Five-veg lasagne

Five-veg lasagne

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(67 ratings)

Prep: 15 mins Cook: 40 mins


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

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal528
  • fat30g
  • saturates8g
  • carbs46g
  • sugars12g
  • fibre9g
  • protein21g
  • salt2.11g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 aubergine, cut into small chunks



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

  • 150g mushroom, chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 roasted red peppers, chopped
  • 700g passata with onions and garlic
  • 8-10 lasagne sheets
  • 400g frozen spinach, defrosted



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 25g grated Parmesan (or vegetarian alternative)



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

  • 25g pine nut


  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.

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Comments, questions and tips

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7th Oct, 2016
More effort that it's worth.This is basically a ratatouille with pasta - it was ok, but I'd rather just have classic ratatouille, it did not create a flavor that was very memorable for me.
6th Mar, 2016
A healthy and hearty recipie. This works well with the ingredients listed, but also a good way to use up any leftover vegetables. Great served with garlic bread.
29th Feb, 2016
After registering, I clicked on print. Several minutes later with messages about various websites that can't live without trying to sell me something, it didn't print. I have got nothing from this appaling site and would like to be removed from the dozens of the aforementioned companies dedicated to slowing down my computer and making some at the bbc richer.
3rd Nov, 2015
Despite doubts caused by some previous reviews, I was thrilled to find that this was so so good! I'm not usually a huge fan of aubergine but I really cannot explain how good this was. I added lots of oregano, basil, salt, pepper and chilli flakes (what is a pasta dish without those things?!). I halved the spinach in the topping and just left the pine nuts out. Mine needed cooking for 30 minutes covered and 10 uncovered to cook it all the way through. Will be making this again for sure!
27th Oct, 2015
Instantly became a family favourite. I followed the recipe exactly and have made it several times with no problems whatsoever. It's really impressed veggie friends who confess that they sometimes get bored of veggie lasagne being served up to them. This one is different though and I've had to pass the recipe on several times. The spinach topping is delicious... I think this is what makes all of the difference.
20th Aug, 2015
It became quite watery/juicy when I made it but due to the passata it was still full of flavour, so not a problem. Nice and easy recipe for a quick lasagna but definitely not the best lasagna I've ever had.
10th Jun, 2015
One of the best recipe ! Lots of our clients are vegetarians, we deliver to them a personalised menu like this one:
15th Apr, 2015
While I enjoyed this, I found the topping rather lacking and the dish as a whole is slightly, dare I say it, forgettable. The filling saves it from being 3 stars. Tip? Bump up the seasoning for added oomph.
TheEightHours's picture
9th Mar, 2015
We tried this recipe and found that if you keep it simpler it works even better. It doesn't need all those different elements just a few key ingredients. We don't add in the pasta sheets to keep it gluten free.
20th May, 2014
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.


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