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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punkrockgem's picture
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Very tasty and easy, i used any veggies i could find and it worked brilliantly!!

mandinga's picture
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The topping was nice, but I found the rest was little more than hot, wet vegetables.

Someone earlier stated they were having difficulty sourcing vegetarian parmesan - look for cheeses branding themselves as 'parmesan-style cheese' or 'Italian style hard cheese', for example, on www.vegetarian.co.uk (you can order online - it will arrive packaged with cold-packs to keep it fresh) or www.bookhamcheese.co.uk. Any cheese labelled 'parmesan' is never vegetarian - like jersey royal potatoes and Champagne, 'parmesan' has a protected designation of origin, which means it has to come from Italy, and has to be made with animal rennet, made from the lining of the stomach of calves, and is often a by-product of veal production, a double no-no for vegetarians.

aduffield's picture
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I made this last night but wasn't impressed. I added more garlic, wine & basil to the sauce as I didn't think it sounded tasty enough, but still it wasn't great, I didn't think there was enough veg in it to feed 4 people. I did like the topping though and would use that agian. I will make a veggie lasagne again but I think I will add alot more veg, I think mushrooms and courgettes would be nice.

mwalker's picture
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Made this recipe last night and it was really tasty. Used courgettes instead of aubergine. Only comment would be that although the creme fraiche was nice it was a bit solid. Any suggestions as to what you could mix into it to make it a bit runnier?

helen2605's picture
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I really enjoyed this - I added extra mushrooms and peppers to bulk it up a bit. The topping made a nice change to the usual cheese sauce

jessicalb89's picture
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I didn't think there was enough filling so i added a can of red kidney beans at last minute! It tasted much better the next day, and like many others who have reviewed this, i added lots of herbs and some garlic to give it a bit more flavour.

tanisha's picture

This was great! I'm only 17 and it was the my first meal i'd ever made, love it!

steffy1985's picture
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ok, needed a bit more oomph maybe some different veg or a bit of chilli or herb- tasted a lot better when reheated the next day. Topping really nice and didn't feel too bloated (like I normally feel after lasagne)

jrosier's picture

Maybe I did something wrong when making this, but I did not like it. Although usually love veggie lasagna!!!

hexane's picture
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Excellent! Very tasty and easy to make.

notmum's picture
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This really surprised me as I expected it to be really bland, I did ad mixed herbs to the veggies as I roasted them but that is all I did differently and this was lovely, it was very easy to make too and I will definitely make it again.

chatterbox's picture

I made it exactly how it says, and the only thing I did that was different was add a sliced courgette I had. The topping looked good and the whole thing dished up beautifully onto the plate. The biggest bonus point is the fact that it is low fat too!

chatterbox's picture

Fabulous ans SO easy to make and flavoursome too!

juliepops's picture

would love to try this one but am having difficulty sourcing a parmesan cheese which is suitable for vegetarians. Might give it a go with cheddar instead!

tygertyger's picture
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Maybe I did something wrong, but the topping was a terrible flop, the lasagna itself was enjoyable, kind of like ratatouille, so maybe needs more oomph. Next time I cook this I will try adding quorn, and use a different kind of topping. Good recipe though!

frolo743's picture
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This is so easy. I made a roasted root veg version (carrot, parsnip, sweet potato) with roasted garlic cos those were the veggies I had in the house. Went down a treat with everyone.

jlingham's picture
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Easy, Tasty and good for you! Very filling. Nice recipe when you want a break from meat and fish.

charlene27's picture
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Very Tasty vegetarian Dish - Will make again!

sirstorm's picture

I made this today and it tasted like heaven. I mixed the passata with the vegetables to save time layering.

carolinesky's picture
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It was really too bland, neither filling nor tasty.

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