Five-veg lasagne

Five-veg lasagne

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(86 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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22nd Jul, 2012
Can i point out that parmesan cheese is NOT veggie usually...
11th Jul, 2012
Lovely recipe, although I used tinned tomatoes instead of the passata and chopped and added garlic and onion too. Was nice with a bit of home made garlic bread! Overall an easy, healthy recipe! Would recommend!!
20th Jun, 2012
Just a heads up to people - parmesan isn't vegetarian.
9th Jun, 2012
Parmesan is not vegetarian, but the lasagne with feta worked quite well!
22nd May, 2012
This recipe really didn't do it for us. It was quite "claggy", I'm not sure if this was due to the pasta sheets not being correctly cooked or if it was the topping but it was not very pleasant. In order to brown the pine nuts it needed longer than 10 minutes but this dried out the topping, making it taste quite dry. I would make again but with changes - I'd use a normal cheese sauce on top as I don't think this version saves you many calories and is certainly poorer in taste. I think Delia's veggie lasagne is a much better alternative to a meat version, although is more time consuming.
24th Apr, 2012
I'm not a vegetarian but wanted to try this recipe. Didn't follow recipe completely. Took out the aubergine and put in roasted butternut squash and courgette, added chilli to the passata and used a cheese sauce between the layers of lasagne. Was delicious and even nicer heated up the next day!!
23rd Apr, 2012
It was good, but I think it could do with more cheese (and some more spices/seasoning)!
11th Apr, 2012
Plan to make it but it's not strictly vegetarian unless you can find veggie parmesan. Sainsbury's Basics have acceptable Italian Style Hard Cheese.
15th Mar, 2012
I subbed in courgette for aubergine and added a sweet pointed pepper...had no pine nuts in but i think it would have tasted amazing if i had. Lovely, will be making again
9th Oct, 2011
I made this version of homemade pesto ( and layered that on top of each layer of pasta. It seemed to add a bit more flavour.


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