Five-veg lasagne

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• 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 Anne

  18 March 2008

  Julie Anne 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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• Catriona

  16 May 2008

  Catriona 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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• Susan

  27 May 2008

  Susan rated and commented on this recipe

  

  Absolutely delicious, and so easy to adapt the recipe for the filling to suit what you've got in, for example I didn't use aubergine or mushrooms but roasted extra peppers that needed using up and also added tomatoes that needed using. I found the ricotta and spinach to be perfect and I've had lots of compliments everytime I've served this up! My new firm favourite.

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• Pelupi

  10 June 2008

  Pelupi rated and commented on this recipe

  

  Would make again. Topping much tastier than I expected and would use it on other dishes

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• magicmanuk

  12 June 2008

  magicmanuk rated and commented on this recipe

  

  Very nice. Made it as in the recipe, except I seasoned the cooked veg with S&P & felt it needed more. I think the passata I bought was possibly weak in the flavour front & next time I will add extra garlic maybe. The topping was great, but maybe could have done with more cheese. Anyway this is now in my binder as a repeater :)

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• Jo

  13 June 2008

  Jo rated and commented on this recipe

  

  I really liked this lasagne but my partner felt it lacked a bit of taste. Good way to eat more vegetables and will probably make it again at some point

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• joe2091

  22 June 2008

  joe2091 rated and commented on this recipe

  

  Haven't tried it yet looks brilliant :)

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http://www.bbcgoodfood.com/recipes/5586/

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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 (or vegetarian alternative)
• 25g pine nuts

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

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 (or vegetarian alternative)
• 25g pine nuts

Per serving

528 kcalories, protein 21.0g, carbohydrate 46.0g, fat 30.0 g, saturated fat 8.0g, fibre 9.0g, sugar 12.0g, salt 2.11 g

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