Five-veg lasagne

Five-veg lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(67 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
GwenKat
13th Apr, 2014
3.8
Simple and really versatile. I'm playing around with different versions e.g. adding cheese and using different vegetables. It does need salt and pepper added in, I think. I also found it better to roast all the vegetables together in the oven before adding them in.
suzymmorton
5th Jun, 2013
4.05
We really enjoyed this. I made a few alterations to fit with what was in the cupboard - for 2 people to make the tomato based part I browned a chopped onion and a crushed clove of garlic then added 1 small aubergine 1 courgette 4 sundried tomatoes some mushrooms half a jar plain passata fresh basil and oregano a beef stock cube half a tin of green lentils and then made the rest as per the recipe and it worked pretty well and wasn't too bland.
emerson83
14th Mar, 2013
4.05
Yummy! Very tasty - nice with garlic bread.
runforwood
1st Mar, 2013
2.05
The topping was horrendous but the filling was good.
runforwood
1st Mar, 2013
2.05
The topping was horrendous; maybe better if used fresh and less spinach, but the filling was lovely. Used a jar of roasted peppers, worked well.
jdsilva
11th Feb, 2013
2.05
Not very tasty,and needed alot more seasoning
nacholibra
10th Feb, 2013
Lush recipe. I roasted peppers in oven first and added some chilli flakes, to spice it up. Everyone loved it.
amieg87
4th Feb, 2013
I made this today, instead of using passata I used 2 tins of chopped tomato which I added a bit of sugar and tomatoe purée to and blended it!! I also added olives instead mushrooms, courgettes and red onion. It is very tasty and I will most Definatley making it again!
elprice
29th Jan, 2013
4.05
Lovely recipe, easy to make and tastes great! I added some lardons for a bit of extra meaty protein.
rachel182
27th Jan, 2013
4.05
Absolutely lovely :) made this tonight for me and my boyfriend. Will deffinately be making it again! We didn't have any ricotta so used soft cheese similar to philadelphia instead. We used dried pasta sheets and next time will use fresh as it took nearly 1hr in the oven.

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.