Vegetarian Lasagna

Are you looking for a delicious vegetarian lasagna? This lasagna is cheesy, loaded with vegetables, and a tasty tomato sauce.


  • 125 g dried lasagna pasta sheets
  • 800g butternut pumpkin, peeled, and cut into tiny squares
  • 5 tablespoons virgin olive oil
  • 1 medium zucchini, sliced
  • 1 medium eggplant, chopped
  • 1 medium brown onion, chopped
  • 4 garlic cloves, crushed
  • 1 medium capsicum, chopped
  • 400g canned tomatoes, diced
  • 200g mushrooms, sliced
  • 20ml sunflower oil
  • 400ml milk
  • 3 tablespoons plain flour
  • 400g grated cheese of your choice
  • Pepper
  • Himalayan salt
  • Homemade Seasoning


Step 1

Soak vegetables in baking soda solution for 10 minutes then rinse.

Step 2

Preheat a fan-forced oven to 180°C. Line a baking tray with baking paper and arrange the pumpkin on a tray. Drizzle lightly with extra virgin olive oil and bake for 20 minutes or until tender.

Step 3

Heat olive oil in a frying pan over medium heat. Add zucchini, eggplant, onion, garlic, capsicum, and mushrooms. Season with salt, homemade seasoning, and pepper. Cook, stirring, for 15 minutes.

Step 4

Add in diced tomato and bring to a boil, then reduce heat to low. Simmer until the sauce has thickened.

Step 5

Heat sunflower oil in a saucepan over medium heat, then add flour. Cook, stirring with a wooden spoon, for 1 minute. Remove from heat. Add milk, stirring to prevent lumps from forming, then return the pan to heat. Cook, stirring until the sauce boils and thickens. Remove pan from heat. Add 300g grated cheese and stir until cheese melts. Set pan aside.

Step 6

Lightly grease a 30cm x 30cm square baking dish. Spoon half the vegetable mixture into the dish, then add half the roasted pumpkin over the vegetable mixture. Add a few spoons of cheese sauce, then place half the lasagna sheets over it. Repeat layers. Spoon the remaining cheese sauce over top and sprinkle with remaining grated cheese.

Step 7

Preheat a fan-forced oven to 180°C and bake lasagna for 50 minutes or until golden.

Stand for 10 minutes. Serve with fresh garden salad.


  • You can easily adjust the vegetables to suit the seasons.
  • You can make it gluten-free by using gluten free lasagna sheets.

Try this AMAZING vegetarian lasagna, and don’t forget to share it with your friends!

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.