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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28th Mar, 2012
Made this and added baby corn, 2 red peppers, courgette, handful cherry toms, handful of chopped chorizo some herbs and used garlic and herb philli on the top- thought it wouldn't be filling or tasty!! Mmmm as super yummy, i whizzed veggies around pan first to shorten the cooking time, loved by all. will cook again.
20th Feb, 2012
Have just finished making and eating this, Delicious!I added loads more veg including brocolli and courgette as it could easily be demolished between two!I added the clove of garlic to the passata along with some oregano and chilli flakes. I added approx 200ml more passata as I was afraid there was not enough but it is quite watery as a result. Still a gorgeous easy midweek meal.
9th Dec, 2011
I changed the recipe as it didn't feel like enough veg. And even adding extra pepper didn't seem to do the trick. I made adjustments to the passata: mashed up onions, garlick, coriander and mustard seeds in processor to make a thick paste and mixed in with passata. Added some scrambled tofu and added it all in to the vegetables. Didn't have creme fresh for the topping so just used some tomato chutney mixed with cheese. I would definitely say that you need to use A LOT more vegetables in this recipe. I struggle to imagine how it would feed two people.
26th Aug, 2011
Great dish, lovely favour, very heathy! I add a layer of Spinach at that bottom and double up on other veg, whatever is availalbe from the garden. ALWAYS good. In addition, use TOTAL instead of creme fraich, as no fat, but has all the taste.
23rd Jun, 2011
Made it just as the recipe, except I used lots of sml plum tomatoes. Upped the amount of toppings to cover my dish. Very nice a refreshing dish rather than usual stodgy Lasagne. Family loved it. J
8th Jun, 2011
Delicious! Threw a chilli & some spinach in, and it was a filling but light meal. Definitely do again.
1st Jun, 2011
Had this last night for dinner, didn't think the other half would be too interested, but he seemed to enjoy it, so tasty and full of flavour, a lovely healthy, filling dish, will be on my list of regular meals.
23rd Apr, 2011
Made it exactly as above, but added 2 courgettes which bulked it up a bit. Absolutely delicious, perfectly light, a great substitute instead of the heavy traditional recipe. YUM!
lornamcinnes's picture
16th Apr, 2011
Unlike some lasagnes this one didn't feel like lead in my stomach afterwards, it was nice and light. I used a courgette and some mushrooms instead of the aubergine and I used fresh pasta sheets, which worked very well. When I make it again I think I'll use a slightly hotter oven so that the vegetables are more brown and softer and the topping browns nicely as it was a bit pale. Lovely though, I will definitely use it again.
20th Mar, 2011
I am quite disappointed with this, the quantities are wrong and only stretched to serving two people. I had to add half a butternut squash, and two extra peppers.... In addition to that, the passata tasted raw, so next time I will probably just stir fry the veggies and add teh passata, leave it simmer before I assemble the lasagne. Fingers crossed.


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