Veggie lasagne

Prep: 15 mins Cook: 1 hr

Easy

Serves 4
A light but luscious veggie lasagne to tickle your taste buds - it contains just 13g of fat compared to the more usual 19g

Nutrition and extra info

  • Can be frozen
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal279
  • fat13g
  • saturates4g
  • carbs35g
  • sugars15g
  • fibre6g
  • protein9g
  • salt0.63g
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Ingredients

  • 2 tbsp oil
  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, sliced
  • 1 aubergine, cut into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 red pepper
  • 8 plum tomatoes, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 350ml passata
  • 200g ready-cooked lasagne sheets
  • 6 tbsp half-fat crème fraîche
  • 2 tbsp grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.

  2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

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Comments (72)

diamond_sky's picture
5

Delicious! Threw a chilli & some spinach in, and it was a filling but light meal. Definitely do again.

pingu80's picture
5

Had this last night for dinner, didn't think the other half would be too interested, but he seemed to enjoy it, so tasty and full of flavour, a lovely healthy, filling dish, will be on my list of regular meals.

juliecarney's picture
5

Made it exactly as above, but added 2 courgettes which bulked it up a bit. Absolutely delicious, perfectly light, a great substitute instead of the heavy traditional recipe. YUM!

lornamcinnes's picture
4

Unlike some lasagnes this one didn't feel like lead in my stomach afterwards, it was nice and light. I used a courgette and some mushrooms instead of the aubergine and I used fresh pasta sheets, which worked very well. When I make it again I think I'll use a slightly hotter oven so that the vegetables are more brown and softer and the topping browns nicely as it was a bit pale. Lovely though, I will definitely use it again.

princessjelly's picture
3

I am quite disappointed with this, the quantities are wrong and only stretched to serving two people. I had to add half a butternut squash, and two extra peppers.... In addition to that, the passata tasted raw, so next time I will probably just stir fry the veggies and add teh passata, leave it simmer before I assemble the lasagne. Fingers crossed.

emmalooroo's picture
5

Try pre-cooking the lasagne sheets in boiling, salted water, add a bit of vegetable oil to the pan to stop them sticking together. try to cover the whole top and edges with the creme fraiche to help stop them from burning and going hard.

ibizafan's picture

I liked the flavours in this recipe but I used raw lasagne sheets and they went all hard on the top, so my mum left some of it, so a bit embarrassing as was a dinner party. Next time I will use fresh, or precook the sheets, has anyone else had this problem or can you help solve it?
Same thing happened when I made a turkey lasagne, think there was not enough liquid on top of the final lasagne sheets?

emmalooroo's picture
5

Nice recipe, the crème fraîche makes a good alternative. I added courgettes and mushrooms to bulk it out a bit.

pokkadee's picture
5

Great recipe, though I made some changes - used carrots, courgettes and mushrooms, plus I seasoned using oregano, basil and some mixed herbs. I cooked the veg and passata together as others have done, thanks for the tip. Husband usually hates vegetarian food (we've given up meat for lent), but loved this dish :) yay!

eleanor73's picture
5

I liked this a lot (and am making it now for the 3rd time). It's yummy as a lasagne should be but it also feels so healthy - packed full of veg and colour!

alirodgers's picture
5

Very easy and tasty -great!

alirodgers's picture
5

Very easy and tasty -great!

rhianthomas1984's picture
4

Not being a huge fan of crème fraîche, i was pleasantly suprised how nice the topping was. I used more vegetables than stated in the recipe (including courgettes) then mixed them with the passata after they had been roasted. I used what i needed to make the lasagne and put the remaining vegetables in the freezer ready for next time. I also added 1 large chopped chilli to give it a bit of heat and served it with toasted onion bread topped with fresh chopped tomato and basil - delicious!

charlottie-bailey's picture
4

Made this for my parents last night, wasn't the first time I've made it but this time I used fresh lasagne which was much nicer, next time I will add more veg as I dont think they was enough. However, all in all, it was a very tasty meal and my mum said it was the best lasagne shes had. Result!

redmazzy's picture

Too much tomatoe. I found it was watery. I think I wouldn't bother pre-cooking the pasta next time, and make more of the veggies to give them flavour.

cinnamonstix's picture

I used a ready made cheese sauce for the topping,as I happened to have one in the fridge,& it was a big hit with the whole family.I also added a courgette to the veggie mix,& topped the whole thing off with a sprinkle of grated cheddar,which went all brown & bubbly.

bellapenny83's picture

Yum yum - I added courgette too, and also added some goats cheese into the layers. Made it a lot less 'light' but very tasty indeed! Froze and thawed very well too.

ffowles's picture
5

Lovely - I was a bit worried because the veg was stretched very thin but it all mushed down lovely and was really tasty!

vicanyan7's picture
4

We really enjoy this and I use far more veg than suggested in the recipe. Basically, whatever I have lying around.

I like the idea of mixing the passata in beforehand. I'll try that next time!

maria35kelly's picture

I made this recipe when we had vegitarian friends for dinner and it went down a treat. My kids didn't like it but then there's not much they do like. My hubby however, a great meat lover, said he preffered this recipe to my usual lasagne made with mince. The only thing I did differently was I roasted the veggies the day before,which gave the flavours time to develop and I added a courgette. Lovely.

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