Five-veg lasagne

Five-veg lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(88 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Sep, 2019
Works brilliantly with GF pasta sheets.
Larissa Huber's picture
Larissa Huber
8th Jan, 2019
Good recipe but definitely needed extras. Fried onion, garlic, red chilli and a courgette before adding to peppers and aubergine. Used white sauce to layer and mix up with the spinach since i didnt have ricotta, then grated gruyere and parmesan on top. Delicious this way.
6th Feb, 2018
I agree with others re: needs more oomph. On my second attempt I added chilli flakes and garlic salt, which seemed to give it the kick it needed.
21st Nov, 2017
Needs at least 45 minutes, probably doesn’t need to be covered and yes, needs more oomph but very good. Just used one can of tomatoes and one pepper, plus all the rest, enough for two of us for two meals.
8th Jun, 2017
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.
9th May, 2017
Tasty and a good veg count but I have had nicer veggie lasagne. Needs a lot of seasoning - I added garlic and a chilli
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.
6th Mar, 2016
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.
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.
3rd Nov, 2015
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!


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.
Want to receive regular food and recipe web notifications from us?