veggie lasagne

Recipe type: main dish
Prep time: 30 mins
Total time: 2 hours

This recipe is developed by Cris Pisani from ‘Chief Chef Shanghai’.


1 medium zucchini

2 medium carrots

half a red onion

250 gr mushrooms

250 gr broccoli (florets)

200 gr cherry tomatoes

200 gr grated parmesan

250 gr lasagna sheets

4 tbsp extra-virgin olive oil

2 sprigs thyme

salt and pepper

for the béchamel sauce:

1 liter whole milk, room


100 gr butter

100 gr all-purpose flour

1 pinch grated nutmeg

1 pinch of salt


Preheat the oven to 360°F (180°C).

Make the filling: wash and peel the vegetables. Finely slice the onion and mushrooms and julienne the carrot and zucchini. Cut the small tomatoes in half.

In a large frying pan, over medium heat, add 4 tbsp oil, sauté the carrot for 2 minutes.

Then add the broccoli, ½ cup of warm water and cook, covered, for 3-4 minutes.

Add onion, zucchini and mushrooms. Continue cooking for about 10 minutes, stirring occasionally.

Add salt and pepper to taste, turn off the heat and add tomatoes and thyme.

Make the béchamel sauce: in a heavy bottomed sauce pan, melt butter and add flour over low heat. Stir rapidly and cook it for 2 minutes. Slowly add  ¼ of the milk, while stirring constantly, until the sauce thickens. Slowly add the remaining milk.

Season with salt and continue stirring until the right consistency. If any lumps form, beat them out rapidly with a whisk. Add the nutmeg and remove from heat.

In a 30×20 ovenproof dish, spread a couple of spoons of béchamel sauce, place a layer of uncooked lasagne, one third of the vegetables, a few tablespoons béchamel and sprinkle with parmesan cheese.

Make 2 more layers the same way.Cook in the preheatedoven for 30/40 minutes. Serve hot.

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