Veggie lasagne

Veggie lasagne

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(81 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
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  • 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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5th Feb, 2014
Tastes great, easy to cook - perfect dinner!
2nd Jun, 2013
I made this the other night, really tasty, full of flavour and low fat too!! I used a courgette instead of aubergine, and added some mushrooms I had left over from a recipe the previous night, my parents loved it! I will definitely be making it again!
Sandramont's picture
30th Nov, 2012
This sounds lovely I am going to make for my son and his partner James , can i freeze it if i make it this weekend as i am going to be pushed for time next week. San
1st Nov, 2012
Easy recipe, Used dried lasagne sheets which I pre cooked, added roasted red chilli added oregano and scattered 1 tsp capers between each layer. This is the 2nd I have prepared this dish and it will not be the last.
23rd Oct, 2012
I added a de-seeded roasted red chilli 2tsp Oregano and a tsp of capers scattered between each layer. The dish was vey tasty and I will look forward to making it again.
19th Sep, 2012
Hi - my niece, who recently became vegetarian, made us a very similar recipe when she was here, which may interest some of you as it's even lower in fat-content, using low-fat fresh cheese (Speisequark) instead of creme fraiche... We love it!
27th Jul, 2012
Easy to do and very tasty, and cheap to boot! An excellent recipe which even had my veg-ophobic friend interested. I will make this again and again.
16th Jul, 2012
I add quorn mince and onion which I cook with a little water and stock cube. It gives the lasagne an extra taste and it's still suitable for veggies. It's simple and tasty. I love this recipe
24th Jun, 2012
I made this just wk the veg and it was great but this wk I added quorn mince (which I cooked with garlic, onion and some veg stock) and it was absolutely delicious. My husband said it's the best thing I have made yet (just learning to cook). I am veggie and it was certainly better than some lasagnes I have had in italians
9th Apr, 2012
Delicious! Swapped the aubergine for courgettes due to availability but really tasty! (Used less creme fraiche on the top than the recipe states as I'm not a huge fan)


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