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Five-veg lasagne

Five-veg lasagne

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(64 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

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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.

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Comments, questions and tips

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Comments (84)

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
4

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
5

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.

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
1

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
4

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
2

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
5

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.

lettied's picture
5

love this recipe, quite alot of effort but so worth it!

chochotte's picture

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

smoothiestar's picture
5

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
5

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

groovyabe39's picture
4

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

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