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Best Homemade Vegetarian Lasagna Recipe from Scratch

Creamy homemade vegetarian lasagna made with fresh vegetables, white sauce, marinara, and melted cheese for a healthy comfort food dinner.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 5 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Sautéed Vegetables
  • 1 medium zucchini finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 yellow bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1 medium carrot finely chopped
  • 1 cup spinach chopped
  • 1/2 cup sweet corn
  • 1 tbsp olive oil
  • 1 tsp oregano
  • Salt to taste
  • 1/2 tsp black pepper
  • Small pinch of sugar
For the Marinara Sauce
  • 5 medium tomatoes pureed
  • 1 medium onion finely chopped
  • 1 tbsp garlic paste
  • 2 tbsp ketchup
  • 1 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • Salt to taste
  • 10 basil leaves roughly chopped
For the White Sauce (Béchamel)
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups milk
  • Salt to taste
  • Small pinch of grated nutmeg
For Homemade Lasagna Sheets
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • Water as needed
Cheese Layer
  • 2 cups mozzarella cheese grated
  • 1 cup processed cheese grated
  • 1/4 cup parmesan cheese optional

Method
 

Prepare the Vegetables
  1. Heat olive oil in a pan on low flame. Add zucchini, bell peppers, carrot, spinach, and sweet corn. Season with oregano, salt, black pepper, and a small pinch of sugar. Sauté lightly for 1-2 minutes until slightly softened but still crunchy. Set aside.
Make the Marinara Sauce
  1. Heat olive oil in a pan and sauté onions and garlic paste until aromatic. Add tomato puree, ketchup, oregano, black pepper, and salt. Cover and cook on medium heat for about 10 minutes until slightly thick. Add basil leaves at the end and mix well.
Prepare the White Sauce
  1. Melt butter in a pan on low heat. Add flour and whisk continuously for about 1 minute. Slowly pour in milk while whisking to avoid lumps. Cook until the sauce thickens slightly. Add salt and a pinch of grated nutmeg.
Make the Homemade Lasagna Sheets
  1. Combine flour and salt in a bowl. Add water gradually and knead into a semi-stiff dough. Rest for 15 minutes, knead again until smooth, then rest for another 30 minutes. Roll into very thin sheets and cut according to your baking dish size.
Assemble the Lasagna
  1. Grease the baking dish lightly with butter or oil. Spread a thin layer of marinara sauce at the bottom. Add lasagna sheets, marinara sauce, sautéed vegetables, white sauce, and cheese. Repeat the layers 3-4 times. Finish with extra cheese on top.
Bake the Lasagna
  1. Preheat oven to 180°C / 350°F. Bake for 35-40 minutes until the top is golden and bubbling. Let the lasagna rest for 5-10 minutes before slicing.

Notes

  • Roll the lasagna sheets as thin as possible for softer layers.
  • Slightly crunchy vegetables work best because they continue cooking while baking.
  • Letting the lasagna rest after baking helps create cleaner slices.
  • You can use store-bought lasagna sheets if short on time.
  • This recipe can also be cooked in a large cooker instead of an oven.