Greek Style Vegetarian Lasagna With Bechamel Sauce

vegetarian lasagna

  Ingredients List:

  • No boil lasagna noodles
  • 1-1/2 stick butter
  • 1 onion
  • 2 garlic cloves
  • 1 cup flour
  • 8 cups milk
  • 300g frozen spinach
  • 300g frozen peas & carrots
  • 1/8 tsp. nutmeg
  • 450g feta
  • Pepper to taste


  1. Pre-heat oven to 375*f/180*c
  2. In a large sauce pan, chop and saute onion in butter
  3. After 3 minutes, chop and add garlic
  4. Add the flour and cook for 3 more minutes
  5. Slowly add the milk stirring constantly
  6. Add peas and carrots to bechamel
  7. Add nutmeg and stir  
  8. Add 300g of feta into bechamel and stir until melted
  9. Spread some bechamel on the bottom of the pan
  10. Start layering the lasagna noodles on the bottom
  11. Add a generous amount of sauce over the noodles and continue until noodles or sauce are done
  12. Crumble remaining feta over top and bake for 35-45 minutes or until blistered on top


Notes & Tips:
  • Makes 6-12 pieces
  • Allow to sit for 30 minutes before cutting/serving
  • Make sure bechamel is loose to allow for the noodles to cook
  • Can easily be frozen before or after baking
  • Can be made ahead and stored in the refrigerator for up to 2 days