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Baked veggie lasagne for everybody

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Published on Friday, May 19, 2023

By Melissa Pette

This week we please the vegetarian readers who have consistently requested for more meatless recipes.

This one is for them. 

A few moons ago we fixed the Tico-style cassava coconut cake, which was a success among readers.

Cassava cake is a favorite traditional Tico moist cake. Cassava is a root vegetable also known as yuca. It is commonly sold as a dessert in specialty coffee shops. It is a very popular dish in Costa Rica, where it is commonly served during gatherings and special occasions.

Today I would like to invite you to enjoy this veggie lasagne. Try it, it is so delicious! 

So, let's go to the kitchen!

The easy-to-find ingredients in Costa Rica, for 8 to 10 people are:


For the bechamel sauce you will need:

  • 4 tbsp butter or oil.
  • 60 grams of flour.
  • 750 militers of milk.
  • Pinch on ground nutmeg.
  • 100 grams of mascarpone.

For the veggie ragu, the ingredients are:

  • 3 sticks celery.
  • 2 courgettes.
  • 2 peppers.
  • 1 aubergine.
  • 1 bulb fennel.
  • 3 cloves garlic.
  • 2 bay leaves.
  • Oil.
  • Salt and pepper.
  • 2 x 400g tinned chopped tomatoes.
  • 200 ml white wine.
  • 1 x 250g pouch beluga lentils.


And for the lasagne :

  • 250 grams of fresh lasagne sheets (I use 6 sheets).
  • Some pieces of mozzarella cheese grated or chopped. 
  • 60 grams breadcrumbs.
  • 100 grams of grated parmesan cheese.
  • 3 small chopped red tomatoes.
  • A bunch of Swiss chard or celery.

First, the bechamel sauce.

Heat the oil or butter in a saucepan. Once warm add the flour and stir until it starts to lightly brown and smells like biscuits- 3- 4 minutes. Whisk in the milk until smooth and gently heat until thick - around 6- 7 minutes. Add the nutmeg, mascarpone and season to taste.

Now the veggie ragu.

Heat the oven to 180c fan. Chop all the veg into 2 cm chunks, and slice the garlic. Tip into a large baking dish, add the bay leaves, drizzle olive oil and season with salt and pepper. Roast in the oven for 40 minutes. Add wine and tomatoes, mix well and cook for another 40 minutes. Remove from the oven and stir through the lentils.

The lasagne.

Heat the oven to 180c fan. Find a 2-liter baking dish. Then, spread a small amount of the bechamel over the bottom of the baking dish. 

Cover with overlapping lasagne sheets (I use 2 on each layer). Pour a third of the bechamel and a third of the mozzarella and top with half of the veggie ragu.

Cover with another layer of lasagne sheets, and pour half of the remaining bechamel, half of the remaining mozzarella and the rest of the ragu.

Add the final layer of lasagne sheets, and spread with the rest of the bechamel, mozzarella, small chopped red tomatoes and some chopped Swiss chard or celery.

Mix together the breadcrumbs and parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.

Serve with garlic bread and a green salad. And don't forget the glass of white wine. 

Have a Pura Vida weekend!

Find more amazing step-by-step Costa Rican food recipes on 
the AM Costa Rica Food & Good Eating website. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com


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