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Veggie Lasagna recipe

the ultimate veggie lasagne recipeWe love a new #meatfreemonday recipe but let’s just get this out there, we’re not strictly vegetarians! Perhaps you'll believe us then when we say that this recipe will be able to satisfy the meat-eaters in your life!

I’m serious, this recipe has A LOT going on with sweet chunks of squash and good-for-you veg, iron rich spinach, a smoky tomato sauce with hearty beans and chickpeas  to get your teeth into – and not forgetting the gooey layers of melting mozzarella, silky pasta sheets, and creamy Béchamel in between. So decadent and fulfilling, think of this recipe as the 5-a-day for your body AND soul. Like yin and yang; you need a bit of naughty to balance out the good ;) It also freezes well so double the batch and stash some portions away for a busy day in your future.


This recipe serves 2-3  (so unless we have an extra guest that’s one each + one spare for the freezer as a healthy 'ready meal')



1 small Butternut squash (or other squash or pumpkin variety)

1 courgette

handful of Cauliflower/Broccoli florets

½ tsp paprika

handful of baby spinach


1/2 small onion

2-3 cloves garlic

1 tbsp butter

2 tbsp plain flour

2 tbsp cream cheese

1 pint (568ml) full-fat milk

½ tsp dried/fresh thyme


approx 6 lasagna pasta sheets

1 large pack of mozzarella, sliced into 9 x 1cm thick pieces if possible

Approx 300g leftover tomato-based sauce (see our marinara recipe here)

1/3 can mixed beans (chickpeas, kidney & haricot beans)

1 tsp smoky harissa paste


salt & pepper

+ optional parmesan



Seasoned squash, courgette & broccoli with coconut oil ready for roasting...Seasoned squash, courgette & broccoli with coconut oil ready for roasting...1. Peel and chop the courgette and squash into approx 2cm cubes and arrange on a roasting tray with a twist of salt and pepper. Crush the garlic in their skins and add 1-2 cloves to the roasting tray with a sprinkle of paprika, drizzle generously with olive or coconut oil and toss to coat. Roast in a medium-hot oven for 15-20 mins until almost tender, turning halfway (this step can be done in advance and the roasted veg kept in the fridge until needed) remove the broccoli or cauliflower florets early if they start to crisp.

2. Meanwhile add the harissa and mixed beans to the tomato sauce. For our take on Bechamel sauce;

béchamel sauce cooking over the wood stove...béchamel sauce cooking over the wood stove...In a heavy-based pan over a medium heat melt the butter and mix with the plain flour to form a roux (do you feel fancy now?). Gradually add the cream cheese and the milk, stirring to ensure it blends without lumps but don’t worry if there’s a few since we’ll be straining it anyway. Slice the onion and add to the sauce along with the remaining garlic, thyme, and a generous twist of pepper. Reduce the heat and cook gently until the flavours have infused into the sauce, do not allow the sauce to boil or burn - keep stirring and adjust or remove from the heat if necessary.

layering your veggie lasagnalayering your veggie lasagna3. Arrange the layers as per your preference; we like the tomato sauce and beans at the bottom, followed by a pasta sheet, mozzarella, veg, spinach, another pasta sheet, and finally another layer of the veg. Use a single medium-sixed casserole dish or individual dishes.

4. Pour the bechamel sauce through a sieve over the layers until the dish is almost full and bake in a hot oven for approx 15 mins or until the top is beginning to bubble and crisp. Grate some parmesan or similar cheese over the top if you like (mozzarella and cream cheese is enough cheese for me personally).

5. Leave to stand for a minute before serving to avoid the molten ‘lava’ burns ;)


Serve alongside fresh salad, and garlic bread for maximum indulgence!

veggie lasagne with salad


As usual feel free to switch up any of the vegetables for what’s in season, or more importantly for what’s already in the cupboard. This is quite a forgiving recipe so switch out the cauliflower for sprouts if you’re overrun with those, or aubergine instead of courgette… you get the idea.


TIP! I find that pre soaking dried pasta sheets for several minutes in warm water before layering up helps them to NOT still be crunchy by the time the top is done!


For Camping: I won’t lie this is a tricky recipe to attempt if you’re away camping in anything other than a caravan/motor home, though not impossible if you fancy a challenge! We figure it’s a great ‘first night’ meal to prepare at home and bring with you; simply reheat atop the BBQ with the lid down or in a Dutch oven over the coals of the fire.


What do you think of this recipe? Leave us a comment below, we’d love to hear from you!


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Sarah is a UK artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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