Five-veg lasagne

Five-veg lasagne

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(57 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

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

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
528
protein
21g
carbs
46g
fat
30g
saturates
8g
fibre
9g
sugar
12g
salt
2.11g

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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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

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Comments

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maximin's picture
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delicious! added fresh red onion, chilli pepper and garlic all finely chopped to the veg mix. left it in the oven for almost double the stated time. very much enjoyed this!

kitiaraa's picture

I changed this recipe a bit with great success. To give it more flavour I made my own passata. I chopped two onions and fried them for 5 min together with a crushed garlic clove, then I added 2 cans of normal passata together with chopped sun-dried tomatoes (small glass). I tasted with salt, pepper, sugar and tomato vinegar. Instead of ricotta chesse, I sliced a roll of goat chesse and used the slices as a top layer above the spinach. Tasted great!

teresak83's picture
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Great lasagne. I only used 2 roasted peppers and i'm glad I did as I think 4 would have made the dish too rich.

collinszzz's picture

Carnivore husband loved this dish. I made a couple of alterations to this recipe though: Added a splash of balsamic vinegar to the vegetables and finished the layering with sliced courgette before spooning on the spinach & ricotta

nicolajane42's picture
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My boyfriend and I found this recipe in a 101 Healthy eats book by the BBC Good Food and decided to make it. It was very tasty but there did seem like quite a lot of prep work to get it ready for the oven. We aren't vegetarians and it isn't particularly low calorie - so I'm not sure we'll be making it again instead of regular lasagne but we now have this veggie recipe in our repertoire so if a vegetarian ever comes for dinner - I know what I'll be cooking for them!

mollymango's picture
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I enjoyed this meal, it's a great way to get your five a day, and can be made earlier in the day and cooked when you're hungry. I did however feel like it was missing something. Next time I might add quite a bit more seasoning, or try adding some chilli and cumin for a bit of extra flavour. It was a large portion as well, too much for me to finish. Would be nice with crusty bread.

whenyougohome's picture

Can i point out that parmesan cheese is NOT veggie usually...

missamz20's picture
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Lovely recipe, although I used tinned tomatoes instead of the passata and chopped and added garlic and onion too. Was nice with a bit of home made garlic bread! Overall an easy, healthy recipe! Would recommend!!

smoosh's picture

Just a heads up to people - parmesan isn't vegetarian.

pipstodgell's picture

Parmesan is not vegetarian, but the lasagne with feta worked quite well!

allie80's picture
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This recipe really didn't do it for us. It was quite "claggy", I'm not sure if this was due to the pasta sheets not being correctly cooked or if it was the topping but it was not very pleasant. In order to brown the pine nuts it needed longer than 10 minutes but this dried out the topping, making it taste quite dry. I would make again but with changes - I'd use a normal cheese sauce on top as I don't think this version saves you many calories and is certainly poorer in taste. I think Delia's veggie lasagne is a much better alternative to a meat version, although is more time consuming.

susanmccon's picture
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I'm not a vegetarian but wanted to try this recipe. Didn't follow recipe completely. Took out the aubergine and put in roasted butternut squash and courgette, added chilli to the passata and used a cheese sauce between the layers of lasagne.
Was delicious and even nicer heated up the next day!!

beautifuljulie's picture
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It was good, but I think it could do with more cheese (and some more spices/seasoning)!

thompson52's picture

Plan to make it but it's not strictly vegetarian unless you can find veggie parmesan. Sainsbury's Basics have acceptable Italian Style Hard Cheese.

vfinney's picture
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I subbed in courgette for aubergine and added a sweet pointed pepper...had no pine nuts in but i think it would have tasted amazing if i had.
Lovely, will be making again

hazelsimpson's picture

I used whatever was in the fridge- roasted peppers, mushrooms, courgettes, red onions etc and then blitzed everything down so that the kids would not notice any "bits". They scoffed it up!! What a result.

slinkystardust's picture
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Loved this. Used 500g of plain passata and fried an onion with the veg. Added 2 courgettes and seasoned veg with paprika and pepper. Sprinkled grated cheddar onto the spinach mix and was delicious -even loved by my 11 month old.

fro_baby's picture

This recipe is not vegetarian. Parmesan? Vegetarian? In which universe!

kateshaw7's picture

As a vegetarian that hates mushrooms I replaced them with butternut squash and this was absolutely delicious. Always nice to find something that tastes so great that's good for you! I recommend this recipe. Really easy and my boyfriend and I both loved it.

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