Squash, Tomato and Cabbage Lasagna

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Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
This casserole is layered like a lasagna and includes a tradtional bechamel sauce but doesn’t include pasta at all. You won’t miss it with all the roasted vegetable flavour that shines through.



  1. In a large bowl, toss together squash, tomatoes, onion and garlic. Drizzle with oil and add parsley, oregano and hot pepper flakes; toss to coat well. Spread onto parchment paper lined baking sheet. Roast in 425 F (220 C) oven for 25 minutes.
  2. Spread cabbage, tossed with 1/2 tsp (2 mL) of the salt and pepper over top and roast for about 10 minutes or until vegetables are tender and golden.
  3. Bechamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and thyme; cook, stirring for 1 minute. Gradually whisk in milk until combined. Cook, stirring for about 8 minutes or until thickened; stir in nutmeg. Remove from heat and stir in cheese; set aside.
  4. Spoon 1/3 of the squash mixture onto bottom of 8 inch (1.5 L) baking dish. Spread with 1/3 of the bechamel. Repeat layers twice. Place baking dish on a baking sheet and bake in 350 F (180 C) oven for about 30 minutes or until golden and bubbly.
Nutrition Facts
Squash, Tomato and Cabbage Lasagna
Amount Per Serving (417g)
Calories 250 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 300mg 13%
Total Carbohydrates 31g 10%
Dietary Fiber 5g 20%
Sugars 15g
Protein 9g 18%
Vitamin A 170%
Vitamin C 100%
Calcium 30%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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