The BBC Good Food logo
Veggie lasagne

Veggie lasagne

By
A star rating of 4.2 out of 5.89 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A light but luscious vegetarian lasagne to tickle your taste buds - it contains just 13g of fat compared to the more usual 19g

  • Freezable (Can be frozen)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal279
fat13g
saturates4g
carbs35g
sugars15g
fibre6g
protein9g
low insalt0.63g
Advertisement

Ingredients

  • oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 1 aubergine, cut into chunks
  • 1 red pepper
  • 8 plum tomatoes, halved
  • 350ml passata
  • 200g ready-cooked lasagne sheets
  • 6 tbsp half-fat crème fraîche
  • grated parmesan (or vegetarian alternative)

Method

  • STEP 1

    Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.

  • STEP 2

    Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

Goes well with

Recipe from Good Food magazine, February 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.89 ratings
Advertisement
Advertisement
Advertisement

Sponsored content