Veg Lasagna

My son has CF. I grew a large garden with leeks, zucchini, eggplant and tomatoes and needed to find a way to use all the produce.

By: Chris B.

Nutrition information

Servings: 12

Amount per serving

  • 252
  • 1226mg
  • 13g
  • 277mg


  • 1 eggplant
  • 1 medium zucchini, diced
  • 1 large onion, diced
  • 1 leek, white & light green part
  • 1 carrot, grated
  • 8 oz white mushrooms
  • 9 whole wheat lasagna noodles
  • 2 c grated cheese (mix varieties)
  • 1 large jar spaghetti sauce
  • 4 Tbsp oil
  • 1 tomato, sliced
  • Salt & pepper to taste
  • 2 garlic cloves


Step 1
Peel and dice eggplant; put in colander and heavily sprinkle with salt, letting sit for 30 minutes before rinsing salt off and squeezing additional water out.

Step 2
While eggplant is sitting, fry other vegetables in oil (I like frying each veg separately in about 1 tbsp oil and then mixing them at the end).

Step 3
When leek, onion, mushroom and zucchini are fried, fry eggplant until soft.

Step 4
Mix fried vegetables together and add 2 finely grated garlic cloves.

Step 5
Start layering. First put down just enough sauce to cover the bottom of pan, then layer uncooked lasagna noodles, vegetable mix, shredded carrots, and very thinly sliced tomatoes.

Step 6
Then layer cheese - use as much as you want, making sure to use at least three different varieties.

Step 7
Repeat layers, ending with noodles, sauce and cheese.

Step 8
Pour about 1/3 cup of water around edges of pan to help steam noodles.

Step 9
Bake at 350 for about 40 minutes.