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Lasagna Primavera

Lasagna Primavera

  • Serves 6 to 8
  • Prep time 20 minutes
  • Cook time 40 minutes

Nutrition facts

Per serving: calories 362; protein 17 g; fat 15 g; carbohydrates 42 g; fibre 6 g; iron 2 mg; calcium 346 mg; sodium 275 mg


  • 2 yellow zucchinis
  • 2 green zucchinis
  • 1 medium eggplant
  • 2 red peppers
  • 1 red onion
  • 10 mushrooms
  • 30 ml (2 tbsp) olive oil
  • Salt and pepper to taste
  • 9 lasagna sheets
  • 45 ml (3 tbsp) butter
  • 45 ml (3 tbsp) flour
  • 500 ml (2 cups) milk
  • 500 ml (2 cups) light mozzarella, shredded
  • 1 can (680 ml) tomato sauce


  1. Set the oven to broil.
  2. Slice the vegetables and place them on a baking sheet lined with parchment paper. Drizzle with oil and season with salt and pepper. Bake for 2 to 3 minutes on each side. Remove from the oven and set aside. Set the oven to 180°C (350°F).
  3. Cook the lasagna al dente in a pot of boiling, salted water. Drain.
  4. In another pot, melt the butter over medium heat. Sprinkle with flour. Cook for 1 to 2 minutes, stirring with a wooden spoon, without letting the flour brown. Whisk in the milk and bring to a boil. Whisk constantly and cook until the mixture thickens.
  5. Remove the pot from the heat and add 250 ml (1 cup) of cheese. Season with salt and pepper.
  6. Spread half of the tomato sauce over the bottom of a 33 cm x 23 cm (13 in x 9 in) baking dish. Place three lasagna sheets across the sauce and half of the vegetable slices on the lasagna sheets. Repeat with three more lasagna sheets and the rest of the vegetables. Top with the rest of the tomato sauce. Cover with the last three lasagna sheets and top with the cheese sauce. Sprinkle with the remaining cheese. Bake for 30 to 40 minutes.

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