Vegetable Lasagna

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This vegetable lasagna was a hit. It took me by surprise because we are always making lasagna using white sauce and whatever choice of ground meat. But, when we discovered this recipe, we just had to try it. By the way this was a featured recipe in the giveaway ebook My Life My Diet where we had some weight loss recipes at the back of the book. Suffice it to say, we decided to do this recipe to show you all what great info we are giving away each and every month.

Vegetable Lasagna: A Healthy Alternative

The lasagna is a reduced calorie take on the ordinary lasagna we are accustomed to as you would notice there is no milk and of course there is no meat which is a plus as well. Of course, I can’t leave recipes alone and would always put my trini twist on it, so we opted to add some green seasoning into the mix for that real trini flavour.

I am aware that some of you may not be able to get green seasoning so you can use whatever you have. I thought about adding chadon beni into the mix but had to use some constraint….After all, you don’t have to put chadon beni into every dish you make lol!! :)

Anyhow, as an added variation to this dish you could add some other vegetables like broccoli or spinach. Or while you’re at it how about a bean like black eye peas or lentils. That would surely substitute for the protein. As usual I’m talking too much so on to the recipe. Here’s Vegetable Lasagna trini style :)

 Vegetable Lasagna Recipe

vegetable lasagna, simply trini cooking


10  wholewheat lasagna pasta
3 cups tomatoes
1 cup chopped carrots
1 cup chopped onions
1 cup sliced mushrooms
1/2 cup diced green sweet  peppers
1 1/3 c. grated Parmesan cheese
1 1/3 c. grated cheddar cheese
1 tbsp. parsley flakes
1 1/2 tbsp green seasoning
1/2 tsp. each basil, oregano, chili powder or pepper flakes
1/4 tsp. dried rosemary
3 garlic clove, minced


 Cook the lasagna pasta.






 Prepare the chopped vegetables.


 Saute onions…


 … add the garlic, mushrooms, carrots, and sweet pepper.


 Cook until tender.

  Then, add tomatoes



Add the parsley, basil, oregano, chili powder, rosemary, green seasoning and pepper.


 Allow to simmer 15 minutes.


Grate the Parmesan Cheese


and Cheddar cheese.


Then mix together the two cheeses.



In an 8 x 12 inch casserole dish, start by greasing the dish and layer with the vegetable sauce first.

Layer with cheese …


then the pasta.


Repeat the steps, first the sauce…


then the cheese…


then the pasta.



I got three layers. Sprinkle enough cheese on the top.  You may want extra cheese for the topping.



Bake in a 375 degrees F oven for about 30 minutes. Allow to cool 10 minutes. Serve.


Print this recipe

This is the part where I say goodbye and wish you all a blessed day. But, before I go I have a few plugs…

First of all I would like to thank Wizzy for such a wonderful contributing article in the Compère Magazine. It was a pleasure having you. And for those of you wondering what I’m talking about just subscribe and you’ll soon be on the inside reading your copy of Compère Magazine as well as getting all of the giveaways we have in store for you all.

So, I do hope you enjoyed my vegetable lasagna recipe; leave a comment or two.

Ah Gone :)


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