Vegetarian lasagna

60 min
4 People
60 min
INGREDIENTS for 4 people

10 sheets Barilla Lasagna

2 eggplants

1 carrot

3.5 oz green peas

Half onion

extra virgin olive oil


Béchamel sauce

1+1/2 fl oz milk

5 oz butter

5 oz flour

A pinch of salt, nutmeg

2.5 oz Parmigiano Reggiano cheese


Chop the onion, wash and dice the zucchini and carrots.

In a pan, first sauté the onion, then add the other vegetables.

Put aside.

In the meanwhile, prepare the Béchamel sauce: mix flour and butter, bring the milk to boil and add it to the dry mixture; bring to boil again making sure not to create lumps. Season with salt and nutmeg.


To assemble the Lasagna, take a square baking pan and coat the bottom with a layer of Béchamel. Put 2 Lasagna sheets on top, then the vegetables and the Parmigiano Reggiano cheese.

Repeat for 4 layers, then bake at 180°C/356°F for 20 minutes.

Winter Stuffed Vegetarian
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