 yellow capsicum, chopped
    • 2 sliced zucchini
    • 8 chopped tomatoes
    • 3 tablespoons tomato paste
    • 4 cloves garlic, minced
    • 2 tablespoons dried oregano
    • 2 tablespoons dried basil
    • 1 tablespoon dried thyme
    • salt and pepper to taste
    • 2 tablespoons butter
    • 1 1/2 tablespoons plain flour
    • 3 cups (750ml) milk
    • 1 cup grated Cheddar cheese
    • 1/8 teaspoon freshly ground nutmeg
    • salt and pepper to taste
    • 12 sheets lasagne

    Preparation:40min  ›  Cook:50min  ›  Ready in:1hour30min 

    1. Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic, oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky).
    2. Preheat the oven to 95 degrees C. Grease a 20x30cm baking dish.
    3. While the sauce cooks melt 2 tablespoons butter in a saucepan. Add the flour into the butter and stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagne. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt and pepper.
    4. Soak the lasagne in water for 30 seconds.
    5. Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagne sheet and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper and the reserved cheese.
    6. Bake the lasagne 40 to 50 minutes, until the top of the lasagne is golden brown.

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    Reviews in English (19)


    This is the best vegetarian lasagna recipe I've tried. It takes a while to prepare but it's worth the trouble. I added carrots and mushrooms. I also recommend using fresh herbs and a little more cheese.  -  12 Nov 2001  (Review from Allrecipes USA and Canada)


    Um, this is actually my recipe. (I've sinced married, hence the name change.) I just wanted to help the people who get a runny sauce. (I hate to think of people going to all this work and then not being able to enjoy the result!) Maybe you had very juicy tomatoes. I would, in that case, add even more tomato paste and simmer the sauce until it is a little on the thick side, but still has some liquid. Hope that helps. Oh, sorry for giving myself 5 stars, but in truth, I really love this recipe and make it often for company.  -  19 Apr 2006  (Review from Allrecipes USA and Canada)


    I had been searching for quite some time for a recipe like the one I used to use in the 70s. I was in high school and actually threw dinner parties for my friends and my specialty was lasagna - made from a fab recipe I got, I think, off the box of lasagna noodles. After trying several different recipes from this site, this is the WINNER. If it is not the exact same recipe I used 'back then,' it is very close. Very flavorful, cheesy and gets rave reviews every time. None of the other lasagna recipes I tried (and I tried several in advance of a big dinner party I was having) came even close -they were either bland or runny or both. This is the most like a lasagna you would get if you went to a good Italian restaurant.  -  06 Apr 2007  (Review from Allrecipes USA and Canada)