Layers of Mediterranean Veggie Lasagna

"Vegetarian Lasagna with layers of eggplant and zucchini, using grams for all ingredients, with great flavors"

DG-3094306

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1/28/2026

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A rich vegetarian lasagna featuring tender eggplant and zucchini, layered with flavorful tomato sauce and creamy béchamel.

vegetarian italian baked main layered

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Name: Layers of Mediterranean Veggie Lasagna
Yield: 6
Ingredients: 2 medium eggplants (about 600g), sliced into 0.5 cm rounds; 2 medium zucchinis (about 500g), sliced into 0.5 cm rounds; 500g canned crushed tomatoes; 1 onion (150g), finely chopped; 3 garlic cloves, minced; 30g fresh basil leaves, chopped; 300g ricotta cheese; 150g shredded mozzarella cheese; 50g grated Parmesan cheese; 30g olive oil; 30g unsalted butter; 30g all-purpose flour; 500ml whole milk; 1 tsp dried oregano; Salt and pepper to taste; Freshly ground black pepper; Pinch of nutmeg

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