• Cooking Time:
  • Servings: 2
  • Preparation Time:


A delicious, creamy, vegetables only lasagna.


  • 4 sheets of pasta for lasagna
  • 1 zucchini
  • 1 carrot
  • 1 stalk of celery
  • 200 g broccoli
  • 100 g cauliflower (I used both white and green or Romanesce cauliflower) 1/2 onion
  • 200 g strachino cheese
  • 100 ml milk
  • 50 g grated Grana or Parmigiano cheese
  • extra virgin olive oil
  • salt


  • If you're using dry pasta, boil it for a couple minutes and let dry.
  • I used fresh pasta and didn't boil it but used directly and it cooked perfectly.
  • Cut the cleaned/washed zucchini, the carrot, and celery into small cubes.
  • Separate the broccoli and cauliflowers into smallest florets.
  • Chop finely the onion and saute with 2 tablespoons of EVOO in a deep skillet. Add the zucchini, the carrot and celery and stirfry for 5 minutes.
  • Add the white cauliflower florets and continue to stirfry.
  • After 5 more minutes add the broccoli and the green cauliflower. Salt to taste.
  • Cook covered for about 10 minutes at medium-low heat, adding 2 tablespoons of water occasionally, so that the vegetables cook slowly but do not get mushy or overcooked.
  • Combine the stracchino cheese with milk and 15 g grated cheese, and a pinch of salt, and process with an immersion blender until smooth.
  • Oil a deep baking dish (mine is 20x15 cm, about 4 cm deep) and spread some vegetables and a little cheese sauce.
  • Place one sheet of pasta, top with 1/3 of vegetables and some cheese sauce. Sprinkle generously with grated parmigiano cheese.
  • Continue in this order until you've finished all ingredients. Finish with the cheese sauce and grated Parmigiano on top.
  • Bake in an oven preheated to 200°C for about 25 minutes.
  • Let it cool a little before serving.

Website Credit: http://dajana-bakerscorner.blogspot.com/2009/10/sunday-lunch-4-three-flower-lasagna.html

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