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Vegetable Lasagna

To Cook Vegetable Lasagna

Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Pasta Recipe
Cuisine Filipino
Servings 5 servings


  • Recipe for tomato sauce see recipe below
  • Recipe for vegetables see recipe below
  • Recipe for white sauce see recipe below
  • 400 grams lasagna cook accoding to paccake directions
  • 1 cup Parmesan cheese
  • 1 cup quick-melt cheese

For tomato sauce

  • 1 bulb onion chopped
  • 1 pc carrot chopped
  • 1 pc celery stalks chopped
  • 1/ 4 cup olive oil 1 clove garlic
  • 1/ 4 tbsp basil dried
  • 1/ 4 tsp thyme dried
  • 1/ 4 tsp oregano dried
  • 2 cans tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp sugar to taste salt to taste pepper

For white sauce

  • 1/ 4 cups butter
  • 1/ 2 cups flour
  • 4 cups fresh milk
  • 1/ 4 tsp nutmeg
  • 1/ 2 tsp salt and pepper

For vegetables

  • 1 pound eggplant
  • 1 pound zucchini
  • 2 packs button mushrooms
  • 6 in spinach leaves
  • 1 bulb onion
  • to taste salt and pepper


  • Put onion, carrot, celery in a food processor until minced
  • In a medium saucepan, heat olive oil saute garlic for 2 minutes.
  • Add the chopped vegetables and herbs.
  • Cook over low heat for 5 minutes or until the vegetables are softened ant lightly colored
  • Add the tomatoes ant tomato paste, then add sugar, bring to a boil, then lower the heat and bring to a simmer.
  • In a medium saucepan, melt butter. Add the flour and cook for 2 minute.
  • Gradually add the milk, mixing continuously with a wire whisk.
  • Let mixture boll and thicken a little. Season with nutmeg, salt and pepper,

To cook the vegetables:

  • Heat olive oil or butter in a saucepan. Add about half of the zucchini slices.
  • Season with salt and pepper Cook for about 5 minutes until they are lightly colored on both sides.
  • Repeat with the remaining zucchini. Do the same for the eggplant.
  • For the button mushrooms and spinach. In a medium saute pan, heat butter.
  • Saute the onion until translucent for about 2 minutes. Add the mushrooms and spinach leaves.
  • Season with salt and pepper Cook until the vegetables are tender.
  • Add the tomatoes and tomato paste, Add the sugar.
  • Bring  to a boil, then lower the heat and bring to a gentle simmer.
  • Cook for about 45 minutes, uncovered and stir occasionally Season with salt and pepper

To assemble the lasagna:

  • Spread half of the tomato sauce in a baking dish. Add 3/4 to 1 cup of the white sauce.
  • Then add half of the vegetable mixture spreading it evenly. Add the four sheet of, lasagna noodles.
  • Repeat these layers, then top with the remaining tomato sauce and white sauce.
  • Sprinkle with parmesan cheese and quickmelt cheese.
  • Bake at 375 °F for 45 minutes until the pasta feels tender when pierced with a skewer.
  • Allow it to stand for 10 minutes before serving.