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Vegetarian Lasagna with Red Capsicum and Parmesan Cheese

Aasha Chhabra
15 minutes
Prep Time
60 minutes
Cook Time
6 People
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ABOUT Vegetarian Lasagna with Red Capsicum and Parmesan Cheese RECIPE

This is an original recipe from Italy, 100% vegetarian and absolutely delicious!

Recipe Tags

  • Veg
  • Medium
  • Italian
  • Simmering
  • Baking
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Milk (whole) 1l
  2. 1 medium yellow onion
  3. Plain white flour 100g
  4. Butter 100g
  5. Nutmeg, whole, grated fresh to taste
  6. Salt to taste
  7. 2 medium red capsicum
  8. Smooth tomato sauce 500ml (if you cannot find it, 600g tinned tomatoes)
  9. 150g parmesan cheese, grated fresh from the wedge
  10. Oven-ready lasagna sheets, 250g (durum wheat only, or with eggs, depending on your choice)


  1. For the white sauce (Besciamella in Italian): Warm up the milk in a small saucepan and add the nutmeg.
  2. In a separate pan, melt the butter over very low heat, then switch off the flame and add the flour after sifting it. Stir continuously with a whip to avoid lumps.
  3. Place back on the heat and let it cook for a couple of minutes until it becomes of a golden colour. Now you have obtained what the French call ‘roux’.
  4. Add a little bit of the milk to the roux until you get a smooth paste, then add the rest of the milk. Bring to the boil and then reduce the heat, cooking for about 15 minutes until the consistency is that of a think cream. Add salt to taste
  5. For the capsicum sauce (red sauce): Dice the capsicum into 1cm pieces, and thinly chop the onion. Heat the olive oil in a medium saucepan, and when it sizzles, add the onion.
  6. On medium heat, let the onion cook until it changes from a white to a yellow colour.
  7. At this point, add the capsicum. Let it cook on high heat for one minute, being careful that it doesn’t burn, stirring vigorously. Then reduce the heat and let it cook for 6-8 minutes until the capsicum is soft and you can break it in half
  8. Add the smooth tomato sauce (if you don’t have it, the tinned tomatoes). Let it cook with the lid on for 10-15 minutes. Add a few spoons of water if it becomes to thick. Make sure it doesn’t stick to the bottom of the pan, stir occasionally
  9. Salt to taste.
  10. Grate the parmesan cheese and keep it on the side.
  11. Some people in Italy are quite purist and prefer to layer the white and red sauce one at a time. I am more pragmatic and I suggest you mix the two sauces into a large bowl (or pan) before starting to layer them up.
  12. To assemble the lasagna:
  13. Grease an oven dish, ideally of rectangular shape. Place the first layer of oven-ready lasagna sheet so as to cover completely the bottom of the oven dish. Break the sheets into halves if needed but try to keep the pieces as big as possible
  14. Once you have placed the first layer of sheets, put a few scoops of the white and red sauces mix, and spread evenly. The layer should be no more than 1cm thick or it will be too wet. Then sprinkle a generous amount of parmesan cheese.
  15. Add a second layer of lasagna sheets and continue with the layering until you fill the oven dish (leave a about 2cm from the edge so that it doesn’t spill over while cooking)
  16. Put the oven dish in the oven, preheated at 200C, and cook for 35-40 minutes. Take it out of the oven and let it rest for 5 minutes before slicing into squares/rectangular portions.
  17. With a spatula, remove from the oven dish and place on the individual plates. Enjoy!

Reviews (2)  

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Bhagwant Singh
Bhagwant Singh   Nov-12-2017

It is mouth watering.

Astha Gulati
Astha Gulati   Nov-09-2017

Looks great.

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