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Delicious Vegetable Lasagne Recipe


  • 4 tablespoons oil
  • 500g onions, sliced
  • 500g tomatoes, peeled and sliced
  • 500g courgettes, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon dried marjoram
  • 150ml pint wine or stock
  • salt and pepper
  • 8 lasagne sheets
  • 50g butter
  • 50g flour
  • 600ml pint milk
  • 1 teaspoon dry mustard


1. Heat 3 tablespoons of the oil in a large saucepan, add the onions and cook for 7 minutes or until soft and golden. Add the tomatoes and courgettes (zucchini) and cook, stirring, for a few minutes. Stir in the garlic, marjoram, wine or stock and salt and pepper to taste. Cover and simmer for 25 minutes or until the vegetables are very soft.

2. Meanwhile, cook the lasagne in boiling salted water with the remaining oil for 12 minutes or until just tender. Drain, keeping the sheets separate.

3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually stir in the milk to make a smooth sauce, bring to the boil, stirring constantly, and cook for 2 minutes. Stir in the mustard and two-thirds of the cheese.

4. Cover the base of an ovenproof dish with about one-third of the vegetable mixture, cover with a layer of lasagne, pour on some of the sauce, cover with lasagne, repeat the layers twice more but finish with a layer of sauce. Sprinkle over the remaining cheese and bake in a moderately hot oven, 190°C for 20 to 25 minutes or until bubbling and golden brown on top.