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Vegetarian Lasagna
Tomato sauce
1 Onion
2 Tbs. Oil
2 Tbs. Butter
2-3 cups Vegetables (sliced and diced)
2-3 Tbs. Tomato paste
1 can Peeled tomatoes, Chopped
cup Red wine
1 tsp. Cinnamon
1 tsp. Oregano
1Tbs. Garlic Minced
1 tsp. Sugar
salt to taste

Cheese Sauce
40 gr. Butter
4 cups of Milk
Cup plain flour
1-cup tasty cheese (grated)
cup Parmesan cheese (grated)
2 eggs
Bread crumbs

350 gr. Lasagna sheets


Tomato sauce
In a large pot add oil and butter, Melt. Add onions; cook over low heat until transparent. Add vegetables; cook on low heat approximately 10 minutes. Add wine, tomato paste, peeled tomatoes, cinnamon, garlic, oregano, sugar and salt to taste. Cook over medium heat until half the liquids have evaporated. Set aside.

Cheese Sauce
Add butter to pan, Melt. Remove from heat; add flour and nutmeg, mix to combine. Return to heat for minute 1 minute, remove from heat. Add enough milk to make a paste. Return to heat; add remaining milk, stirring constantly. Once starting to bubble remove from heat. Add cheeses; return to heat stirring until the cheeses have melted. Remove from heat, cool slightly, mix through 2 beaten eggs.

In a deep ovenproof dish, sprinkle the bottom with bread crumbs, add a thin layer of tomato sauce, add a layer of lasagna sheets not overlapping, add a thin layer of cheese sauce, add a layer of lasagna sheets, continue to the last layer of lasagna sheets. Layer the top of the lasagna sheets with remaining cheese sauce. Sprinkle with tasty cheese, cove with foil, cook on 200 c for 1 hour. Remove foil, cook for further 1 hour or until golden brown, (when the foil has been removed if it looks dry add a small amount of water).
Serve with Salad and crusty bread.
Serves 6 - 8

Preparation Time: 2.25hrs Serves: 6-8
Recipe Origin: United States
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