Vegetarian lasagna

Today we offer a very tasty lasagna dish: a recipe that will surprise you as much for its simplicity as for its deliciousness. In fact, the result will leave you speechless! It's a vegetarian version, light, easy to prepare and economical: all you have to do is sweat a little leek, carrot and courgette, and finish it off with some fresh mozzarella.


45 minutes Total time
25 minutes Active time
Serves 3 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Remove the outer leaves of the leek and slice into rings. Peel the carrots and grate both them and the courgettes. Sweat in a frying pan, covered, with a little extra virgin olive oil and a pinch of salt. Start making the lasagna by smearing a little béchamelsauce on the bottom of an oven dish followed by a layer of lasagna sheets, a few tablespoons of the softened vegetables, some torn chunks of mozzarella, a few shavings of parmesan cheese and another two or three teaspoons of béchamel. Continue in the same way until all the layers are completed. Finish with some béchamel sauce and a sprinkling of parmesan. Bake for 20 minutes at 180°C plus 5 more minutes under the grill.

The recipe is delicious as it is, but feel free to incorporate your own favourite ingredients as you please: substitute another tasty melting cheese in place in the mozzarella, or add another vegetable of your choice, or abandon the vegetarian approach altogether and add some diced ham!
The colours of this vegetarian pasta dish are distinctly spring-like: so, make space on your dining table for health and colour this spring!

Step by step

**Click on the photos to access full step by step!