Vegetable Lasagne (For a buffet)

Recipe by
Total Time:
3 hours
Serves: 40
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • 80 - lasagne pasta sheets
  • 5 kg - olive oil
  • 3 - zucchinis
  • 6 kg - onions, chopped
  • 1 kg - eggplants
  • 200 g - garlic, chopped
  • 5 kg - tomatoes
  • 2 cups - oregano, chopped
  • 150 g - mozzarella cheese
  • 2 cups - chopped green bell peppers
  • 1 cup - chopped parsley
  • 1 cup - chopped red bell pepper
  • 4 cups - tomato paste
  • 8 cups - white sauce

How to Make Vegetable Lasagne (For a buffet)

  • Clean and cut the eggplants and zucchini into 1.5 cm cubes.
  • Cut the tomatoes to the same size.
  • Cut the cleaned red and green bell peppers into the same size as well.
  • Saute the chopped onions and garlic in olive oil.
  • Add the pre-cut zucchinis, eggplants and the green and red bell peppers.
  • Saute for about 10-15 mins.
  • Add the tomato paste. Saute. Add in the fresh diced tomatoes and the fine chopped oregano.
  • Simmer this stuffing for a few minutes.
  • Season to taste with salt and pepper.
  • After the cooking process allow the stuffing to cool down.
  • Grease enough food pans to hold the lasagne. Place a little bit of white sauce on the bottom of the pan.
  • Add the first layer of pasta, and add a 1cm thick layer of stuffing. Repeat these 3 steps until you have about 3 to 4 layers.
  • The top layer must be a pasta again. Cover the pasta top layer with grated mozzarella cheese.
  • Bake the lasagne in an oven for 30 mins at 150 degrees C.