Five-veg lasagne

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Results 41-60

• Kate

  17 January 2011

  Kate commented on this recipe

  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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• Weeble

  23 February 2011

  Weeble commented on this recipe

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

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• Slinkystardust

  25 May 2011

  Slinkystardust rated and commented on this recipe

  

  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.

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• hazel

  15 July 2011

  hazel commented on this recipe

  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.

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• SoutheastFoodie

  05 September 2011

  SoutheastFoodie rated this recipe

  

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• JLG

  09 October 2011

  JLG rated and commented on this recipe

  

  I made this version of homemade pesto (http://www.jamieoliver.com/recipes/vegetarian-recipes/basic-pesto) and layered that on top of each layer of pasta. It seemed to add a bit more flavour.

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• v.finney

  15 March 2012

  v.finney rated and commented on this recipe

  

  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

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• Lois Thompson

  11 April 2012

  Lois Thompson commented on this recipe

  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.

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• Madzia.A

  23 April 2012

  Madzia.A rated this recipe

  

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• beautifuljulie

  23 April 2012

  beautifuljulie rated and commented on this recipe

  

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

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• susan

  24 April 2012

  susan rated and commented on this recipe

  

  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!!

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• alliei80

  22 May 2012

  alliei80 rated and commented on this recipe

  

  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.

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• pip.stodgell1

  09 June 2012

  pip.stodgell1 commented on this recipe

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

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• Smoosh

  20 June 2012

  Smoosh commented on this recipe

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

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• Purplenails

  11 July 2012

  Purplenails rated and commented on this recipe

  

  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!!

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• Clare

  22 July 2012

  Clare commented on this recipe

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

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• mollymango

  31 July 2012

  mollymango rated and commented on this recipe

  

  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.

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• BamaGirl

  15 August 2012

  BamaGirl rated and commented on this recipe

  

  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!

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• Collinszzz

  05 October 2012

  Collinszzz commented on this recipe

  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

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• TeresaK

  23 October 2012

  TeresaK rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/5586/

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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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