Five-veg lasagne

Five-veg lasagne

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(56 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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callaghanmatthew's picture

I made this last night with a few changes and it went down a storm. Used grated cheddar instead of parmesan, and a typical garlic and onion sauce instead of the passata.

Would recommend this one and was told the next time it is being made to invite the same guests :)

The topping was beautiful, not sure I can go back to bechemal now.

karriaston's picture
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This recipe needed salt or something to balance the tomatoes, and prep time took me much longer than 15 minutes. I also needed to let it bake for more than 40 minutes. We did like the topping, but weren't impressed with the rest of the lasagne, especially for the effort.

lauren_v_j's picture
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I loved this recipe but the family didnt! My family dont eat many vegetables and tend to stick to meat and two veg so this wasnt for them. I gave half to my vegetarian friends and they loved it!

kateclift's picture

This was very well received when I made it for friends who are quite fussy eaters. I doubled the recipe but found I needed to added more vegetables to get enough filling, luckily i had a bag of frozen chargrilled peppers and a jar of Tapas broad beans so I threw them in as well. The broad beans worked really well. I also added a pince of chilli flakes to the passata just to pep it up. I didn't find it dry and it tasted even better when reheated the next day for lunch. I would certainly make it again.

vicniceccles's picture
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I have made lots of receipes from the good food site and this was the first bad one - I thought the end product was bland and definitely needed some seasoning. The amount of passata the receipe says to use is far too much and the lasagne was too sloppy for my liking. The topping was the best bit about the dish but I will be deleting this from my binder - There was not enough flavour for the amount of effort it took.

tinydancer's picture
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I loved this, topping wasn't dry at all. I did make some additions to the passata to make it more flavorsome. good for the whole family, my 10 month old son loved it.

autumn666's picture

Yuk!!!

lettied's picture
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love this recipe, quite alot of effort but so worth it!

chochotte's picture

Er, hello editors...parmesan is not vegetarian!

smoothiestar's picture
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I made this before and it was very nice and tasty!!We had to put the pine nuts over half the lasagne no more no less cause my older brother says that he doesn't like nuts on things he likes nuts by themselves!Don't ask he's just a fussy eater!!

hotlipssmith's picture

Loved it. I added extra veggies (but left out the aubergine as we don't like it) and cooked them for longer so they weren't too hard. Have made this quite a few times now and enjoy it every time.

friedalana's picture
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Lovely lasagne. Added a tin of butter beans, two small chillies and some extra parmasan. Will definitely make again.

groovyabe39's picture
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this recipe is really nice, i agree with what the others said though there is something lacking from the dish. maybe something like chili or paprika in the tomato sauce would give it a bit of a kick

wendypatterson's picture
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An unusual lasagne that is easy to make and very tasty. I found that the topping worked very well although I did not brown it quite enough as I was worried about it drying out. Personally I am not keen on passata (or frito which was what I used) as I think it has rather an artificial taste and will make the tomato sauce next time. I used courgettes instead of aubergine and this worked fine. I usually use fresh pasta sheets but tried dried, no need to cook sheets this time. Never again - not a patch on fresh.

anneke's picture
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One of our favourite vegetarian dishes. I use courgette in stead of the aubergine and make my own spicy tomato sauce to replace the passata. To make it even more tasty you could add some gorgonzola.

lucyfer's picture
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This was really tasty and looked great.

pebbycat's picture
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Tasty, filling and easy to adapt to whatever veg you've got to hand :)

neilson's picture

This was surprisingly good. All the family loved it. None of us are "vegetarians"!!

joe2091's picture
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Haven't tried it yet looks brilliant :)

hamishmum's picture
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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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