Wednesday, September 23, 2015


A simple delicious recipe for vegetarian lasagna. Preheat the oven to 200ºC/400ºF/gas 6, go sit in your favorite chair and keep on reading...
Ever since I was a little girl I wanted nothing more than to live a vegetarian life. I've always had a big heart for animals and I couldn't understand why I had to eat meat, which to me felt so unnatural. Finding the same animals on my dinner plate that I loved in the petting zoo by day made me realize that to me loving and eating is incompatible when it comes to living, breathing, thinking and feeling animals (meaning all of them). When I was ten years old I told my mom and dad I wanted to be a vegetarian. Hesitant at first because they were worried about my health and missing necessary nutrients, but later on more and more helpful. They have always supported my decision by buying me alternatives and eating the same meals only slightly altered. About three times a week my whole family enjoys vegetarian meals now. By becoming a vegetarian I have made my parents and brother eat healthier too!
For this recipe you don't need much except for tons of veggies. You can choose any you like but I will give you a list of the ingredients that I used:
  • lasagna pasta
  • 10 roma tomatoes
  • 2 garlic cloves
  • 1 onion
  • 800 ml tomato sauce
  • 1 zucchini cut in oblong thin pieces
  • 3 bell peppers
  • vegetarian meatballs cut in half
  • black pepper
  • oregano
  • goat cheese
  • feta cheese

I started by cutting everything into the size I wanted. Bell peppers in tiny pieces, roma tomatoes and veggie meatballs in half. Feta in little chunks. Now we come to the part where I ate a piece of garlic thinking it was zucchini. Please don't repeat this step. Meanwhile, slice the zucchini crossways into chunky crescents.
For the sauce, I just used two cans of tomato sauce from the grocery store but I would always prefer homemade over canned. I did blend in one onion and 120 grams of goat cheese to give it a rich, sweet taste. 
Like a typical lasagna you work with layers. Make sure the lasagna sheets are covered with sauce, this will make the pasta soft which is good. My layering went as follows:
1. tomato sauce
2. lasagna sheets
3 zucchini
4. bell peppers
The roma tomatoes, vegetarian meatballs, feta cheese, garlic and herbs I added on top. The feta then gets a gorgeous tan color which makes it look even more tasty in my opinion.
Put in the oven for 30 to 40 minutes,  and voila: your super healthy, tasty comforting lasagna dish is ready! Which gives me no other option but to close of this post and tell you bon appétit!
This image I made especially for you Pinterest freaks lovers out there. I know you're reading this. Pin this and you can always come back here later if you want to treat yourself to a tasty, veggie oven meal!


  1. Helena van der West23/9/15 8:36 PM

    Hi Marjolein, great blog and even a better recipe.... And those shoes from last weeks blog are great... Keep up the good work, see you next time

    1. Hi Helena, I find it amazing you took the time to visit my blog and leave me such a sweet comment :-). Thank you and hope to see you soon again!

  2. Hi Helena what camera do you use the quality of you photos are so nice i am looking for a good camera.


    1. Hi Johanna, thank you for your question. The quality of my photos is something that I find really important. My camera is the Canon 1100D which is an entry level DSLR. For these photos I also used a Tamron 18-200 lens to give the photos more depth. If you have any more questions feel free to ask them :-). Good luck with your search!


© Truly Mar | All rights reserved.
Blogger Template Crafted by pipdig