Veggie lasagne

Veggie lasagne

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(53 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Can be frozen
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
279
protein
9g
carbs
35g
fat
13g
saturates
4g
fibre
6g
sugar
15g
salt
0.63g

Ingredients

  • 2 tbsp oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 1 aubergine, cut into chunks
  • 1 red pepper
  • 8 plum tomatoes, halved
  • 350ml passata
  • 200g ready-cooked lasagne sheets
  • 6 tbsp half-fat crème fraîche
  • 2 tbsp grated parmesan (or vegetarian alternative)

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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.

Recipe from Good Food magazine, February 2006

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Comments

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

pokkadee's picture
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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
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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
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Very easy and tasty -great!

alirodgers's picture
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Very easy and tasty -great!

rhianthomas1984's picture
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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
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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
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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
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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.

juliejane's picture
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This was amazing! As a vegan have not had a lasagne for years but i tried this one and just changed the topping to tofu. I put a block of silken tofu in the food proccesor with crushed garlic, a little olive oil, dried oregano and sea salt and then used it in the same way as the crème fraîche. I sprinkled a little cheezly on the top. As i live in Spain i could not get passata so used frito instead.
All in all it was wondeful!!

phyllippa's picture
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A great easy lasagne and perfect way to disguise veggies for the kids, they loved it! Enjoyed by all the family and lovely to see a more spring version of a winter classic. Much easier than the usual lasagne and multiple pots for cheese sauce etc, much more family/mum friendly!

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