Five-veg lasagne

Five-veg lasagne

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(84 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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1st Mar, 2013
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.
11th Feb, 2013
Not very tasty,and needed alot more seasoning
10th Feb, 2013
Lush recipe. I roasted peppers in oven first and added some chilli flakes, to spice it up. Everyone loved it.
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!
29th Jan, 2013
Lovely recipe, easy to make and tastes great! I added some lardons for a bit of extra meaty protein.
27th Jan, 2013
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.
24th Jan, 2013
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!
17th Jan, 2013
This turned out quite plain to start with, but I added plenty of seasoning, and that made quite the difference:
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
9th Dec, 2012
Just made this. It was OK, but I wish it had a bit of a kick to it!


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