Five-veg lasagne

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• Lilian

  25 June 2008

  Lilian commented on this recipe

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

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• pebbycat

  12 August 2008

  pebbycat rated and commented on this recipe

  

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

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• Lucyf

  23 October 2008

  Lucyf rated and commented on this recipe

  

  This was really tasty and looked great.

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• Anneke

  03 November 2008

  Anneke rated and commented on this recipe

  

  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.

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• Wendy

  18 December 2008

  Wendy rated and commented on this recipe

  

  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.

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• gemgems

  15 February 2009

  gemgems rated and commented on this recipe

  

  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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• Frieda Lana

  01 March 2009

  Frieda Lana rated and commented on this recipe

  

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

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• catherine

  03 March 2009

  catherine commented on this recipe

  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.

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• Smoothiestar

  21 March 2009

  Smoothiestar rated and commented on this recipe

  

  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!!

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• chochotte

  04 May 2009

  chochotte commented on this recipe

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

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• Letts

  23 May 2009

  Letts rated and commented on this recipe

  

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

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• lucretia_ten

  25 July 2009

  lucretia_ten commented on this recipe

  Yuk!!!

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• fatty

  01 August 2009

  fatty rated and commented on this recipe

  

  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.

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• Victoria

  01 August 2009

  Victoria rated and commented on this recipe

  

  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.

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• Kate the Vulture

  16 August 2009

  Kate the Vulture commented on this recipe

  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.

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• Pilchy

  18 August 2009

  Pilchy rated this recipe

  

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• lauren_v_j

  07 September 2009

  lauren_v_j rated and commented on this recipe

  

  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!

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• Karri

  08 September 2009

  Karri rated and commented on this recipe

  

  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.

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• carolmjj

  24 January 2010

  carolmjj rated this recipe

  

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• Matthew Callaghan

  12 January 2011

  Matthew Callaghan commented on this recipe

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian

Counts as 5 of 5-a-day

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

Per serving

528 kcalories, protein 21g, carbohydrate 46g, fat 30 g, saturated fat 8g, fibre 9g, sugar 12g, salt 2.11 g

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