Recipe – Farmhouse Vegetable Lasagne

Farmhouse Vegetable Lasagne

What’s great about it:

This hearty lasagne is perfect for those cool winter evenings. Filled with veggies, herbs and spices you won’t miss the meat in this dish. A great dish to feed the family or freeze individual portion sizes for easy leftovers.

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Serves 8 | Prep time 30 minutes | Cook time 60 minutes 

2 serves per portion 



2 tablespoons Extra Virgin Olive Oil

1 brown onion, diced

2 cloves garlic, minced

1 medium capsicum, diced

2 sticks celery, diced

2 medium carrots, diced

1 small eggplant, diced

1 medium zucchini, grated

1 cup mushrooms, diced

3 tablespoons tomato paste

440g can tomatoes, reduced salt

1 cup vegetable stock, reduced salt

1/3 cup red wine (optional)

½ bunch rosemary

1 tablespoon fresh parsley

2 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon dried sage

Pepper, to taste

White sauce

1 litre milk, reduced fat

Pinch nutmeg

4 tablespoons cornflour

375g lasagne sheets

1/4 cup cheese, reduced fat, grated


PREHEAT oven to 160OC.

HEAT oil in a large saucepan.

BROWN onions then add garlic and all other vegetables. cook for a few minutes stirring constantly.

ADD tomato paste, canned tomatoes, vegetable stock, wine and herbs.

BRING to the boil and simmer for about 3/4 hour.  Do not reduce the sauce too much as any excess will be absorbed in the pasta/lasagne sheets.

HEAT milk and nutmeg in saucepan, add cornflour and stir until it thickens.

LAYER tomato sauce, a lasagne sheet and white sauce in the baking dish. Repeat.

SPRINKLE with cheese and bake for approximately 3/4 – 1 hour.

SERVE  with a green garden salad.

Recipe courtesy of Anne Fomiatti, Texas Branch

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