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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté onion and garlic for 2 minutes.
Add carrot, zucchini, bell pepper, and mushrooms. Cook for 5-6 minutes until soft.
Add tomato sauce and herbs. Simmer for 10 minutes.
Stir in spinach at the end.
Melt butter and whisk in flour for 1 minute.
Slowly add milk while whisking to avoid lumps. Cook until thick.
Season with salt, pepper, and nutmeg.
In a dish, layer sauce, lasagne sheet, veggie mix, white sauce, and cheese. Repeat 3 times.
Finish with white sauce and lots of mozzarella and parmesan on top.
Bake at 180°C / 350°F for 30-35 minutes until bubbly and golden.
Let it rest for 10 minutes before cutting so it holds together.
Want to keep this recipe for later? We can email it to you!
Use no-boil lasagne sheets to save time.
Add more vegetables like eggplant or broccoli for variety.
Can I use regular lasagne sheets?
Yes, just boil them according to package instructions before layering.
Is the spinach necessary?
No, it's optional but adds a nice flavor and texture.
Can I make this lasagne ahead of time?
Yes, you can assemble it and refrigerate for up to a day before baking.
What can I use instead of mozzarella?
You can use any melting cheese like cheddar or gouda.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
