Vegetarian Lasagna

Lasagna o’clock

Yield 8 servings




  1. Chop onions very finely and set aside.
  2. Clean and cut the carrots in small cubes and set aside.
  3. Clean and cut the eggplants and zucchini in small cubes and set aside.
  4. In a big pan saute the onion and carrots with 2 tbsp. olive oil until the onion becomes translucent.
  5. Season with salt and pepper, remove from the heat and set aside.
  6. Add 2 more tbsp. olive oil, the zucchini and eggplants and saute for few more minutes, until the vegetables start getting tender.
  7. Remove from the heat and add them to the cooked carrots and onions.
  8. In a big bowl mix the tomato sauce, milk, 4 tbsp. olive oil, oregano, chopped basil, salt and pepper.
  9. To assemble the lasagna, place few tbsp. of the mix of sauce at the bottom of a 20 cm x 30 cm casserole.
  10. Place lasagna sheets on top. Add some more sauce and add a layer of the mix of vegetables.
  11. Top with mozzarella slices.
  12. Repeat this process until the last layer.
  13. At the end top with sauce and the parmesan.
  14. Cover the casserole with aluminum foil and bake in the preheated oven at 180 C for 40-50 minutes.
  15. Uncover the casserole and bake for 10 more minutes.
  16. Let it slightly cool before serving, so it will be easier to cut.

Recipe by Mandarina at