Five-veg lasagne

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• Lynsey

  2008-03-13 08:08:53.457732

  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

  2008-03-13 10:07:08.898491

  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

  2008-03-13 14:34:05.498756

  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

  2008-03-13 14:34:06.443479

  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

  2008-03-14 12:46:25.540824

  Poolio rated this recipe

  

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• Julie Bahrain

  2008-03-14 17:30:28.361832

  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

  2008-03-18 12:58:01.012988

  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

  2008-04-04 17:54:03.299455

  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

  2008-04-17 10:02:40.089841

  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

  2008-05-08 10:52:15.04501

  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

  2008-05-08 18:55:09.602884

  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

  2008-05-08 19:40:49.535938

  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

  2008-05-09 12:27:27.678615

  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

  2008-05-11 22:28:00.171909

  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

  2008-05-16 09:53:30.28069

  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

  2008-05-27 16:49:56.945524

  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

  2008-06-10 14:09:21.075361

  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

  2008-06-12 14:45:39.688393

  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

  2008-06-13 17:34:28.949163

  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

  2008-06-22 18:33:44.107463

  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 21g, carbohydrate 46g, fat 30 g, saturated fat 8g, fibre 9g, sugar 12g, salt 2.11 g

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