Vegetable lasagne

Per portion


50 mins




530 calories


  • 150g onions
  • 1 clove of garlic
  • 250g courgettes
  • 200g mushrooms
  • 150g carrots
  • 1 red pepper
  • 1 yellow pepper
  • 2 Tbsp olive oil
  • 1 Tbsp sugar
  • 1 tin (210ml) chunky tomatoes
  • salt, pepper
  • 2 tsp dried herbs de Provence
  • 30g butter
  • 30g flour
  • 150ml vegetable stock
  • 300ml milk
  • 125g grated cheese
  • Grated nutmeg
  • 9 lasagne sheets


Big thank you to Chantal and Marc for this recipe.


Peel and finely chop the onions and garlic.

Wash the vegetables and dice evenly.

Heat the oil in a pan. Add the garlic and onions, sprinkle with sugar and sauté. Add the vegetables and sauté for approx. 5 minutes. Deglaze with the chopped tomatoes, bring to the boil and season with salt and pepper.

Stir in the dried herbs.

For the béchamel sauce: heat the butter, sauté the flour and deglaze with the stock and milk. Cook for approx. 5 minutes. Remove from the heat and season with salt, pepper and nutmeg.

Alternate layers of béchamel sauce, lasagne sheets and vegetables in a greased casserole dish. Finish with lasagne sheets and vegetables.

Sprinkle with cheese.

Bake in a preheated oven (200°C fan oven) for approx. 35 minutes.

Serve the vegetable lasagne with a green salad.