Vegetarian Lasagna

40 mins


Vegetarian Lasagna Recipe
Club Noor

by Marta Yanci

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12 lasagna pasta sheets

300 gms tomato sauce

2 red onions

1 carrot

2 red bell peppers

200 gms mushroom

2 marrows

2 tbsp  flour

500 ml  milk

Salt and pepper

Oregano to taste

Grated mozzarella or parmesan

Noor Oil



I think lasagna is one of those dishes that, although it originates in Italy, it has become a favourite to many, Italian or not!

The traditional recipe calls for mincemeat; this is a healthier version, with plenty of vegetables! This is also a wonderful way to get the little ones to eat their vegetables! You can be creative and use any vegetable to suit your taste.

Steps Invovled:

Start by chopping all the vegetables finely. Heat a little Noor Oil in a big pan or a pot and add the vegetables, salt and pepper. Sauté for 10 minutes at medium heat, make sure to stir in between. Add the oregano and the tomato sauce and set aside.

To prepare a light béchamel or white sauce, heat up a small amount of Noor Oil in a pan. Add the flour and brown it slightly. On low heat; slowly incorporate the milk, whilst stirring to ensure that there are no lumps. Boil the milk until you obtain a creamy sauce. Season & set it aside.

Pre heat the oven to  200°C. While the oven is heating, assemble your lasagna. Brush the bottom of an oven-proof tray with some Noor Oil. Add a thin layer of tomato sauce (enough to cover the bottom of the tray). Now lay 4 sheets of pasta. Add a layer of vegetables, and cover with 4 more pasta sheets. Repeat this process and finish with a layer of pasta. Cover the pasta with the white sauce and sprinkle with grated cheese.

Bake the lasagna for 20 minutes.


The lasagna can be served with fresh green salad and some Italian bread.

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