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Vegetarian Lasagne

As a little kid, I loooved lasagne. I thought of it as a piping hot stack of cheesy, gooey, tomatoey goodness. It was a rare occasion that mum let us eat it and if we did, it was always the frozen packet stuff with countless preservatives or at a restaurant, which was probably still that same frozen packet stuff. Either way, I loved it.

While my idea of the perfect lasagne has changed. I would still use that description when I talk about my new version of lasagne. Except I’d add the words “veggie packed”.

Let’s get a few things straight first. There is:

  • no meat
  • no pasta
  • no Béchamel sauce

But I swear to you, you will make the recipe a staple in your life. So here it is my version of lasagne a stack of cheesy, gooey, tomatoey, veggie packed goodness.

Makes: Enough for 5 work lunches and 1 dinner (just cut a piece and take in a tupperware container. Totally delicious to eat cold too.)
Prep time: 
15 minutes
Cooking time: 1 hour
Serve with: Your favourite leafy salad
LLL tip: This is great to make when you know you’re in for a busy week. On a Sunday, you will find me in the kitchen making this, a soup or banana bread.
It’s also a useful way to use up older veggies, that may not be so enticing in a salad.

Ingredients – tomato sauce
6 tomatoes – chopped in half
2-3 cloves of garlic – skin off, smash them with the side of a knife to flatten
1 capsicum – de-seed and chop into quarters
1 small onion – skin off, chop in quarters
A small handful of herbs (I have Rosemary, Oregano and Thyme growing in my garden so that’s what goes in. In summer I use Basil too)
1 tablespoon of oil of your choice
Freshly ground black pepper

Ingredients – filling
A handful of green beans – roughly chopped
5 or 6 squash – roughly chopped
1/2 broccoli head and all of the stalk – chop stalk into thin chunks (this could also be used to layer)
1 carrot – roughly chopped
1 cup of cheese of your choice – half cup for the layers and half for the top. I use Goat’s. You could use grated tasty. I have even tried substituting the cheese for a white bean puree, but more on that later.

Ingredients – ‘pasta’ sheets
1 eggplant – cut into thin slices, I usually cut diagonally
1 sweet potato – cut into thin slices


  1. Preheat oven to 180 degrees Celsius
  2. Heat a large pot on medium heat
  3. Throw the tomatoes, garlic, capsicum, onion, herbs, pepper and oil in a blender. Blend until everything is decently chopped. I like mine a little chunky for texture.
  4. Pour mixture into pot. Let it simmer.
  5. Begin to chop your veggies up and add to pot as you go.
  6. Once all your veggies are added, leave on heat for another 5 minutes. In the meantime grease your lasagne tin with some oil or butter. I use a standard roasting tray size. You could use a loaf tin, of course half your mixture.
  7. Now we start to assemble…
    Your bottom layer should be your ‘pasta’. Try to overlap the eggplant slightly so there aren’t gaps.
    Next layer, add a few ladles of your mixture.
    Then add some cheese. Not too much, but just enough to let its presence be known.
    Repeat process until your mix is all gone.
  8. Add remainder of cheese to top
  9. Cover with foil
  10. Place in oven for 30 minutes
  11. After 30 minutes, take foil off and return to oven for another 15 minutes

There you have it. Lou’s lasagne without meat, pasta and Béchamel sauce.

Did you try this recipe? Do you have a staple meal that you make on your day off, to get you through a busy week?  Share with the LLL community by leaving a comment below.


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