Veggie lasagne

Veggie lasagne

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(57 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 4
A light but luscious veggie lasagne to tickle your taste buds - it contains just 13g of fat compared to the more usual 19g

Nutrition and extra info

  • Can be frozen
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal279
  • fat13g
  • saturates4g
  • carbs35g
  • sugars15g
  • fibre6g
  • protein9g
  • salt0.63g
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Ingredients

  • 2 tbsp oil
  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, sliced
  • 1 aubergine, cut into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 red pepper
  • 8 plum tomatoes, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 350ml passata
  • 200g ready-cooked lasagne sheets
  • 6 tbsp half-fat crème fraîche
  • 2 tbsp grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.

  2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

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Comments, questions and tips

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ricaroo
23rd Oct, 2012
5.05
I added a de-seeded roasted red chilli 2tsp Oregano and a tsp of capers scattered between each layer. The dish was vey tasty and I will look forward to making it again.
gracemayer
19th Sep, 2012
Hi - my niece, who recently became vegetarian, made us a very similar recipe when she was here, which may interest some of you as it's even lower in fat-content, using low-fat fresh cheese (Speisequark) instead of creme fraiche... We love it!
try-it-twice
27th Jul, 2012
5.05
Easy to do and very tasty, and cheap to boot! An excellent recipe which even had my veg-ophobic friend interested. I will make this again and again.
tinamcgreevy
16th Jul, 2012
I add quorn mince and onion which I cook with a little water and stock cube. It gives the lasagne an extra taste and it's still suitable for veggies. It's simple and tasty. I love this recipe
tinamcgreevy
24th Jun, 2012
I made this just wk the veg and it was great but this wk I added quorn mince (which I cooked with garlic, onion and some veg stock) and it was absolutely delicious. My husband said it's the best thing I have made yet (just learning to cook). I am veggie and it was certainly better than some lasagnes I have had in italians
reeldancer25
9th Apr, 2012
5.05
Delicious! Swapped the aubergine for courgettes due to availability but really tasty! (Used less creme fraiche on the top than the recipe states as I'm not a huge fan)
tilleyflipflop1
28th Mar, 2012
5.05
Made this and added baby corn, 2 red peppers, courgette, handful cherry toms, handful of chopped chorizo some herbs and used garlic and herb philli on the top- thought it wouldn't be filling or tasty!! Mmmm as super yummy, i whizzed veggies around pan first to shorten the cooking time, loved by all. will cook again.
ahenry
20th Feb, 2012
4.05
Have just finished making and eating this, Delicious!I added loads more veg including brocolli and courgette as it could easily be demolished between two!I added the clove of garlic to the passata along with some oregano and chilli flakes. I added approx 200ml more passata as I was afraid there was not enough but it is quite watery as a result. Still a gorgeous easy midweek meal.
catzana
9th Dec, 2011
3.05
I changed the recipe as it didn't feel like enough veg. And even adding extra pepper didn't seem to do the trick. I made adjustments to the passata: mashed up onions, garlick, coriander and mustard seeds in processor to make a thick paste and mixed in with passata. Added some scrambled tofu and added it all in to the vegetables. Didn't have creme fresh for the topping so just used some tomato chutney mixed with cheese. I would definitely say that you need to use A LOT more vegetables in this recipe. I struggle to imagine how it would feed two people.
gillh007
26th Aug, 2011
5.05
Great dish, lovely favour, very heathy! I add a layer of Spinach at that bottom and double up on other veg, whatever is availalbe from the garden. ALWAYS good. In addition, use TOTAL instead of creme fraich, as no fat, but has all the taste.

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