Veg Lasagna

DI Chiara Maci | 5 Oct 2017


A Sunday afternoon back from Sicily, waiting for Bianca and with the priority of preparing a lasagna for our dinner.

Not the usual one with ragu, but with the last summer vegetables.

I would have eaten the entire tray.


Ingredients for 4 people:

500g of ready sheets for lasagne

300g of cow milk mozzarella

2 peppers

300g of peas

5 small light green zucchini

3 carrots

1 big onion



For the white sauce

1 litre of whole milk

100g of butter

50g of flour






– Wash the vegetables and cut them in the following way:

Remove the seeds and white ribs from inside the peppers and cut them into thin stripes

Peel the carrots and cut them and the zucchini into rounds

– Chop the onion and brown it in a pan with a little oil.

– In the meantime preheat oven to 180c.

– Add the carrots and the zucchini first, then the shelled peas, adjust salt and cook. Turn the fire off and add abundant basil.

– Meanwhile, prepare the white sauce. Melt the butter in a small pot, incorporate the sifted flour and gradually pour in the milk. Flavour with abundant nutmeg (as you like) and a pinch of salt.

Go on stirring until thick.

– When the vegetables are cooked you can compose the vegetarian lasagna.

– Take a casserole dish or a baking tray with high edges and spread a first layer of white sauce so that the pasta won’t stick to the bottom, then lasagna sheets, pan sauteed vegetables, a sprinkle of parmigiano, mozzarella cut into small cubes, the white sauce and cover it all with a second layer of lasagna.

– Go on this way until the tray is full.

– Finally, conclude with the last sprinkle of parmigiano and cook in oven at 180c for about 15/20 minutes.

– Serve hot.

Photo By Chiara Maci
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