Quality Living Styles

Delicious Pasta Recipes, Vegan and Vegetarian

Vegetable Lasagna

Lasagna is a dish that is very filling and delicious. I often make it when I have company as it is large enough to feed a number of guests. Accompanied by a green salad and garlic bread it is a very satisfying meal.

There are many versions of lasagna from just spinach or a single vegetable to one with a number of fillings. The recipe below uses a selection of vegetables. I prefer to par boil the pasta even though the pack suggests to use it without boiling.

There are a few steps to lasagna making, the braising of the vegetables, making the spaghetti sauce, the cheese sauce and then putting it all together. It is acceptable to skip the cheese sauce, it just adds to the richness of the lasagna.

When boiling the noodles you can do it in 2 batches if you have a small pot. A teaspoon of oil in the water prevents noodles sticking to each other. When washing mushrooms, run it over running water to remove the debris, then take a paper towel and remove any blemishes and dirt. After this give it one quick rinse and chop.

I prefer to make my own spaghetti sauce. Firstly it is much cheaper and secondly, there is a lot of sugar used in the store bought sauce. I use a large can of crushed tomato and saute that to make spaghetti sauce. You will not use all of it for the recipe. Refrigerate the extra sauce for other use.

You may use the vegetables that I used or you may use whatever you have available & use this recipe as a guide. Let me know how it worked for you.

Vegetable Lasagna


  • 9 lasagna noodles
  • 3 cups washed & sliced mushrooms
  • 1 cup broccoli
  • 2 cups sliced zucchini
  • 1 cup sliced onion
  • 2 teaspoons ground nutmeg
  • 2 cups grated cheddar cheese
  • 1 cup mozzarella cheese
  • 2 cups chopped bell peppers
  • 3 tsp. crushed garlic
  • 4 tbsp. olive oil
  • 2 teaspoons salt


  • Wash vegetables & chop or slice
  • Boil a large pot of water in which lasagna noodles fit comfortably
  • When water comes to the boil, add salt, noodles, a teaspoon olive oil
  • Remove pasta while it is still al denté. Keep aside
  • Heat olive oil. Add all vegetables and stir fry on high heat for about 5 min.
  • Add garlic and salt. Keep aside
  • After the cheese sauce & spaghetti sauce are complete, begin layering the ingredients
  • Begin with a spoonful of spaghetti sauce at the bottom of a 13"x 9" baking pan
  • Add noodles, a layer of vegetables, cheddar cheese, spaghetti sauce & noodles again. Repeat the process
  • At the last round pour cheese sauce on top. It will seep to the layers. Then top with mozzarella cheese and a sprinkling of cheddar
  • Bake in a 400 degree oven for around 20-30 min. The top should be a golden brown and the edges will bubble.
  • When cool, slice and serve with a salad. Enjoy


cheese Sauce

  • ¼ cup all purpose flour
  • 2 cups milk
  • 1 cup grated cheddar cheese
  • salt to taste
  • 2 tblsp. butter


  • In microwaveable container heat milk. Add butter and melt in hot milk
  • Add flour & whisk into milk
  • Microwave a total of about 3 minutes
  • Whisk after every 30 sec. to remove any lumps, until milk thickens
  • Add salt & cheddar cheese & blend together. Keep aside


Spaghetti Sauce

  • 1 large can crushed tomato (28 oz.)
  • ¼ cup chopped onions
  • 1½ tsp. chili powder (optional)
  • 4 tsps. crushed garlic
  • 3 tblsp. olive oil
  • 1 tblsp. each crushed oregano, parsley& basil
  • a pinch of sugar


  • Heat oil and sauteé saute onion and garlic
  • Add can tomato & blend. Add salt & sugar
  • Sprinkle with seasonings


I have used this recipe several times with good results.

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