Five-veg lasagne

Five-veg lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(56 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
magicmanuk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :)

pelupi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Would make again. Topping much tastier than I expected and would use it on other dishes

zuzie_q's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

cat-alex's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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)

01225884593's picture

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

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

tarajg's picture

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.

timpero's picture

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 :)

becks9999's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

ljwarrington's picture
  • 1
  • 2
  • 3
  • 4
  • 5

not good food - GREAT food. this lasagne was just delicious! simply lovely - worth the effort.

alice_stainer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

sephirothsangel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

juliebahrain's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

volgograd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Omitted the aubergine and it was just fine. The topping seemed excellent , looking and tasting better than the usual bechamel.

volgograd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Omitted the aubergine and it was just fine. The topping seemed excellent , looking and tasting better than the usual bechamel.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lizzafezza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips