Lasagna with grilled vegetables

  • cooking icon 1 hours 15 minutes

Recipe in collaboration with

As Cooked by Ginger


For 4 persons

  • 16 sheets

  • 2


  • 1


  • 2

    red bell peppers

  • 200 g

    Emmental cheese

  • 60 g


  • 60 g


  • 1 l


  • basil

  • oregano

  • salt and pepper



Soubry lasagne is unique on the Belgian market. The lasagne sheets are not only pre-cooked and therefore ready in 20 minutes, they are also corrugated. This allows for better and more even distribution of the sauce, with the lasagne cooking quickly and evenly.


  1. Cut the aubergines and courgette into slices and the bell pepper into strips. Place all the vegetables on a couple of baking trays. Drizzle with olive oil and season with salt, pepper, oregano and basil. Place in a preheated oven at 180°C for 30 minutes.
  2. Melt the butter in a sauce pan, then add the flour. Mix to a roux and then pour in the milk. Bring to the boil and continue stirring with a whisk until the sauce reaches the desired thickness. Season with salt and pepper.
  3. Take a baking dish and grease the bottom with olive oil. Start with a layer of aubergine, then courgette, then bell pepper. Top with a few sheets of lasagna and then half of the bechamel sauce. Repeat and finish with the bechamel sauce.
  4. Spread the cheese on top and place in a preheated oven at 200°C for 20 to 25 minutes.

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