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  • Serves:6
  • Prep Time:30 mins
  • Cook Time:60 mins

Ridiculously Delicious Vegetarian Lasagne

+1 Black Beans

The name says it all – this Vegetarian Lasagne is ridiculously delicious. We’ve snuck some black beans into the layers of yummy vegies and then covered the whole thing in melted cheese. This is the kind of vegetable-charged dinner the kids will love!

Original recipe by PHOODIE | 1.11.15



  • 2 red capsicums
  • 2 zucchinis
  • 2 small eggplants
  • Olive oil
  • 1 small white onion
  • 2 cloves garlic
  • 2 large Portobello mushrooms
  • 800g can tomatoes
  • Salt, pepper
  • 40g butter
  • 40g flour
  • 1½ cups milk
  • Grated mozzarella and parmesan for topping
  • Fresh lasagne sheets – as many as desired (personal choice as to more or less pasta)


Chop the capsicums, zucchini and eggplants into 2cm cubes. Mix together with 1 tablespoon olive oil, season and place (on a baking paper lined tray). Cook in a preheated oven at 200°C for 20 minutes. Remove vegetables from oven and reduce heat to 180°C.

Meanwhile, cut onion into rings and sweat in a medium pan with crushed garlic, a little oil, salt and pepper. Add chopped mushrooms and stir. Once this has cooked for about 2 minutes – pour in tomato, stir thoroughly.

Once oven vegetables are cooked, toss them into onion mix.


To make the white sauce; melt the butter in a saucepan on a low heat. Stir in the flour, a little at a time, once you have made this ‘paste’ take it off the heat and gradually whisk in the milk. Once all whisked in put back on heat, continuously whisking, and allow to come to a slow boil. You will see it will thicken up. Once thickened, take off the heat and add grated cheese.

In a 22cm x 32cm lasagne dish, assemble the lasagne by spooning some of the vegetable mix on to the bottom of the dish, add a lasagne sheet on top, then add more vegies, then add another lasagne sheet. Repeat until dish is almost full. Make the second last layer a lasagne sheet and then your final layer all of the white sauce. Cover with grated cheese (as much or as little as you like.) Bake in a 180°C oven for about 40 mins.

Serve with rocket/green salad.


Like all lasagnes, this is best made the day before, stored in the fridge and reheated the next day to develop flavour.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.