Five-veg lasagne

Five-veg lasagne

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(72 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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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.
saebell
24th Jan, 2013
4.05
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!
julesthenorweegie
17th Jan, 2013
3.05
This turned out quite plain to start with, but I added plenty of seasoning, and that made quite the difference: http://julesthenorweegie.blogspot.co.uk/2012/12/vegetable-lasagne-befit-iron-man.html
koka1212
7th Jan, 2013
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
9th Dec, 2012
3.05
Just made this. It was OK, but I wish it had a bit of a kick to it!
emsr2d2
8th Dec, 2012
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
5th Dec, 2012
4.05
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
26th Nov, 2012
1.05
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
26th Nov, 2012
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!

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