Five-veg lasagne

Five-veg lasagne

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(70 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 150g mushroom, chopped
    Mushroom

    Mushroom

    mush-room

    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
    Spinach

    Spinach

    spin-atch

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

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

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

  • 25g 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…

  • 25g pine nut

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.

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Comments, questions and tips

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asargent05
8th Jun, 2017
2.55
Great recipe, but it needs extra oomph so I added onion and garlic (as advised by others) and mashed fresh spinach instead of frozen with the ricotta to make the topping. Topping also needs more seasoning.
Twinklebum99
9th May, 2017
3.8
Tasty and a good veg count but I have had nicer veggie lasagne. Needs a lot of seasoning - I added garlic and a chilli
krzywa
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.
little_lady
6th Mar, 2016
3.8
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.
leew
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.
lizziemoon
3rd Nov, 2015
5.05
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!
Amy.t
27th Oct, 2015
5.05
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.
MSchiebroek
20th Aug, 2015
3.8
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.
audreytotaldietfood
10th Jun, 2015
One of the best recipe ! Lots of our clients are vegetarians, we deliver to them a personalised menu like this one: http://www.totaldietfood.com/news/387/27/A-TDF-menu-for-a-vegetarian/#.VXgc4VWUzGd
evelynrosew
15th Apr, 2015
3.8
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.

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