Tasty Things You Can Do With Tomatoes: Lasagna Primavera

1 month ago

This lasagna has layers and layers of delicious and hearty flavours!


Lasagna Primavera

Makes 8-10 servings


2 Tbsps Olive oil

2 Tbsps Butter

1 Large onion, chopped

3-4 cloves Garlic, chopped

3 stalks Celery, sliced

1 Large red bell pepper, chopped

2 Carrots, diced small

2 Eggplants, diced small

1 head Broccoli, diced small

1 head Cauliflower, diced small

1 (800g) can Diced tomatoes

1 cup Tomato sauce

1 cup Chicken stock or water

1 tsp Italian seasoning

1 small can Anchovies, drained and mashed

1 tsp sugar

*Salt and pepper, to season

  1. First, prepare the vegetable tomato sauce. In a large saucepot, heat olive oil and butter over medium heat. Sauté onions and garlic until soft and fragrant.
  2. Toss in celery and then red bell pepper. Cook for a minute, then add carrots. Cook for two minutes then add eggplants, broccoli, and cauliflower.
  3. Pour diced tomatoes, tomato sauce, and chicken stock. Bring mixture to a boil.
  4. Season with Italian seasoning, anchovy paste, sugar, salt and pepper. Cover pot and simmer for 45 minutes to an hour.  While tomato sauce is cooking, make Spinach Bechamel sauce.


2 1/2 cups Full-cream milk

1/2 cup Water

3 cloves Garlic, sliced

1 Small white onion, sliced

1/4 cup Butter

1/4 cup Flour

1/2 cup Heavy cream

3 Tbsps Grated Parmesan cheese

*Pinch of nutmeg

*Salt and pepper, to season

100g Spinach leaves, blanched, squeezed, and chopped

1 box Lasagna noodles, cooked al dente

2 Tbsps Butter

2 cups Grated mozzarella cheese

1/2 cup Grated Parmesan cheese

1 cup Grated quick melt cheese

  1. Next, prepare spinach béchamel sauce. In a small saucepan combine the milk, water, garlic, and sliced onions. Bring mixture to a simmer and cook for about ten minutes. Pour boiled milk into a strainer and discard solids. Set milk aside.
  2. In another saucepan, melt butter over medium-low heat. Add flour and stir, cooking for 1-2 minutes.
  3. Pour in cream and stir mixture with a whisk until a thick cream sauce forms. Season sauce with grated Parmesan cheese, nutmeg, salt, and pepper.
  4. Lastly, stir in the spinach leaves. Turn off heat and set sauce aside.


  1. Prepare a large baking dish. Rub bottom and sides with butter. Pour a thin layer of spinach béchamel sauce at the bottom, spreading with a spoon.
  2. Lay lasagna sheets on top, and then spread a layer of vegetable tomato sauce. Top with mozzarella cheese, Parmesan cheese, and quick melt cheese. Reserve enough cheese to make 3-4 layers.
  3. Repeat procedure until all pasta and sauces have been used up. Bake lasagna in a preheated 400°F oven for 20-25 minutes until golden and bubbly on top.
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