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Vegetable lasagne
Vegetable lasagne

Vegetable lasagne

Preparation 20 to 25 minutes
Cooking time 60 to 70 minutes
Servings 6


  • 450 g (1 lb) lasagne pasta, fresh or dried
  • 30 ml (2 tbsp) olive oil
  • 250 ml (1 cup) celery, diced
  • 1 medium red onion, coarsely chopped
  • 1 zucchini, minced
  • 250 ml (1 cup) mushrooms, minced
  • 1 L (4 cups) tomato sauce
  • 30 ml (2 tbsp) tomato paste
  • 45 ml (3 tbsp) dried basil
  • Salt and ground black pepper
  • 375 ml (1 1/2 cup) grated Parmesan or Romano cheese  
  • 250 ml (1 cup) ricotta
  • 500 ml (2 cups) Mozzarella cheese, shredded


  1. Cook the pasta in boiling salted water. Drain and let dry.
  2. Add oil to a saucepan, and over medium heat cook the vegetables just until translucent.  
  3. Add the tomato sauce, tomato paste and basil, and simmer for 20 minutes. Adjust the seasoning.
  4. Preheat the oven to 190°C (375°F).
  5. In a lightly oiled rectangular lasagne dish, add the first layer of pasta.  
  6. Top with sauce, sprinkle with some Parmesan. Add ricotta and Mozzarella.  
  7. Repeat the layers until all the ingredients are used. 
  8. Finish with a layer of Mozzarella.
  9. Bake for 45 to 60 minutes.
  10. Near the end of the cooking time, pierce the lasagne in different spots so the juice from the sauce can evaporate.
  11. Remove from the oven. Let rest for 10 minutes before serving.


Using fresh pasta instead of dried will shorten the cooking time... and the lasagne will be even tastier!

Availability in stores