Vegetarian Lasagna Recipe by OzHarvest

Let’s get cooking! A little inspiration for a mid-week treat we have just the dish for you.

From OzHarvest's recipe collection - Vegetarian Lasagna.

Serves: 6

Preparation Time: 40 minutes

Cook Time: 60 minutes


Dough Ingredients

300g pasta flour

3 eggs


Tomato Sauce Ingredients

3 cloves garlic, crushed

1 onion, finely diced

1 carrot, peeled, finely diced

1 stalk celery, finely diced

¾ cup stock

400g tin peeled tomatoes

Béchamel Ingredients

40g flour

500ml milk

40g butter

Salt and pepper

½ cup mixture of cheddar/parmesan/mozzarella cheese

Extra mozzarella cheese, grated

Filling Ingredients

1 butternut pumpkin, peeled and diced

1 tsp ground coriander

1 tsp chilli powder

Salt and pepper

Olive oil

1 eggplant, diced

1 bunch silverbeet, washed and shredded

Fresh oregano, chopped




1. Make a well with the flour in the middle of the bench and add the eggs. Incorporate the flour a little at a time until the dough comes together.

2. Turn out onto a bench and knead lightly until smooth. Wrap with cling film then rest for 30 minutes. Cut into fist size balls, flour and roll through pasta maker.

3. Mix pumpkin with coriander, chilli powder, salt, pepper and enough olive oil to coat. Roast at 180ºC for 30 minutes or until soft and lightly caramelised.

4. Cook finely chopped garlic, onion, carrots, celery and garlic in a little olive oil with oregano until soft, add stock and tomatoes and simmer until thickened for 20 minutes. Add pumpkin and eggplant and cook further for 10 minutes. Add silverbeet and cook until just wilted.

5. Place a layer of pasta sheets in tray, top with ¼ tomato sauce, then béchamel sauce. Repeat twice more. Finish with béchamel. Top with extra grated mozzarella cheese and bake uncovered at 190ºC for 30 minutes or until golden brown.


For more delicious Zero Waste recipes head to OzHarvest.