Five-veg lasagne

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 pepper, 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 (85)

saebell's picture
4

Good base recipe - made for adaptation. We used sweet potatoes, courgettes and a hold hunk of other veg to make it more of a 10 veg lasagne! We also added Italian herbs and some chilli too, to give it a kick - found it very odd there wasn't any herbs in. Overall, a fair recipe. Topping was good, especially with a sprinkling of nutmeg!

koka1212's picture

I liked the recipe so I gave it a try last night. It did not turn out as I expected. A bit bland. I am not making it again. sorry

julesthenorweegie's picture
3

Just made this. It was OK, but I wish it had a bit of a kick to it!

emsr2d2's picture

I haven't tried it but please note:

PARMESAN IS NOT VEGETARIAN!

This recipe should either be in the non-vegetarian section or the ingredients should be changed to read "vegetarian parmesan alternative".
Any cheese actually called parmesan contains animal rennet and is therefore no suitable for veggies.

pshopper's picture
4

Made this yesterday and it was yummy. Altered a couple of things though. Used Lloyd Grossman's bacon & tomato pasta sauce instead of passata. Bought a large jar of pre-cooked red peppers and added those-from Sainsburys where the olive section is set out- and doubled the ricotta cheese and instead of parmesan, I had Emmental in the fridge so used that up.
It went down a treat with french bread and green salad.

tartybaker123's picture
1

Oh dear! Really didn't like this one. Lacked flavour even though I added seasoning. Didn't like the texture of the spinich or the flavour of the ricotta. It's a shame because it is really healthy. On the plus side it is really easy to make. It did need more heating through than the recipe suggested though. Everyone in the famliy left it & we all made a fried egg sandwhich instead.

cl41re_r's picture

I am rather disappointed in this recipe - it is labelled as vegetarian yet it is not as it has parmesan in the ingredients list, which of course has calf rennet in it and so not vegetarian. Misleading recipe!

maximin's picture
5

delicious! added fresh red onion, chilli pepper and garlic all finely chopped to the veg mix. left it in the oven for almost double the stated time. very much enjoyed this!

kitiaraa's picture

I changed this recipe a bit with great success. To give it more flavour I made my own passata. I chopped two onions and fried them for 5 min together with a crushed garlic clove, then I added 2 cans of normal passata together with chopped sun-dried tomatoes (small glass). I tasted with salt, pepper, sugar and tomato vinegar. Instead of ricotta chesse, I sliced a roll of goat chesse and used the slices as a top layer above the spinach. Tasted great!

teresak83's picture
4

Great lasagne. I only used 2 roasted peppers and i'm glad I did as I think 4 would have made the dish too rich.

collinszzz's picture

Carnivore husband loved this dish. I made a couple of alterations to this recipe though: Added a splash of balsamic vinegar to the vegetables and finished the layering with sliced courgette before spooning on the spinach & ricotta

nicolajane42's picture
4

My boyfriend and I found this recipe in a 101 Healthy eats book by the BBC Good Food and decided to make it. It was very tasty but there did seem like quite a lot of prep work to get it ready for the oven. We aren't vegetarians and it isn't particularly low calorie - so I'm not sure we'll be making it again instead of regular lasagne but we now have this veggie recipe in our repertoire so if a vegetarian ever comes for dinner - I know what I'll be cooking for them!

mollymango's picture
3

I enjoyed this meal, it's a great way to get your five a day, and can be made earlier in the day and cooked when you're hungry. I did however feel like it was missing something. Next time I might add quite a bit more seasoning, or try adding some chilli and cumin for a bit of extra flavour. It was a large portion as well, too much for me to finish. Would be nice with crusty bread.

whenyougohome's picture

Can i point out that parmesan cheese is NOT veggie usually...

missamz20's picture
5

Lovely recipe, although I used tinned tomatoes instead of the passata and chopped and added garlic and onion too. Was nice with a bit of home made garlic bread! Overall an easy, healthy recipe! Would recommend!!

smoosh's picture

Just a heads up to people - parmesan isn't vegetarian.

pipstodgell's picture

Parmesan is not vegetarian, but the lasagne with feta worked quite well!

allie80's picture
2

This recipe really didn't do it for us. It was quite "claggy", I'm not sure if this was due to the pasta sheets not being correctly cooked or if it was the topping but it was not very pleasant. In order to brown the pine nuts it needed longer than 10 minutes but this dried out the topping, making it taste quite dry. I would make again but with changes - I'd use a normal cheese sauce on top as I don't think this version saves you many calories and is certainly poorer in taste. I think Delia's veggie lasagne is a much better alternative to a meat version, although is more time consuming.

susanmccon's picture
4

I'm not a vegetarian but wanted to try this recipe. Didn't follow recipe completely. Took out the aubergine and put in roasted butternut squash and courgette, added chilli to the passata and used a cheese sauce between the layers of lasagne.
Was delicious and even nicer heated up the next day!!

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