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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8th May, 2008
I am not a vegetarian ut thought that this recipe was fab, I couldnt get hold of any ricotta so used a tub of four cheese sauce instead, I also added courgettes and basil to the vegetables.
8th May, 2008
I done this ones and now I had done it so severaol times that I can't even remember, we had ated it cold and warm, delicious :)
8th May, 2008
Made this the other day for tea - it was delish and very easy. I used normal peepers which I roasted in the oven first. Very different tasting from my normal lasgna so brill!
17th Apr, 2008
not good food - GREAT food. this lasagne was just delicious! simply lovely - worth the effort.
4th Apr, 2008
This was a great veggie main, I found my spinach topping was fine after being covered with foil, didn't dry out too much, but I did put LOTS more parmesan than specified in and on, as I think it needs a bit more oomph. Only problem was I couldn't find roasted peppers, so used fried fresh ones. I think this overpowered it a bit, so won't do that again.
LumariaCooks's picture
18th Mar, 2008
Very easy to make, and I found can serve more than 4. The spinich topping was great - mine wasn't dry at all! I'd make it again, it tastes very healthy. Not quite enough flavour though, so 4/5.
14th Mar, 2008
Fun to make - loved the green topping. Only used 2 red peppers but added some tinned sweet corn. Felt it lacked something but don't know what? Enough to feed at least 6 people.
13th Mar, 2008
Omitted the aubergine and it was just fine. The topping seemed excellent , looking and tasting better than the usual bechamel.
13th Mar, 2008
Omitted the aubergine and it was just fine. The topping seemed excellent , looking and tasting better than the usual bechamel.
Frantic Flapjack
13th Mar, 2008
Didn't like this one at all I'm afraid. The spinach topping was dry although I did cover it in foil. It was like trying to chew through straw. I really like spinach and cook lots of veggie meals, but this dish as a whole just didn't hit the button. Won't be making it again.


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