Vegetable Lasagne

2 minute read


Vegetable Lasagne


Bechamel Sauce

  • 2 tablespoons unbleached all-purpose flour
  • 45g / 2 tablespoons of butter
  • 1 1/2 cups of milk
  • Salt, Pepper to taste

Lentil Sauce

  • 1 onion
  • 3 cloves of garlic
  • olive oil
  • 1 teaspoon dried oregano
  • 1 can chopped tomatoes
  • 1 tablespoon of tomato paste
  • 1 bag of Trader Joe’s black lentils


  • 3 zucchini chopped in half, then cut lengthwise into 4 or five flat pieces
  • 2 cups raw, uncut spinach leaves
  • 9 pieces lasagne sheet pasta
  • 1 cup grated parmesan cheese
  • 1 cup sliced cheddar


Zucchini Preparation

  1. Lay out cut zucchini on a baking tray.
  2. Place under grill for 8 minutes until some small parts are blackening.
  3. Flip zucchini pieces and grill for another 5 minutes for more minor blackness.
  4. Set aside for construction.

Bechamel Sauce

  1. Melt butter in a small saucepan over a medium heat.
  2. Mix flour into butter until an even paste forms.
  3. Keep heating for another two to three minutes. Do not let the past boil.
  4. Add warmed milk to paste. Mix well.
  5. Keep heating until milk just boils and mixture thickens.
  6. Remove from heat and set aside for construction.

Lentil Sauce

  1. Finely dice the onion and saute it in oil with finely diced garlic until it is fully cooked (onion should be clear, but not browned).
  2. Add can of tomatoes and tomato paste.
  3. Stir in oregano.
  4. Boil mixture until it’s fully warmed.
  5. Add black lentils. Lentils are already cooked, so only leave on heat until fully warmed.
  6. Set aside for construction.


  1. Use a 9 inch x 13 inch x 2 inch baking dish.
  2. Get 3/4 cup of lentil sauce and cover base of dish.
  3. Place three pieces of lasagne pasta across dish.
  4. Place four pieces of blackened zucchini across each piece of pasta.
  5. Sprinkle spinach leaves liberally across zucchini.
  6. Spread bechamel sauce across spinach leaves.
  7. Place two slices of cheddar on each piece of pasta.
  8. Repeat steps 2 through 7.
  9. Repeat steps 2, 3, and 4.
  10. Cover top layer with parmesan cheese.


  1. Cover dish with aluminium foil.
  2. Bake dish for about 35 minutes at 220C (425F) in a regular oven. Adjust time / temperature if you’re using a fan-forced one.
  3. Take foil off dish and melt / burn cheese under grill for 5 to 10 minutes.