Veggie Lasagna


Whenever I make lasagna, we have it for about a week because baking dishes are usually too big. Mattina and Renée love this dish and it’s a great way for them to have their vegetables.


 Veggie Lasagna How To


  1. Preheat the oven to 350 degree F.
  2. Cook the lasgna sheets in boiling water. Drain and set aside.
  3. Melt the butter in a pan.
  4. Cook the flour in the melted butter.
  5. Add the milk and stir until lumps are gone and sauce has thickened.
  6. Season it with the nutmeg, ½ tsp salt and ¼ tsp pepper.
  7. Set aside the thickened sauce.
  8. Wipe the mushrooms and slice them.
  9. Wash the zucchini and eggplant. Slice them into circles.
  10. Heat the oil in another pan.
  11. Saute the eggplant, zucchini and mushrooms.
  12. Season with 1 tsp salt and ¼ tsp pepper.
  13. Assemble the lasagna: lasagna sheet, sauce, vegetables, cheese, lasagna sheet, sauce, vegetables, cheese
  14. For the top layer just have: lasagna sheet, sauce and cheese

Yummy option: Spread malunggay pesto on the top layer before ending with cheese.

Up the nutrition

For protein, add ground chicken to the veggie mix

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