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Veg Lasagne

veggie lasagne recipe just flavour veg vegan vegetarian  veg lasagne just flavour recipe healthy natural Italian seasoning blend

Veg Lasagne

This recipe may seem advanced as there are a few ingredients required. However, you can make this in stages such as roasting the veggies in advance, making the tomato sauce and the white sauce. Then it’s as simple as assembling and cooking the lasagne. Otherwise from scratch, it’ll take around 1 hour 30 minutes to make.


Serves 6


  • 250g pumpkin, thinly sliced
  • 250g zucchini, thinly sliced
  • 250g eggplant, thinly sliced
  • 1 tbsp olive oil
  • 1 large red onion, diced
  • 4 garlic cloves, crushed
  • 1 x 400g can tomatoes
  • ½ cup semi-dried tomatoes, chopped
  • 1 tbsp JF Italian
  • 1 tbsp tomato paste
  • 250g ricotta
  • ¼ cup milk of your choice
  • ¼ cup grated mozzarella 
  • 5 pasta sheets (approx. 170g)
  • ¼ cup parmesan 


Preheat oven to 200°c. Place sliced pumpkin, zucchini and eggplant on a large, lined baking tray. Season with salt and pepper. Roast for 15 minutes. Reduce oven to 180°c.


Meanwhile, heat oil in a small saucepan. Sauté onion and garlic. Add can tomatoes, semi-dried tomatoes, Italian seasoning and tomato paste. Simmer for 10 minutes. Add salt and pepper if required. 


In a small bowl, mix together ricotta, milk and mozzarella. Set aside. 


Once everything is cooked, setup a station on the bench ready for assembly. Have the roast veg, tomato sauce, white sauce, pasta sheets and parmesan ready. Also line a square 21cm x 21cm dish with baking paper to help prevent sticking.


To assemble lasagne:

  1. Spoon a small amount of tomato sauce on the base (this will prevent the pasta from drying out)
  2. Layer with ⅓ of the pasta sheets (break up sheets where required)
  3. ½ the veg, pressing down firmly
  4. Spread ½ the tomato sauce
  5. Repeat steps 2 - 4
  6. Top with the remaining ⅓ of the pasta sheets
  7. Spread all the white sauce evenly on top (if preferred, spread sauce over 2 layers)
  8. Sprinkle with parmesan


Cover the lasagne with foil and bake at 180°c for 20 minutes. Remove foil and bake for a further 25 minutes or until golden. Allow to stand for 10 minutes before serving with your choice or sides. 

TIP: This recipe is best made the night before as the flavours mature over time. Also, cutting the lasagne cold is much easier than hot out of the oven, unless you can’t wait! You can also portion serves into containers and freeze or use as meal prep. Doubling this recipe to feed the entire tribe also works!

JF 😄

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