Five-veg lasagne

Five-veg lasagne

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(65 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
This vegetarian main is a great source of vitamins and iron and a simple way to get your 5-a-day

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal528
  • fat30g
  • saturates8g
  • carbs46g
  • sugars12g
  • fibre9g
  • protein21g
  • salt2.11g
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Ingredients

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 aubergine, cut into small chunks

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 150g mushroom, chopped

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 roasted red pepper, chopped
  • 700g passata with onions and garlic
  • 8-10 lasagne sheets
  • 400g frozen spinach, defrosted

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g tub ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 25g grated Parmesan (or vegetarian alternative)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 25g pine nut

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.

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Comments (84)

little_lady's picture
3.75

A healthy and hearty recipie. This works well with the ingredients listed, but also a good way to use up any leftover vegetables. Great served with garlic bread.

leew's picture

After registering, I clicked on print. Several minutes later with messages about various websites that can't live without trying to sell me something, it didn't print. I have got nothing from this appaling site and would like to be removed from the dozens of the aforementioned companies dedicated to slowing down my computer and making some at the bbc richer.

lizziemoon's picture
5

Despite doubts caused by some previous reviews, I was thrilled to find that this was so so good! I'm not usually a huge fan of aubergine but I really cannot explain how good this was. I added lots of oregano, basil, salt, pepper and chilli flakes (what is a pasta dish without those things?!). I halved the spinach in the topping and just left the pine nuts out. Mine needed cooking for 30 minutes covered and 10 uncovered to cook it all the way through. Will be making this again for sure!

Amy.t's picture
5

Instantly became a family favourite. I followed the recipe exactly and have made it several times with no problems whatsoever. It's really impressed veggie friends who confess that they sometimes get bored of veggie lasagne being served up to them. This one is different though and I've had to pass the recipe on several times. The spinach topping is delicious... I think this is what makes all of the difference.

MSchiebroek's picture
3.75

It became quite watery/juicy when I made it but due to the passata it was still full of flavour, so not a problem. Nice and easy recipe for a quick lasagna but definitely not the best lasagna I've ever had.

evelynrosew's picture
3.75

While I enjoyed this, I found the topping rather lacking and the dish as a whole is slightly, dare I say it, forgettable. The filling saves it from being 3 stars. Tip? Bump up the seasoning for added oomph.

shansgal's picture

I changed the recipe slightly and it turned out very good.
What I used:
2 Tbsp olive oil
2 cloves garlic minced
1 medium eggplant diced into sugar cube size chunks
1 medium zucchini diced into sugar cube size chunks
3 bell peppers (any color) diced into chunks
1 medium onion diced
1/2 tsp red chili flakes
salt and pepper to taste
150g fresh spinach cut into thin strips
600g low fat cottage cheese
3 Tbsp Parmesan cheese equivalent
6 lasagna noodles
Good quality pasta sauce
2 TBSP pine nuts

Heat oil. Add in garlic and cook for about a minute. Add in the eggplant, zucchini, peppers, and onions. Cook until onions start to become translucent and vegetable are slightly soft. Season with salt and pepper to taste. While vegetables are cooking combine spinach, cottage cheese, and 2 Tbsp parmesan. Assemble the vegetable lasagna a previous stated. 1/2 veg mix, 1/2 pasta sauce, 1/2 noodles and repeat. Top with the cheese mixture. Sprinkle the remaining 1 Tsp parmesan cheese and pine nuts. Cover and bake for about 25 minutes. Then bake an additional 10-15 minutes until noodles are soft.

GwenKat's picture
3.75

Simple and really versatile. I'm playing around with different versions e.g. adding cheese and using different vegetables. It does need salt and pepper added in, I think. I also found it better to roast all the vegetables together in the oven before adding them in.

suzymmorton's picture
4

We really enjoyed this. I made a few alterations to fit with what was in the cupboard - for 2 people to make the tomato based part I browned a chopped onion and a crushed clove of garlic then added
1 small aubergine
1 courgette
4 sundried tomatoes
some mushrooms
half a jar plain passata
fresh basil and oregano
a beef stock cube
half a tin of green lentils

and then made the rest as per the recipe and it worked pretty well and wasn't too bland.

emerson83's picture
4

Yummy! Very tasty - nice with garlic bread.

runforwood's picture
2

The topping was horrendous but the filling was good.

runforwood's picture
2

The topping was horrendous; maybe better if used fresh and less spinach, but the filling was lovely. Used a jar of roasted peppers, worked well.

jdsilva's picture
2

Not very tasty,and needed alot more seasoning

nacholibra's picture

Lush recipe. I roasted peppers in oven first and added some chilli flakes, to spice it up. Everyone loved it.

amieg87's picture

I made this today, instead of using passata I used 2 tins of chopped tomato which I added a bit of sugar and tomatoe purée to and blended it!! I also added olives instead mushrooms, courgettes and red onion. It is very tasty and I will most Definatley making it again!

elprice's picture
4

Lovely recipe, easy to make and tastes great! I added some lardons for a bit of extra meaty protein.

rachel182's picture
4

Absolutely lovely :) made this tonight for me and my boyfriend. Will deffinately be making it again! We didn't have any ricotta so used soft cheese similar to philadelphia instead. We used dried pasta sheets and next time will use fresh as it took nearly 1hr in the oven.

saebell's picture
4

Good base recipe - made for adaptation. We used sweet potatoes, courgettes and a hold hunk of other veg to make it more of a 10 veg lasagne! We also added Italian herbs and some chilli too, to give it a kick - found it very odd there wasn't any herbs in. Overall, a fair recipe. Topping was good, especially with a sprinkling of nutmeg!

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