Five-veg lasagne

Five-veg lasagne

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(57 ratings)

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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

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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.

Recipe from Good Food magazine, March 2008

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Comments

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shansgal's picture

I changed the recipe slightly and it turned out very good.
What I used:
2 Tbsp olive oil
2 cloves garlic minced
1 medium eggplant diced into sugar cube size chunks
1 medium zucchini diced into sugar cube size chunks
3 bell peppers (any color) diced into chunks
1 medium onion diced
1/2 tsp red chili flakes
salt and pepper to taste
150g fresh spinach cut into thin strips
600g low fat cottage cheese
3 Tbsp Parmesan cheese equivalent
6 lasagna noodles
Good quality pasta sauce
2 TBSP pine nuts

Heat oil. Add in garlic and cook for about a minute. Add in the eggplant, zucchini, peppers, and onions. Cook until onions start to become translucent and vegetable are slightly soft. Season with salt and pepper to taste. While vegetables are cooking combine spinach, cottage cheese, and 2 Tbsp parmesan. Assemble the vegetable lasagna a previous stated. 1/2 veg mix, 1/2 pasta sauce, 1/2 noodles and repeat. Top with the cheese mixture. Sprinkle the remaining 1 Tsp parmesan cheese and pine nuts. Cover and bake for about 25 minutes. Then bake an additional 10-15 minutes until noodles are soft.

GwenKat's picture
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Simple and really versatile. I'm playing around with different versions e.g. adding cheese and using different vegetables. It does need salt and pepper added in, I think. I also found it better to roast all the vegetables together in the oven before adding them in.

suzymhall's picture
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We really enjoyed this. I made a few alterations to fit with what was in the cupboard - for 2 people to make the tomato based part I browned a chopped onion and a crushed clove of garlic then added
1 small aubergine
1 courgette
4 sundried tomatoes
some mushrooms
half a jar plain passata
fresh basil and oregano
a beef stock cube
half a tin of green lentils

and then made the rest as per the recipe and it worked pretty well and wasn't too bland.

gingermut's picture
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To Cl41re_r : It clearly states 'vegetarian alternative' after Parmesan so it isn't misleading at all. I thought this was gorgeous. I didn't use pine nuts as they cost a bomb and I used courgette instead of aubergine. I don't like using tinned/jarred stuff so made my own passata which is dead easy. My favourite veg lasagne recipe, definitely.

emerson83's picture
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Yummy! Very tasty - nice with garlic bread.

runforwood's picture
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The topping was horrendous but the filling was good.

runforwood's picture
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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.

jdsilva's picture
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Not very tasty,and needed alot more seasoning

nacholibra's picture

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

amieg87's picture

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!

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

rachel182's picture
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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.

saebell's picture
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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!

koka1212's picture

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

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

emsr2d2's picture

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.

pshopper's picture
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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.

tartybaker123's picture
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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.

cl41re_r's picture

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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