Veggie Lasagna - Nathalie Gleitman
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Veggie Lasagna

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by Nathalie
Step by step recipe - 45 Min
May 6, 2016
Veggie Lasagna

Veggie Lasagna

Veggie Lasagna

Veggie Love

Since vegetables are the base of my nutrition, I always try to find new ways to create delicious and nourishing meals. This vegetable lasagne is a healthy twist on the classic lasagne full of veggies and flavour. The sauce I make is my classic pepper sauce, refined with some thyme.  For some, this lasagne might be enough as a dish others can eat it with some wild rice. If you eat it with wild rice, it soaks up the sauce which is super yummy. If you are not vegan you can also make some chicken breast with it, which is also a great option.

Veggie Lasagna

Serves 2
Cooks in 45 Minutes
Difficulty Easy


For the sauce:
4 bell pepper, red
Vegetable broth (yeast free)
pinch of dried thyme
1/2 potato
For the Lasagna:
5 zucchini
150 gr corn, frozen
1/2 bell pepper, cut into small pieces


Prepare the pepper sauce: Cut the peppers and potato into small pieces and sweat them on low temperature in a saucepan until you have a nice smell. Add vegetable broth until the peppers are covered in it. Cover the saucepan let the sauce cook on medium temperature until the peppers are soft which takes about 15-20 min depending on how small the pepper pieces are. The smaller the pieces the faster they softenMix the peppers in a blender and add water if you want a more fluid consistency. Add some dried thyme to the blender and mix everything. Preheat the oven to 180 degrees Celsius.

In the meantime, grate the zucchini lengthwise into very thin slices with a peeler. Take a casserole dish and brush some olive oil on it so the vegetable doesn’t stick to it. Lay out the bottom with zucchini slices. Pour some pepper sauce on top, add some corn, salt and pepper and cover it with zucchini again. Repeat until the casserole dish is full. Add some small pieces of bell pepper on top and bake in the oven for 20-25 min. Serve fresh from the oven.


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