Five-veg lasagne

Five-veg lasagne

This vegetarian main is a great source of vitamins and iron and a simple way to get your 5-a-day

Recipe uploaded by

4
 stars 11 ratings

Recipe by Good Food

Tested

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Vegetarian

Vegetarian

Counts as 5 of 5-a-day

Method

  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.

Recipe from Good Food magazine, March 2008 .

Per serving

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

Latest comments and suggestions

  • 13 March 2008

    Lynsey rated and commented on this recipe

    4 stars

    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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  • 13 March 2008

    Frantic Flapjack rated and commented on this recipe

    1 stars

    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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    13 March 2008

    ASC rated and commented on this recipe

    4 stars

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

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    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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  • 14 March 2008

    Poolio rated this recipe

    5 stars

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  • 14 March 2008

    Julie Bahrain rated and commented on this recipe

    4 stars

    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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  • 18 March 2008

    Julie Ashe rated and commented on this recipe

    4 stars

    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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  • 04 April 2008

    AliceS rated and commented on this recipe

    4 stars

    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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  • 17 April 2008

    ljwarrington rated and commented on this recipe

    5 stars

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

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  • 08 May 2008

    Bexs Food rated and commented on this recipe

    4 stars

    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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  • 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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  • 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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  • 09 May 2008

    Belkey rated and commented on this recipe

    4 stars

    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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  • 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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  • 16 May 2008

    C's recipes rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Vegetarian

Vegetarian

Counts as 5 of 5-a-day

Great source of vitamins and iron

Ingredients

Print this recipe Add to  your binder

Per serving

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

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