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Whole wheat vegetable lasagna

Whole wheat vegetable lasagna

Main dishes

Full-wheat lasagna: a vegetable-based sauce simmered with bay leaf and oregano for two hours, a full-cream béchamel sauce with pecorino and emmental layer…

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Recipe from Cadfaell, Schnobby, Klaus Eifert and 5 other contributors, adapted by Recette de cuisine · · updated on

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The vegetable sauce for these lasagna simmers for a long time: the carrots, cooked with the onions, soften the acidity of the tomatoes. The full-sheet pasta can be used without pre-cooking.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr 30 min
  • Total3 hr
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$14.04 $2.34 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

6 people

Vegetable sauce

  • $0.21
  • $0.39
  • $1.75
  • $0.88
  • $0.47
  • $0.15
  • $0.09
  • $0.38
  • $0.04

béchamel sauce

  • $0.92
  • $0.04
  • $0.44
  • $0.40

Editing

  • $1.14
  • $4.19
  • $2.55

Prices from US supermarkets for 10 of 16 ingredients; Belgian prices for the rest.

Directions

  1. Finely chop the onion and carrot, then the zucchini (or eggplant) and the mushrooms. ≈ 8 min
  2. Sauté the onion and carrot in a generous amount of olive oil with the bay leaf until the onion becomes translucent, or slightly golden.
  3. Add the remaining vegetables and sauté them briefly. ≈ 3 min
  4. Add the tomato paste and cook until it is lightly browned, then add the peeled tomatoes with their juice. ≈ 3 min
  5. Add the oregano and let it simmer for 1 hour 30 minutes to 2 hours over very low heat.
  6. For the béchamel sauce, melt the butter, add the flour and cook until it turns golden, then pour in the broth and cream, season with salt and pepper, and add the nutmeg. Bring to a simmer.
  7. Grate the pecorino and the emmental cheese. ≈ 8 min
  8. Season the basil, salt, and crushed garlic vegetable sauce. ≈ 2 min
  9. Preheat the oven to 180 °C.
  10. Grease a baking dish and alternate layers of béchamel sauce, lasagna, vegetable sauce, and cheese, finishing with the cheese. ≈ 3 min
  11. Cook for 20 to 30 minutes.

The bill

Whole wheat vegetable lasagna

  • 1 large onion$0.21
  • One large carrot$0.39
  • 1 medium-sized zucchini or 1 large eggplant$1.75
  • olive oil$0.88
  • 3 tablespoons of tomato paste$0.47
  • 1 teaspoon of oregano$0.15
  • 1 clove of garlic$0.09
  • a few fresh basil leaves$0.38
  • salt$0.04
  • 100 g of butter$0.92
  • 2 tablespoons of whole-wheat flour$0.04
  • 120 ml of vegetable stock$0.44
  • salt, pepper$0.40
  • 250 g of complete lasagna, ready to cook$1.14
  • 150 g of pecorino cheese$4.19
  • 150 g of Emmental cheese$2.55

Total$14.04

that's $2.34 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 large onion
  • One large carrot
  • 1 medium-sized zucchini or 1 large eggplant
  • 10 to 15 brown mushrooms
  • 2 bay leaves
  • olive oil
  • 3 tablespoons of tomato paste
  • 1 jar of peeled tomatoes
  • 1 teaspoon of oregano
  • 1 clove of garlic
  • a few fresh basil leaves
  • salt
  • 100 g of butter
  • 2 tablespoons of whole-wheat flour
  • 120 ml of vegetable stock
  • 120 ml of cream
  • salt, pepper
  • A pinch of ground nutmeg
  • 250 g of complete lasagna, ready to cook
  • 150 g of pecorino cheese
  • 150 g of Emmental cheese

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