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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19th Mar, 2011
Try pre-cooking the lasagne sheets in boiling, salted water, add a bit of vegetable oil to the pan to stop them sticking together. try to cover the whole top and edges with the creme fraiche to help stop them from burning and going hard.
16th Mar, 2011
I liked the flavours in this recipe but I used raw lasagne sheets and they went all hard on the top, so my mum left some of it, so a bit embarrassing as was a dinner party. Next time I will use fresh, or precook the sheets, has anyone else had this problem or can you help solve it? Same thing happened when I made a turkey lasagne, think there was not enough liquid on top of the final lasagne sheets?
13th Mar, 2011
Nice recipe, the crème fraîche makes a good alternative. I added courgettes and mushrooms to bulk it out a bit.
9th Mar, 2011
Great recipe, though I made some changes - used carrots, courgettes and mushrooms, plus I seasoned using oregano, basil and some mixed herbs. I cooked the veg and passata together as others have done, thanks for the tip. Husband usually hates vegetarian food (we've given up meat for lent), but loved this dish :) yay!
27th Feb, 2011
I liked this a lot (and am making it now for the 3rd time). It's yummy as a lasagne should be but it also feels so healthy - packed full of veg and colour!
8th Oct, 2010
Very easy and tasty -great!
8th Oct, 2010
Very easy and tasty -great!
29th Aug, 2010
Not being a huge fan of crème fraîche, i was pleasantly suprised how nice the topping was. I used more vegetables than stated in the recipe (including courgettes) then mixed them with the passata after they had been roasted. I used what i needed to make the lasagne and put the remaining vegetables in the freezer ready for next time. I also added 1 large chopped chilli to give it a bit of heat and served it with toasted onion bread topped with fresh chopped tomato and basil - delicious!
23rd Aug, 2010
Made this for my parents last night, wasn't the first time I've made it but this time I used fresh lasagne which was much nicer, next time I will add more veg as I dont think they was enough. However, all in all, it was a very tasty meal and my mum said it was the best lasagne shes had. Result!
24th Jul, 2010
Too much tomatoe. I found it was watery. I think I wouldn't bother pre-cooking the pasta next time, and make more of the veggies to give them flavour.


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