eMom Recipe Wiki | Talia's Vegetarian Lasagna

Talia's Vegetarian Lasagna

This is a variant on Tom’s Vegetarian Lasagna.

This recipe is slightly faster than Tom’s, as I’ve cut some intermediary steps. It still takes quite a while, but it would be about the same as Mom’s classic lasagna or my meatier version. The result is creamier than your classic lasagna - it’s basically a cornucopia of vegetables smothered in cheese.

Serves 6.


Filling will vary by season. The following are suggested filling ingredients, divided into groups based on what preparation is required. It’s good to have some of the the quicker items, like artichoke hearts, in reserve in case you need to top up.


  • 1 or 2 yams or sweet potatoes, cut into chunks
  • Asparagus, 1 bunch, cut in thirds or halves

First, put a pot on to boil, and boil the yam. It will take about 10 minutes, depending on the size on your chunks. Once done, remove and set aside. You can reuse the same water if you like for the asparagus - it will take just a few minutes.

At this point, you might want to put on some more water to boil for the lasagna noodles.


  • Onion, 1 large, diced
  • 4 garlic cloves, diced
  • Cherry Tomatoes, 12
  • Mushrooms, 1/2 lb
  • Bell Peppers, 2, cut in chunks
  • eggplant, 1, cut into strips - zucchini would also be good here
  • 12 oz can crushed tomatoes

While your yams are boiling, fry up your onion in some olive oil. When slightly translucent, add garlic, mushrooms, tomatoes, peppers and eggplant. When all the veggies are cooked through, add your tomato sauce and cook a few minutes.


  • Pine Nuts, 1/2 cup
  • Artichoke Hearts, 1 small jar
  • Kalamata Olives, 1/2 a jar or can
  • Dried mushrooms, a handful or two
  • optional: jar of sundried tomatoes


  • Fresh Basil, 2 stalks, or 1 tsp. dried basil
  • salt and pepper to taste
  • Optional: dash of cayenne, thyme, tarragon

Dump all the above into your fry pan. Add your boiled items, and cook until everything is warmed up. This completes the filling. Set it aside.


  • 1/4 c. butter
  • 1/4 c. flour
  • 2 c. milk
  • 1/4 cup of grated Parmesan
  • lemon juice and sugar to taste

Melt butter in small saucepan. On low heat, add flour and mix until blended and smooth. Check that the pan is on LOW and add milk gradually, whisking constantly to prevent lumps. Bring to a simmer, still stirring constantly, until sauce is smooth and thickened. Add cheese and lemon juice/sugar and stir until all melted.

Construction phase

  • 12 Lasagna noodles, boiled
  • 400 g soft cheese (like a Havarti or Mozzarella), grated
  • baby spinach leaves, washed
  • optional: crumbled goat cheese

Layer your lasagna:

  • 1/3 of the filling
  • layer of spinach leaves
  • 1/2 the sauce
  • 1/2 the noodles
  • 1/3 of the filling
  • layer of spinach leaves
  • last 1/2 of the sauce
  • last 1/2 of the noodles
  • last 1/3 of the filling
  • optional extra layer of spinach
  • and finally, your grated cheese, or goat cheese if you have some on hand

Cook in the oven for 45 minutes at 350.

Helpful tip: if your lasagna noodles are done before the rest is ready, make sure to add a splash of olive oil so they don’t stick together.


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