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    You are in: Home / Italian / Mediterranean Veggie Lasagna Recipe
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    Mediterranean Veggie Lasagna

    Mediterranean Veggie Lasagna. Photo by Malee_H

    1/1 Photo of Mediterranean Veggie Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Malriah's Note:

    Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Heat oil in a large pot over medium-high heat.
    3. 3
      Add red onion, green onion, garlic and celery.
    4. 4
      Saute until onion is translucent and celery starts to soften.
    5. 5
      Add other veggies, one by one, stirring before adding the next.
    6. 6
      Cover and cook 5 minutes, stirring once.
    7. 7
      Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
    8. 8
      Season with salt and pepper.
    9. 9
      Melt butter in large sauce pan over medium heat.
    10. 10
      Whisk in flour.
    11. 11
      Whisk 2 minutes.
    12. 12
      Gradually whisk in milk.
    13. 13
      Cook until mixture comes to a boil, whisking often.
    14. 14
      Remove from heat and season with salt and pepper.
    15. 15
      Spoon 1 cup of sauce over bottom of your lasagna pan.
    16. 16
      Arrange 5 lasagna noodles atop sauce, overlapping slightly.
    17. 17
      Spoon half of vegetables over noodles.
    18. 18
      Spoon 1 1/2 cups sauce over veggies.
    19. 19
      Sprinkle 1/3 of your cheese over sauce.
    20. 20
      Repeat each layer once.
    21. 21
      Top with the last 5 lasagna noodles.
    22. 22
      Spoon remaining sauce over noodles.
    23. 23
      Top with remaining cheese.
    24. 24
      This is where you would refrigerate for later use, just cover tightly.
    25. 25
      Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
    26. 26
      Remove from oven and allow to stand for at least 10-15 minutes before slicing.

    Ratings & Reviews:

    • on June 21, 2003


      I thought this dish was a lot of work for the end result, but I also think it is one of those dishes that taste better the second day. Although this didn't work out as well as I expected for my family I think it would be a perfect vegetarian dish to bring to a potluck.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2011


      Really good recipe. There were a lot of veggies to prep, so it took me a good couple of hours to get all the veggies and sauce ready. I made two lasagnas, ate one and froze the other. I also used the "oven ready" lasagna noodles and it turned out just fine. Good OAMC recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2006


      Awesome indeed! I agree with ellie that it was even better on the second day, but I thought it was great on the first day, too. Be sure to drain the thawed frozen spinach well. A great make-ahead casserole.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mediterranean Veggie Lasagna

    Serving Size: 1 (618 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 859.9
    Calories from Fat 406
    Total Fat 45.1 g
    Saturated Fat 15.5 g
    Cholesterol 59.0 mg
    Sodium 1409.2 mg
    Total Carbohydrate 97.6 g
    Dietary Fiber 17.2 g
    Sugars 6.6 g
    Protein 27.0 g

    The following items or measurements are not included:

    roasted red peppers

    asiago cheese

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