Vegetable Lasagna

Vegetable Lasagna
  • 8 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 12


  • 1 cup
    (250 mL)

    cubed carrots

  • 1 cup
    (250 mL)

    cubed celery

  • 2 cups
    (500 mL)

    broccoli flowerets

  • 2 cups
    (500 mL)

    prepared bechamel sauce

  • 28 oz
    (796 mL)

    prepared tomato herb sauce

  • 1/2 lb
    (225 g)

    fresh washed Spinach

  • 2 cups
    (500 mL)

    grated mozzarella cheese

  • Salt and pepper


Preheat the oven to 375°F / 190°C.

Cook lasagne according to package instructions. Drain without rinsing and set aside.

In a pan, blanch vegetables in boiling water 4 to 5 minutes. Drain and set aside.

Mix vegetables into the béchamel sauce. Salt and pepper.

In an oven dish, layer the ingredients: tomato sauce, pasta, tomato sauce, spinach, pasta, béchamel-vegetable sauce, pasta, tomato sauce, spinach, pasta, and tomato sauce.

Top with grated cheese and bake at 375°F / 190°C 25 to 30 minutes.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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