Greek Lasagna Vegetarian
Indulge in the comforting layers of this Greek-inspired vegetarian lasagna, a hearty dish that brings a Mediterranean twist to a classic favorite. This recipe features tender penne pasta layered with a richly spiced tomato sauce, bursting with sautéed zucchini and eggplant, and accented by the warm flavor of ground cinnamon. Creamy béchamel sauce, infused with a hint of nutmeg, blankets the dish, while crumbled feta and a touch of Parmesan add a savory, tangy finish. Perfectly baked until bubbly and golden, this Greek lasagna is a fantastic meatless option for weeknight dinners or special occasions. Easy to make and full of wholesome goodness, it’s a crowd-pleasing recipe that will have everyone asking for seconds!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 400 grams Penne pasta
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, diced Zucchini
- 1 medium, diced Eggplant
- 800 grams (canned) Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 750 milliliters Whole milk
- 0.25 teaspoons Nutmeg
- 100 grams, grated Parmesan cheese
- 2 large Egg yolks
- 150 grams, crumbled Feta cheese
Instructions
Preheat your oven to 190°C (375°F) and grease a 9x13-inch baking dish.
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the zucchini and eggplant to the skillet. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender.
Stir in the crushed tomatoes, tomato paste, ground cinnamon, dried oregano, 1 teaspoon of salt, and black pepper. Simmer for 10-15 minutes, allowing the flavors to meld together. Set aside once done.
Prepare the béchamel sauce by melting the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until a roux forms.
Gradually add the milk while whisking constantly to avoid lumps. Cook for 5-7 minutes, or until the sauce thickens.
Stir in the nutmeg, remaining 0.5 teaspoon of salt, and Parmesan cheese. Remove the béchamel sauce from the heat and whisk in the egg yolks until fully incorporated.
To assemble, spread half of the cooked pasta in the bottom of the greased baking dish. Top with half of the tomato-vegetable mixture and sprinkle half of the crumbled feta cheese over it.
Repeat the layers: remaining pasta, remaining tomato-vegetable mixture, and the other half of the feta cheese.
Pour the béchamel sauce evenly over the assembled layers, ensuring it covers the top completely.
Bake the lasagna in the preheated oven for 30-35 minutes, or until the béchamel is golden and bubbling.
Allow the lasagna to cool for 10 minutes before serving. Garnish with extra Parmesan if desired, and serve warm.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 18.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 480 mg | 37% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
