Vegetable Lasagna

Vegetable Lasagna

Pasta perfecto!


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Serves: 8 person(s) Change

Preparation Time: 25 mins
Cooking Time: 1 hr

Yield: 8 x (approx. 1-1/2 cup slices)

High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 Tbsp canola oil
  • 1 large onion, chopped
  • 2 medium zucchini, diced
  • 1 small eggplant, diced
  • 2 1/2 cup sliced mushrooms
  • 1 red bell pepper, cored and diced
  • 1 can (approx. 14 oz) Italian-style tomatoes, chopped
  • 5 oz tomato paste
  • 1 cup water
  • 1/4 cup flour
  • 3 cup soymilk
  • 1 pinch of salt
  • 1/2 cup grated soy cheese
  • 8 lasagna sheets
  • 1/2 cup grated soy cheese, extra for topping


Preheat oven to 350°F.

TOMATO SAUCE: Heat oil in a large saucepan. Sauté onion, zucchini, eggplant,mushrooms, and bell peppers until tender. Stir through tomatoes, tomato paste and water. Simmer for 15 minutes, stirring occasionally.

WHITE SAUCE: Place flour in a saucepan or bowl. Gradually add soymilk, stirring until smooth. Place over medium heat and stir (or microwave on HIGH 100% for 7 minutes, stirring after every minute) until mixture boils and thickens. Stir through salt and 1/2 cup soy cheese.

LASAGNA: To assemble, place a layer of lasagna sheets over the base of a lightly greased oven-proof dish. Spread with half of the tomato sauce mixture, then half of the white sauce mixture. Repeat lasagna sheet, tomato and white sauce layers ending with white sauce. Sprinkle with extra 1/2 cup soy cheese.

Bake in preheated oven for 40 minutes.