Vegetable Lasagna Casserole

This vegetable lasagne casserole is creamy, hearty, and deeply satisfying. Layers of tender eggplant and zucchini, sweet green peas, melted cheese, and silky béchamel come together into a classic bake that’s perfect for family meals and make-ahead dinners.

This is Let’s Veg comfort, layered and baked until golden.

This recipe is part of our Eggplant Recipes Guide, where you can explore simple ways to cook eggplant in everyday meals.

Olivia

Vegetable Lasagna Casserole

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Vegetable lasagna casserole with eggplant, zucchini, peas, cheese, and béchamel sauce baked golden and creamy. A classic Let’s Veg comfort recipe.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: French

Calories: 359

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 medium eggplant thinly sliced
• 2 medium medium zucchini thinly sliced
• 1 cup green peas fresh or frozen
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• Béchamel Sauce
• 3 tbsp butter or olive oil
• 3 tbsp all-purpose flour
• 3 cups milk
• Salt to taste
• Black pepper to taste
• Pinch of nutmeg optional
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan
• Olive oil for greasing

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Equipment

Lasagna Pan,Glass Casserole Dish

Cooking Instructions

 

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. Toss eggplant and zucchini with olive oil, salt, and pepper. Roast at 400°F (205°C) for 15-20 minutes until just tender.
3. Make béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly add milk, whisking until smooth and thickened. Season with salt, pepper, and nutmeg.
4. Spread a thin layer of béchamel in the baking dish.
5. Add a layer of roasted vegetables, peas, béchamel, and a sprinkle of cheese.
6. Repeat layers, finishing with béchamel and remaining cheese on top.
7. Cover loosely with foil and bake for 30 minutes.
8. Uncover and bake 10-15 minutes more until bubbly and lightly golden.
9. Rest 10 minutes before slicing and serving.

Nutrition

Calories: 359kcalCarbohydrates: 20gProtein: 16gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 44mgSodium: 376mgPotassium: 628mgFiber: 4gSugar: 12gVitamin A: 792IUVitamin C: 23mgCalcium: 389mgIron: 1mg

Notes

Salt eggplant lightly before roasting to reduce moisture

Add spinach or mushrooms for variation

Freezes well after baking

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