Five-veg lasagne

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• KBU

  22 November 2012

  KBU commented on this recipe

  I changed this recipe a bit with great success. To give it more flavour I made my own passata. I chopped two onions and fried them for 5 min together with a crushed garlic clove, then I added 2 cans of normal passata together with chopped sun-dried tomatoes (small glass). I tasted with salt, pepper, sugar and tomato vinegar. Instead of ricotta chesse, I sliced a roll of goat chesse and used the slices as a top layer above the spinach. Tasted great!

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• maximin

  24 November 2012

  maximin rated and commented on this recipe

  

  delicious! added fresh red onion, chilli pepper and garlic all finely chopped to the veg mix. left it in the oven for almost double the stated time. very much enjoyed this!

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• Cl41re_r

  26 November 2012

  Cl41re_r commented on this recipe

  I am rather disappointed in this recipe - it is labelled as vegetarian yet it is not as it has parmesan in the ingredients list, which of course has calf rennet in it and so not vegetarian. Misleading recipe!

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• tartybaker

  26 November 2012

  tartybaker rated and commented on this recipe

  

  Oh dear! Really didn't like this one. Lacked flavour even though I added seasoning. Didn't like the texture of the spinich or the flavour of the ricotta. It's a shame because it is really healthy. On the plus side it is really easy to make. It did need more heating through than the recipe suggested though. Everyone in the famliy left it & we all made a fried egg sandwhich instead.

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• pshopper

  05 December 2012

  pshopper rated and commented on this recipe

  

  Made this yesterday and it was yummy. Altered a couple of things though. Used Lloyd Grossman's bacon & tomato pasta sauce instead of passata. Bought a large jar of pre-cooked red peppers and added those-from Sainsburys where the olive section is set out- and doubled the ricotta cheese and instead of parmesan, I had Emmental in the fridge so used that up. It went down a treat with french bread and green salad.

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• emsr2d2

  08 December 2012

  emsr2d2 commented on this recipe

  I haven't tried it but please note: PARMESAN IS NOT VEGETARIAN! This recipe should either be in the non-vegetarian section or the ingredients should be changed to read "vegetarian parmesan alternative". Any cheese actually called parmesan contains animal rennet and is therefore no suitable for veggies.

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• JulesTheNorweegie

  09 December 2012

  JulesTheNorweegie rated and commented on this recipe

  

  Just made this. It was OK, but I wish it had a bit of a kick to it!

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• koka

  07 January 2013

  koka commented on this recipe

  I liked the recipe so I gave it a try last night. It did not turn out as I expected. A bit bland. I am not making it again. sorry

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• JulesTheNorweegie

  17 January 2013

  JulesTheNorweegie commented on this recipe

  This turned out quite plain to start with, but I added plenty of seasoning, and that made quite the difference: http://julesthenorweegie.blogspot.co.uk/2012/12/vegetable-lasagne-befit-iron-man.html

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• JellyBean

  24 January 2013

  JellyBean rated and commented on this recipe

  

  Good base recipe - made for adaptation. We used sweet potatoes, courgettes and a hold hunk of other veg to make it more of a 10 veg lasagne! We also added Italian herbs and some chilli too, to give it a kick - found it very odd there wasn't any herbs in. Overall, a fair recipe. Topping was good, especially with a sprinkling of nutmeg!

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• rachel182

  27 January 2013

  rachel182 commented on this recipe

  Absolutely lovely :) made this tonight for me and my boyfriend. Will deffinately be making it again! We didn't have any ricotta so used soft cheese similar to philadelphia instead. We used dried pasta sheets and next time will use fresh as it took nearly 1hr in the oven.

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• rachel182

  27 January 2013

  rachel182 rated this recipe

  

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• Emm

  29 January 2013

  Emm rated and commented on this recipe

  

  Lovely recipe, easy to make and tastes great! I added some lardons for a bit of extra meaty protein.

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• Amie

  04 February 2013

  Amie commented on this recipe

  I made this today, instead of using passata I used 2 tins of chopped tomato which I added a bit of sugar and tomatoe purée to and blended it!! I also added olives instead mushrooms, courgettes and red onion. It is very tasty and I will most Definatley making it again!

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• Nacho

  10 February 2013

  Nacho commented on this recipe

  Lush recipe. I roasted peppers in oven first and added some chilli flakes, to spice it up. Everyone loved it.

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• jdsilva

  11 February 2013

  jdsilva rated and commented on this recipe

  

  Not very tasty,and needed alot more seasoning

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• Gardener's Delight

  01 March 2013

  Gardener's Delight commented on this recipe

  The topping was horrendous; maybe better if used fresh and less spinach, but the filling was lovely. Used a jar of roasted peppers, worked well.

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• Gardener's Delight

  01 March 2013

  Gardener's Delight rated and commented on this recipe

  

  The topping was horrendous but the filling was good.

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• Mrs.D.

  07 March 2013

  Mrs.D. rated this recipe

  

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• Laura83

  14 March 2013

  Laura83 rated and commented on this recipe

  

  Yummy! Very tasty - nice with garlic bread.

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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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