Veggie lasagne

Veggie lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(60 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ibizafan
16th Mar, 2011
I liked the flavours in this recipe but I used raw lasagne sheets and they went all hard on the top, so my mum left some of it, so a bit embarrassing as was a dinner party. Next time I will use fresh, or precook the sheets, has anyone else had this problem or can you help solve it? Same thing happened when I made a turkey lasagne, think there was not enough liquid on top of the final lasagne sheets?
emmalooroo
13th Mar, 2011
5.05
Nice recipe, the crème fraîche makes a good alternative. I added courgettes and mushrooms to bulk it out a bit.
pokkadee
9th Mar, 2011
5.05
Great recipe, though I made some changes - used carrots, courgettes and mushrooms, plus I seasoned using oregano, basil and some mixed herbs. I cooked the veg and passata together as others have done, thanks for the tip. Husband usually hates vegetarian food (we've given up meat for lent), but loved this dish :) yay!
eleanor73
27th Feb, 2011
5.05
I liked this a lot (and am making it now for the 3rd time). It's yummy as a lasagne should be but it also feels so healthy - packed full of veg and colour!
alirodgers
8th Oct, 2010
5.05
Very easy and tasty -great!
alirodgers
8th Oct, 2010
5.05
Very easy and tasty -great!
rhianthomas1984
29th Aug, 2010
4.05
Not being a huge fan of crème fraîche, i was pleasantly suprised how nice the topping was. I used more vegetables than stated in the recipe (including courgettes) then mixed them with the passata after they had been roasted. I used what i needed to make the lasagne and put the remaining vegetables in the freezer ready for next time. I also added 1 large chopped chilli to give it a bit of heat and served it with toasted onion bread topped with fresh chopped tomato and basil - delicious!
charlottie-bailey
23rd Aug, 2010
4.05
Made this for my parents last night, wasn't the first time I've made it but this time I used fresh lasagne which was much nicer, next time I will add more veg as I dont think they was enough. However, all in all, it was a very tasty meal and my mum said it was the best lasagne shes had. Result!
redmazzy
24th Jul, 2010
Too much tomatoe. I found it was watery. I think I wouldn't bother pre-cooking the pasta next time, and make more of the veggies to give them flavour.
cinnamonstix
4th Jul, 2010
I used a ready made cheese sauce for the topping,as I happened to have one in the fridge,& it was a big hit with the whole family.I also added a courgette to the veggie mix,& topped the whole thing off with a sprinkle of grated cheddar,which went all brown & bubbly.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.