Five-veg lasagne

Five-veg lasagne

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(82 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 cheese made from whey and traditionally a by-product of…

  • 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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5th Dec, 2012
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.
26th Nov, 2012
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.
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!
24th Nov, 2012
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!
22nd Nov, 2012
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!
23rd Oct, 2012
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.
5th Oct, 2012
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
15th Aug, 2012
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
31st Jul, 2012
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.
22nd Jul, 2012
Can i point out that parmesan cheese is NOT veggie usually...


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