Home » Veggie & Feta Cheese Lasagna

Veggie & Feta Cheese Lasagna

Written by Published on Updated on May 30, 2019 in Main dishes, Mediterranean cuisine

Helloooo!!! How is everyone today?  Hopefully your weekends were filled with sunshine and lovely memories.  Last Friday a few of my sweet friends dropped by for coffee and to just generally catch up on things, I thought it would be nice to jazz up their morning a bit by making these Greek Cheese Puffs instead of baking a cake or cookies. 🙂  We had a great time talked for a couple of hrs and just had a lovely time  One of my friends who dropped by is the one who asked me if I was interested in doing the children’s cooking workshop which is actually coming up next month and I am so excited about it. 🙂 

I was going to see the area in the school that the workshop will be taking place on Friday.  We took a lovely walk over to the school and oh wow did I have a flashback…I felt like I was back in school in home ed class. Wow that was a long time ago, anyway their kitchen is wayyyy bigger than mine at home and it so great to see a normal oven and not those teeny tiny one that the Dutch have, which is actually exactly what I have at home. 🙁  It came with the house and I have not been able to replace this yet. ufffffff

So, I haven’t made this Lasagna in such a long time, and I do love it because its filled with vegetables and cheese.  Oven baked soft feta cheese that has melted and each bite is just amazing. This is the same lasagna recipe with the delicious tomato sauce but no meat just veggies, aubergines, zucchini, feta cheese, parmesan, onions….ohhhh so delicious, it truly tastes and looks much better in real life than the featured image…:)   

This recipe is delicious with or without the added Feta & Parmesan Cheese, it is up to you if you would like to add it or not. 🙂

VEGGIE & FETA CHEESE LASAGNA

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Ingredients
  

  • 2 packages of Lasagna Sheets
  • 4 Zucchini chopped
  • 3 Aubergines chopped
  • 2 large Onions chopped
  • 3 Red Bell Peppers chopped
  • 5 fresh Tomatoes grated or 2 tablespoons of Tomato Paste.
  • 4 cups of Homemade Tomato Sauce or Ready made Tomato Sauce
  • 2 cups Feta Cheese cubed
  • 2 cups Parmesan Cheese
  • 2 cups Mushrooms diced
  • 2 tablespoons Sugar
  • 1 cup Olive Oil
  • 2 cups Water
  • Salt & Pepper

Instructions
 

  • Wash, drain, & chop Aubergines,
  • continue same step for zucchini
  • Dice onions and set aside.
  • In a large sauce pan add 1/2 cup of olive oil on medium to low heat and add in the veggies. Sauté until tender. Toss in salt, pepper & sugar
  • Continue by adding in the fresh tomatoes & tomato paste. If your using ready made tomato sauce no need to go ahead with this step.
  • On the bottom of the baking pan add a couple of tablespoons of Tomato Sauce. Lay a few Lasagna sheets on top.
  • Add a layer of the veggie mix,
  • then add a layer of Feta and Parmesan Cheese.
  • Continue layering until Lasagna sheets and mix have finished.
  • The top layer should be tomato sauce and topped with Parmesan cheese. Pour the rest of the Olive Oil, and add the water into the baking pan not on top of the topping. Bake at 180 degrees for 1 hr and 30 minutes, but this all of course depends on your oven. 🙂

 

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

21 Comments

  1. Jyo
    July 23, 2018 at 8:43 am  ·  Reply

    This is the one, I haven’t yet tried…need to try someday😊 looks so yummy Sophie ✌

  2. Megala
    July 23, 2018 at 12:10 pm  ·  Reply

    Wonderful lasagna! Thanks for sharing the vegetarian version.

  3. PlantsandBeyond
    July 23, 2018 at 2:23 pm  ·  Reply

    So healthy, Sophie. and so yummy. Mmmmmm

  4. Vero and Canito in the kitchen
    July 23, 2018 at 2:45 pm  ·  Reply

    It looks delicious, Sophie! I love lasagna. I tend to prepare veggie one too, however with “white” sauce 🙂

  5. mistimaan
    July 23, 2018 at 4:49 pm  ·  Reply

    Looks tasty

  6. Diana Tyler (Eccentric Muse)
    July 23, 2018 at 5:46 pm  ·  Reply

    I love vegetarian lasagna! Thanks for sharing and happy Monday!

  7. foodzesty
    July 27, 2018 at 10:20 am  ·  Reply

    hahahhahaaha 🙂 Thank you so much for all your wonderful commetns…Your too good to me 🙂

  8. dtills
    July 27, 2018 at 3:44 pm  ·  Reply

    Love all versions of lasagna!! Anything layered with cheese is good in my book😊💕

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