Five-veg lasagne

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Good Food

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Recipe by Good Food

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1. Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
2. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.

Per serving

528 kcalories, protein 21g, carbohydrate 46g, fat 30 g, saturated fat 8g, fibre 9g, salt 2.11 g

Latest comments and suggestions

• Lynsey

  13 March 2008

  Lynsey rated and commented on this recipe

  

  This was quick and delicious. The spinach and ricotta topping was a nice alternative to a bechemal sauce. I added onion and garlic when frying the veg and used a plain passata

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• Frantic Flapjack

  13 March 2008

  Frantic Flapjack rated and commented on this recipe

  

  Didn't like this one at all I'm afraid. The spinach topping was dry although I did cover it in foil. It was like trying to chew through straw. I really like spinach and cook lots of veggie meals, but this dish as a whole just didn't hit the button. Won't be making it again.

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• ASC

  13 March 2008

  ASC rated and commented on this recipe

  

  Omitted the aubergine and it was just fine. The topping seemed excellent , looking and tasting better than the usual bechamel.

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• ASC

  13 March 2008

  ASC commented on this recipe

  Omitted the aubergine and it was just fine. The topping seemed excellent , looking and tasting better than the usual bechamel.

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• Poolio

  14 March 2008

  Poolio rated this recipe

  

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• Julie Bahrain

  14 March 2008

  Julie Bahrain rated and commented on this recipe

  

  Fun to make - loved the green topping. Only used 2 red peppers but added some tinned sweet corn. Felt it lacked something but don't know what? Enough to feed at least 6 people.

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• Julie Ashe

  18 March 2008

  Julie Ashe rated and commented on this recipe

  

  Very easy to make, and I found can serve more than 4. The spinich topping was great - mine wasn't dry at all! I'd make it again, it tastes very healthy. Not quite enough flavour though, so 4/5.

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• AliceS

  04 April 2008

  AliceS rated and commented on this recipe

  

  This was a great veggie main, I found my spinach topping was fine after being covered with foil, didn't dry out too much, but I did put LOTS more parmesan than specified in and on, as I think it needs a bit more oomph. Only problem was I couldn't find roasted peppers, so used fried fresh ones. I think this overpowered it a bit, so won't do that again.

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• ljwarrington

  17 April 2008

  ljwarrington rated and commented on this recipe

  

  not good food - GREAT food. this lasagne was just delicious! simply lovely - worth the effort.

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• Bexs Food

  08 May 2008

  Bexs Food rated and commented on this recipe

  

  Made this the other day for tea - it was delish and very easy. I used normal peepers which I roasted in the oven first. Very different tasting from my normal lasgna so brill!

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• Tiia

  08 May 2008

  Tiia commented on this recipe

  I done this ones and now I had done it so severaol times that I can't even remember, we had ated it cold and warm, delicious :)

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• food...mmmm

  08 May 2008

  food...mmmm commented on this recipe

  I am not a vegetarian ut thought that this recipe was fab, I couldnt get hold of any ricotta so used a tub of four cheese sauce instead, I also added courgettes and basil to the vegetables.

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• Belkey

  09 May 2008

  Belkey rated and commented on this recipe

  

  Yummy and a great way to boost your veggie intake, I added courgettes too and seasoned the mixed vegetables with s&p and also added nutmeg to the spinach topping.

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• Val Ferguson

  11 May 2008

  Val Ferguson commented on this recipe

  This was an excellent recipe. Having read some previous comments, I added 1 red and 1 green chilli. Instead of Parmesan I used Emmenthal. I am not vegetarian but I loved this dish and it would be great for parties. So easy to make. Val

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• C's recipes

  16 May 2008

  C's recipes rated and commented on this recipe

  

  Fantastic! the spinach and ricotta topping was so much better and easier to make than a bechemel sauce. Looks very impressive too. Had to cook it for longer than the recipe stated though (but that might be my oven)

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Ingredients

• 4 tbsp olive oil
• 1 aubergine , cut into small chunks
• 150g mushrooms , chopped
• 4 roasted red peppers , chopped
• 700g passata with onions and garlic
• 8-10 lasagne sheets
• 400g frozen spinach , defrosted
• 250g tub ricotta
• 25g grated parmesan
• 25g pine nuts

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Counts as 5 of 5-a-day

Ingredients

• 4 tbsp olive oil
• 1 aubergine , cut into small chunks
• 150g mushrooms , chopped
• 4 roasted red peppers , chopped
• 700g passata with onions and garlic
• 8-10 lasagne sheets
• 400g frozen spinach , defrosted
• 250g tub ricotta
• 25g grated parmesan
• 25g pine nuts

Per serving

528 kcalories, protein 21g, carbohydrate 46g, fat 30 g, saturated fat 8g, fibre 9g, salt 2.11 g

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