Lighter vegetable lasagne

Lighter vegetable lasagne

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(16 ratings)

Prep: 40 mins - 45 mins Cook: 1 hr, 15 mins


Serves 4
This layered pasta dish is a family favourite - give it a healthy makeover with ricotta, lentils and lots of filling vegetables

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal358
  • fat14.5g
  • saturates7.3g
  • carbs33.3g
  • sugars11.6g
  • fibre7.7g
  • protein19.8g
  • salt0.8g
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    For the roast vegetables

    • 1 small aubergine, about 250g, cut into approx 3cm chunks



      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 1 medium courgette, about 200g, cut into 2-3cm chunks



      The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

    • 1 red pepper, deseeded and chopped into 2½ cm pieces
    • 1 medium onion, halved lengthways, sliced into thin wedges



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • pinch of chilli flakes
    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    For the tomato sauce

    • 400g can plum tomatoes
    • 1 medium carrot, chopped into small dice



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 3 garlic cloves, finely chopped
    • 2 tbsp tomato purée (or sundried tomato purée – see tip)
    • 400g can green lentils (with no added salt), drained
    • 2 tbsp chopped basil, plus extra leaves to garnish



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    For the other layers

    • 300g fresh spinach



      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

    • 1 medium egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 250g tub ricotta



      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • 1 rounded tbsp chopped oregano, plus extra leaves to garnish



      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • good pinch of ground nutmeg
    • 9 dried lasagne sheets, each 17½ cm x 8cm
    • 125g ball mozzarella, roughly chopped
    • 25g parmesan or vegetarian alternative, grated



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 100g cherry tomatoes on the vine

    To serve

    • green salad


    1. Heat oven to 220C/200C fan/gas 7. Put the aubergine, courgette, pepper and onion in a large, shallow roasting tin. Scatter with the chilli flakes and season with pepper and a pinch of salt. Pour the oil over, toss together to coat (you can use your hands for this), then spread the vegetables out in a single layer. Roast for 15 mins, then give them a stir and spread them out again. Roast for another 10-15 mins until softened and turning golden.

    2. While the vegetables are roasting, make the tomato sauce. Tip the tomatoes into a medium pan, then pour 100ml water into the empty can, swirl it round and pour into the saucepan. Add the carrot and garlic, and simmer gently for 20-25 mins, partly covered with the lid and stirring occasionally, until the carrot is just tender. Stir in the tomato purée and the lentils, season with pepper and simmer for 2 mins more. Remove from the heat, stir in the basil and set aside.

    3. Tip the spinach into a large heatproof bowl, pour over boiling water, press the leaves into the water and leave for 30 secs. Drain in a large colander and rinse under cold water briefly to cool it down quickly. Squeeze the spinach to remove the excess water, then roughly chop. Beat the egg in a bowl and stir in the ricotta, oregano, nutmeg and some pepper.

    4. Lay the lasagne sheets, spread well out, in a large shallow roasting tin and pour boiling water over to cover. Move them around with a wooden spoon to make sure they aren’t sticking, then leave for 5 mins. (‘No pre-cook’ lasagne sheets benefit from a brief soaking, which improves the texture and makes them more pliable for layering in the dish.) Drain well and immediately separate them out to prevent them sticking.

    5. When the vegetables have finished roasting, lower the heat to 200C/180C fan/ gas 6. Spread a very thin layer of the tomato sauce (about 2 big spoonfuls) over the bottom of an ovenproof dish, about 25 x 18 x 7cm deep and 2 litres capacity. Lay 3 lasagne sheets across the width of the dish and spread over half of the remaining sauce and half of the roasted vegetables. Cover with 3 more lasagne sheets, then spread the spinach over the top and season with pepper. Put the ricotta mixture on top in spoonfuls and spread out over the spinach. Cover with the last 3 lasagne sheets. Spread over the rest of the tomato sauce and then the remaining roasted vegetables. Scatter over the mozzarella and Parmesan to cover the vegetables and sauce as much as possible, then top with the cherry tomatoes. Season with pepper and lay a piece of foil loosely over the top. Can be made up to a day ahead and chilled – allow an extra few mins when baking the next day. Or freeze for up to 1 month and thaw overnight in the fridge.

    6. Bake for 35 mins, then remove the foil and bake for a further 5-10 mins until everything is bubbling around the edges. Scatter with oregano and basil leaves, and serve with a green salad.

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    Comments, questions and tips

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    Josh Ashbee's picture
    Josh Ashbee
    2nd May, 2019
    600+ calories per person How on earth is this marked as 358 calories per person?!!!! 250g ricotta 125g mozzarella 25g parmesan 9 sheets of lasagne those total nearly 400 calories per serving alone.
    Rachel Wattie's picture
    Rachel Wattie
    14th Dec, 2019
    Because it serves at least 4, so you're not eating the whole 250g of ricotta etc etc. Depends on how big your serving sizes are. If you eat a smaller portion with salad, then it won't be so many calories.
    28th Nov, 2018
    Love this recipe and have made it a few times but I find it is nicer with mascarpone instead of ricotta.
    15th Jan, 2018
    This did take a little while to prepare, but was worth the effort as it was very tasty. I also took it to work for lunch the next day which was good too. I could only go to a small shop and couldn't find ricotta so instead used marscapone which worked perfectly. I also mixed up the veg I roasted and added in mushrooms. I like the fact it had lentils in too so you know you're getting some protein in. I'll definitely be making this again!'s picture
    20th Oct, 2016
    It took a little bit longer to prepare and to assemble but was absolutely delicious! As it can be made in advance, it is ideal when having friends to dinner.
    Minoo's picture
    13th Jun, 2016
    As other commenters have said, this recipe works perfectly. I made it for when we had vegetarian guests and one of the best things about it was that it could be assembled and then refrigerated until needed. It really didn't taste like a 'heathy' version and the amount of veg it packs in is impressive!'s picture
    29th May, 2016
    This recipe is very remarkable , my family and become more harmonious and more closely the most important thing my husband more in love with me hehehe ..... always a success thanks recipe
    15th Apr, 2016
    I really like Angela Nilson's recipes: they always work and this was no exception. It was delicious. It's not something you can knock up in ten minutes but which lasagna recipe can you do that? It was much enjoyed by all my pasta eating family members - some went back for seconds!
    4th Aug, 2015
    Seriously yummy! I decided to add some red wine and mushrooms to the tomato sauce then used a hand held blender to smooth it up.....would definitely recommend this recipe!
    14th Jul, 2015
    This was lovely (even enjoyed by my husband who is a confirmed meat eater!) but it took longer to prep than I thought it would. I'll definitely make it again but leave more time!


    18th Nov, 2019
    Is there a substitute I could use for the egg? Or would it be ok to omit it? My little one has an egg allergy but I think otherwise it would be a winner with the family!
    Rachel Wattie's picture
    Rachel Wattie
    14th Dec, 2019
    Delicious recipe, 5 stars. I swapped out the aubergine and courgette for leftover butternut squash that I had in the fridge, thinly-sliced, which added delicious layers. I am only cooking for myself so I used a mini oven dish and halved the recipe - still made enough for two meals. Divine.
    Josh Ashbee's picture
    Josh Ashbee
    2nd May, 2019
    tip - to make this 350 calories per portion remove all cheese and pasta
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