Veggie lasagne

Veggie lasagne

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(82 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4

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

Nutrition and extra info

  • Can be frozen
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal279
  • fat13g
  • saturates4g
  • carbs35g
  • sugars15g
  • fibre6g
  • protein9g
  • salt0.63g


  • 2 tbsp oil
  • 1 onion, sliced



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

  • 1 garlic clove, sliced
  • 1 aubergine, cut into chunks



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

  • 1 red pepper
  • 8 plum tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 350ml passata
  • 200g ready-cooked lasagne sheets
  • 6 tbsp half-fat crème fraîche
  • 2 tbsp grated parmesan (or vegetarian alternative)



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


  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.

  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.

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Comments, questions and tips

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20th Jan, 2018
I add another couple of cloves of garlic and courgette. I use more cheese too, often using a mix of cheese if there are odds and ends to use up from a cheeseboard. We are not vegetarian before anyone shoots me for not thinking that cheese might not always be suitable for vegetarians
10th Sep, 2017
Loved this simple lasagne. I added mushrooms & courgettes lots of garlic and dried oregano and basil, but you can literally add any to your taste. When you roast the veg it looks like loads but cooks down to a small amount so next time I will roast double the veg.
Gina2's picture
8th Sep, 2017
Cooked it yesterday. Tasty and healthy, and open to variations... One can "play" with various combinations of spices or some additional veggies. Like it! And so does my family.
18th Apr, 2017
This is a great recipe for an easy veggie lasagna without too many calories! I would suggest adding or substituting any vegetables you like such as mushrooms and courgettes which work well, and perhaps adding herbs, garlic etc. for extra flavour. I don't agree with the recent reviews that say it's bland!
jayneboos's picture
24th Jan, 2017
I made this vegetarian lasagna for my friend, at a dinner party, but sorry to say this recipe was very very bland totally taste lass, had you add flavors to it and different vegetables to get better flavors and taste into this dish, thankfully she did enjoy my choice of veg and herbs ,,, I can't give any stars to the above recipe,,,,
8th Dec, 2016
Basically everyone who likes this recipe changes it. That's because it is terrible, bland and the cooking times are out. I feel cheated out of my dinner by this. May as well give us a recipe for beans on toast.
13th Apr, 2015
This recipie looks quite complicated due to the overly detailed instructions to begin with but in all its looks really good to eat...xxxx
9th Mar, 2014
I was a bit worried half way through that it might be a bit bland as there wasn't any herbs or spices in the recipe. I cooked this for a friend for dinner and it was really nice, would definitely cook again and looking forward to eating the leftovers!
25th Feb, 2014
Great tasty recipe so easy and a hit with all the family!
8th Feb, 2014
We love this recipe.. it is quick and easy to make and I use other vegetables that i have at hand as well. As for the taste.. it is totally delicious


22nd Jan, 2020
Could the vegetables be frozen after roasting for use at a later date.
CassieBest's picture
22nd Jan, 2020
Hi nurseblenk, Yes you could freeze the veggies after roasting if you want to get ahead. Freeze on a tray in a single layer, then once frozen you can transfer to a container so you can use as much as you need at a time. I Hope that helps. Cassie (Senior Food Editor, BBC Good Food)
31st Jul, 2019
I have not cooked this yet but I am wondering how 1 aubergine, 1 pepper and 1 onion are supposed to feed 4 people....?
goodfoodteam's picture
3rd Aug, 2019
Thanks for your question. This recipe is designed for four people and the addition of the other ingredients does bulk it out. However, we do have lasagne recipes for larger numbers if you prefer bigger portions or leftovers, take a look at our lasagne recipe collection here:
21st Apr, 2014
Add soya mince to it for a more substantial lasagne.
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