The best vegetable lasagna

80 min


6 persons




0 / 5 (0 votes)


The best ever vegetable lasagna


  • 2 onions (julienned)
  • ½ glass of dry white wine
  • 2 zucchini (diced)
  • 3 carrots (sliced)
  • 2 green peppers (sliced)
  • 500 g mushrooms (sliced)
  • 1 teaspoon fresh tarragon
  • 1 teaspoon ground cloves
  • 1 teaspoon basil
  • Salt and pepper
  • 70 g butter
  • 70 g flour
  • 1 liter whole milk
  • A pinch of nutmeg
  • Boiled lasagna noodles
  • 200 g grated Parmesan cheese
  • 100 g grated Gruyère cheese
  • A splash of Borges extra-virgin olive oil
Borges extra virgin olive oil

Extra Virgin Olive Oil

Borges Olive oil for Indian cooking

Olive Oil For Indian Cooking

Step by step

  1. Step 1

    Preheat the oven to 180 °C. Brown the onion in a deep pan in extra-virgin olive oil. Add the white wine and cook over high heat for a few minutes. 

  2. Step 2

    Add the zucchini, carrot and pepper, as well as the mushrooms, the spices and the salt, and cook over medium heat, stirring constantly, until the vegetables are al dente (pour off the liquid as they cook). 

  3. Step 3

    In another pan, prepare a bechamel: melt the butter, add the flour and cook them together to make a roux. Pour in the milk (ideally, warmed) little by little until a thick sauce forms. Add the nutmeg and stir. 

  4. Step 4

    In a greased baking pan, place a layer of boiled lasagna noodles (or use the precooked kind), a layer of vegetables, Parmesan cheese, and then bechamel. Repeat until the pan is full. Top the lasagna with a layer of Gruyère cheese and bake for about 40 minutes. 

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