Veggie lasagne

Veggie lasagne

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(70 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
  • Healthy
  • Vegetarian

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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mwalker
25th Feb, 2009
3.05
Made this recipe last night and it was really tasty. Used courgettes instead of aubergine. Only comment would be that although the creme fraiche was nice it was a bit solid. Any suggestions as to what you could mix into it to make it a bit runnier?
helen2605
16th Feb, 2009
5.05
I really enjoyed this - I added extra mushrooms and peppers to bulk it up a bit. The topping made a nice change to the usual cheese sauce
jessicalb89
10th Feb, 2009
4.05
I didn't think there was enough filling so i added a can of red kidney beans at last minute! It tasted much better the next day, and like many others who have reviewed this, i added lots of herbs and some garlic to give it a bit more flavour.
tanisha
19th Nov, 2008
This was great! I'm only 17 and it was the my first meal i'd ever made, love it!
steffy1985
6th Nov, 2008
4.05
ok, needed a bit more oomph maybe some different veg or a bit of chilli or herb- tasted a lot better when reheated the next day. Topping really nice and didn't feel too bloated (like I normally feel after lasagne)
jrosier
5th Nov, 2008
Maybe I did something wrong when making this, but I did not like it. Although usually love veggie lasagna!!!
hexane
22nd Sep, 2008
5.05
Excellent! Very tasty and easy to make.
notmum
31st Aug, 2008
4.05
This really surprised me as I expected it to be really bland, I did ad mixed herbs to the veggies as I roasted them but that is all I did differently and this was lovely, it was very easy to make too and I will definitely make it again.
chatterbox
7th May, 2008
I made it exactly how it says, and the only thing I did that was different was add a sliced courgette I had. The topping looked good and the whole thing dished up beautifully onto the plate. The biggest bonus point is the fact that it is low fat too!
chatterbox
7th May, 2008
Fabulous ans SO easy to make and flavoursome too!

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