Baked Vegetable Lasagna

Baked Vegetable Lasagna

Last updated on November 20th, 2022 at 11:19 am

Lasagna is a great meal that is fairly easy to make. And it’s a perfect way to put in a few extra servings of veggies. You know the saying: you eat with your eyes first. So, to make vegetable lasagna look appealing, we need to decorate it nicely by adding some of our favorite vegetables.

I have been making this Baked Vegetable Lasagna dish for several years and decided to add it to my blog because several people have asked me for the recipe. The first time I made this recipe, I liked it but did not love it. I felt the dish needed to taste better, so I added my Caribbean taste to it.

This lasagna is not a Caribbean dish. It is an Italian dish. The recipe is from an Italian Cookbook I have named “Italian – the essence of Mediterranean cuisine” by Carla Capalbo.

Before continuing, I have to say that the original recipe calls for egg pasta freshly made, onion, fresh or canned tomatoes, salt and ground black pepper, cultivated or wild mushrooms, butter, garlic, lemon, béchamel sauce, grated parmesan cheese and cheddar cheese.

Baked Vegetable Lasagna
Baked Vegetable Lasagna

I never made lasagna with egg pasta because I thought it was time-consuming. I never used can tomatoes because I thought they would not taste right and might be too watery. And I stopped adding cheddar cheese because I thought it made the lasagna a little bit salty. Regarding the other ingredients, I used them and added more.

Ingredients you will need for the Baked Vegetable Lasagna

  • 6 pieces no-boil lasagna noodles
  • 1 ½ tablespoons olive oil
  • 2 cloves garlic finely chopped
  • 1 medium onion finely chopped
  • 2 cups grapevine tomatoes
  • 1 tablespoon parsley finely chopped
  • ½ teaspoon oregano
  • ½ teaspoon thyme leaves only
  • 1 tablespoon butter
  • 2 cups portobella mushrooms combination of wild/cultivated mushroom are good also
  • 1 teaspoon lemon juice fresh lemon
  • 1 tablespoon herbes de provence
  • salt to taste
  • 4 ½ cups bechamel sauce
  • 16 oz mozzarella cheese
  • 2 cups parmesan cheese grated
  • pepper to taste
  • 1 dash crushed red pepper – optional

I find this recipe to be a great side dish to eat with baked chicken. It complements a baked chicken dish well because you have your carbohydrates and your vegetables in one plate. And better yet, both dishes can go in the oven at the same time. No extra work and no fuss.

The recipe below will list the instructions but with some alterations for the added ingredients. I have used regular lasagna noodles and No-Boil noodles. I find the No-Boil noodles to hold the mixture better. I also use Grapevine Tomatoes, not because I like them but because they are juicier and tastier in my opinion than other types of tomatoes. I hope you enjoy my alterations or twist on this recipe.

Don’t forget to check out my recipe for Béchamel Sauce.



Baked Vegetable Lasagna

Baked Vegetable Lasagna

Baked Vegetable Lasagna, another comfort food that requires love and a wonderful salad to enjoy it with.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course, Main Dishes, Side Dishes
Cuisine Mediterranean
Servings 8
Calories 327 kcal


  • 6 pieces no boil lasagna noodles
  • 1 ½ tablespoons olive oil
  • 2 cloves garlic finely chopped
  • 1 medium onion finely chopped
  • 2 cups grapevine tomatoes
  • 1 tablespoon parsley finely chopped
  • ½ teaspoon oregano
  • ½ teaspoon thyme leaves only
  • 1 tablespoon butter
  • 2 cups portobella mushrooms combination of wild/cultivated mushroom are good also
  • 1 teaspoon lemon juice fresh lemon
  • 1 tablespoon herbes de provence
  • salt to taste
  • 4 ½ cups bechamel sauce
  • 16 oz mozzarella cheese
  • 2 cups parmesan cheese grated
  • pepper to taste
  • 1 dash crushed red pepper – optional


  • Preheat the oven to 350ºF
  • In a non-stick frying pan, heat oil, add garlic and onions and let cook for about 2 minutes turning occasionally. Do not let the garlic burn. Add chopped tomatoes, parsley, oregano, thyme, crushed red pepper, salt and pepper to taste. Let mixture cook for about 6 to 8 minutes stirring occasionally. Set aside.
  • In another non-stick frying pan, add 1 tablespoon of butter and 1/2 tablespoon of oil and add mushrooms. Let mushrooms cook for about 2 – 3 minutes stirring often until they start turning darker in color. Add lemon juice, herbes de provence, salt and pepper to taste. Let mixture cook for about 3 – 4 minutes until the liquid has started to evaporate. Remove from heat and set aside.
  • Grease lasagna pan and set aside. Cut the mozzarella cheese in small cubes and set aside. Grate the parmesan cheese and set aside. Prepare bechamel sauce.
  • To assemble, have all the elements at hand: baking dish, fillings, pasta, cheeses and butter. Add enough béchamel sauce to cover bottom of dish. Add 3 noodles, mushrooms mixture, half of the mozzarella cheese and 1/2 cup of parmesan cheese, béchamel sauce to cover mixture. Add another layer of noodles, tomato mixture, the remaining mozzarella cheese and 1/2 cup parmesan cheese and cover with béchamel sauce. Cover with the remaining noodles, béchamel sauce and parmesan cheese. Dot with butter and bake covered for 40 minutes. Uncover and cook for another 15 minutes until top is golden brown. Remove from oven and allow to stand for 5 minutes before serving.


Serving: 1gramsCalories: 327kcalCarbohydrates: 7gProtein: 23gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 66mgSodium: 772mgPotassium: 268mgFiber: 1gSugar: 3gVitamin A: 1002IUVitamin C: 8mgCalcium: 604mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword lasagna, pasta dish, pasta recipe
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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