Vegetable Lasagna


  • 1 box of dried lasagna pasta  (1kg)
  • 7 eggplants
  • 7 capsicum
  • 5 zucchini
  • 3 onions

Ingredients (For the tomato sauce)

  • 6 medium onion, chopped very fine
  • 1 capsicum, chopped very fine (optional)
  • 6 – 10 cloves garlic (optional)
  • 3 kg very ripe tomatoes, alternatively an equivalent amount of canned peeled tomatoes
  • 1 tsp oregano or basil
  • 1/2 tsp black pepper
  • 1 tsp sugar (optional)
  • 2 tsp salt
  • 50 ml cider vinegar

Ingredients (For the Béchamel sauce)

  • 100g whole wheat flour
  • 1 litre of soy milk
  • salt
  • pepper
  • nutmeg


Slice the vegetables length wise and cook on both sides until brown or grill in an oven. Layer in a large baking pan first the tomato sauce, then pasta, then vegetables. Keep repeating this. Finish the last layer with only béchamel sauce topped with pasta and a little tomato. Bake for 40 minutes at about 250C.

For the tomato sauce

Fry the onion, capsicum and garlic until soft and beginning to brown in a pot big enough to hold all the tomatoes. Mince or process the tomatoes so that they are completely juicy and the skins are finely chopped. Stir in the tomato paste. Add this to the frying mixture then add the dry ingredients and bring to boil. Add the vinegar and allow to simmer for about 25 minutes.

For the Béchamel sauce

Heat a large saucepan over low heat, and roast the flour with a whisk. Gradually add the soy milk and then the seasonings and continue stirring until the mixture just boils.