Vegetable Lasagna

Another black day… I heard that the sister of someone I know died in a car accident. Another victim of traffic… Not a weekend goes by without a newspaper full of articles about car crashes and (young) people dying in accidents. Those things are always sad, but when it involves someone you know, the news naturally hits you even harder.

Tomorrow it’ll be exactly 2 years ago that a former class mate of me passed away. Hit by a car. I hadn’t seen him a lot the last years, and I regret that very often. It’s things like this that get you thinking, that make you realise that you have to live life to the fullest, and be thankful for everything you have.

On such a day, I was happy to have planned lasagna on the menu. Lasagna is such a comfort food, but when you buy it in the store, it’s always full of crap, and lacking in vegetables and real taste. I’d pick homemade over storebought every single day.

Chopping the vegetables calmed my mind a little, cooking is really like therapy for me. And while eating, with a glass of red wine in hand, I already felt a bit better.

Vegetable Lasagna

Ingredients (for 3 large portions)

  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 garlic clove, finely chopped
  • 1 medium carrot, sliced
  • 1 small bellpepper, diced (0,5cm x 0,5cm)
  • 1/2 medium zucchini, diced (0,5cm x 0,5cm)
  • 250g mushrooms, chopped
  • 1 can (400g) tomato cubes
  • herbs (according to your taste and what you have in the cupboard: dried oregano, dried rosemary, spaghetti herbs, paprika powder, …)
  • salt and pepper
  • 125g feta
  • about 9 lasagna sheets
  • 4 Tbsp grated cheese (e.g. emmenthal)



  • Preheat the oven to 200°C
  • Heat the oil in a large cooking pot. Once heated, sauté the onion and the garlic for about 3 minutes.
  • Add the carrot, the bell pepper, the zucchini and the mushrooms with intervals of 5 – 10 minutes
  • Pour in the tomato cubes and let the sauce simmer for 10 more minutes
  • Season to taste with the herbs, salt and pepper
  • Spread a layer of lasagna sheets into an oven dish (I used  27cmx18cm)
  • Pour in a thick layer of sauce (about 1,5-2 cm)
  • Crumble half of the feta onto the sauce
  • Spread another layer of lasagna sheets onto the sauce
  • Pour in another thick layer of sauce
  • Crumble the rest of the feta on top
  • Lay out  a last layer of lasagna sheets and a shallow layer of sauce
  • Finish with the grated cheese
  • Place the lasagna into the oven, and cook for 20 minutes


  1. Sara

    januari 19, 2013 at 19:10

    Thanks for this great recipe! I tried it today and it was yummy! 🙂

    1. admin

      januari 19, 2013 at 19:19

      Glad to hear you enjoyed it! Always nice to get some feedback 😉

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