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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4th Jul, 2010
I used a ready made cheese sauce for the topping,as I happened to have one in the fridge,& it was a big hit with the whole family.I also added a courgette to the veggie mix,& topped the whole thing off with a sprinkle of grated cheddar,which went all brown & bubbly.
8th Jun, 2010
Yum yum - I added courgette too, and also added some goats cheese into the layers. Made it a lot less 'light' but very tasty indeed! Froze and thawed very well too.
3rd Jun, 2010
Lovely - I was a bit worried because the veg was stretched very thin but it all mushed down lovely and was really tasty!
4th Oct, 2009
We really enjoy this and I use far more veg than suggested in the recipe. Basically, whatever I have lying around. I like the idea of mixing the passata in beforehand. I'll try that next time!
3rd Sep, 2009
I made this recipe when we had vegitarian friends for dinner and it went down a treat. My kids didn't like it but then there's not much they do like. My hubby however, a great meat lover, said he preffered this recipe to my usual lasagne made with mince. The only thing I did differently was I roasted the veggies the day before,which gave the flavours time to develop and I added a courgette. Lovely.
11th Jun, 2009
This was amazing! As a vegan have not had a lasagne for years but i tried this one and just changed the topping to tofu. I put a block of silken tofu in the food proccesor with crushed garlic, a little olive oil, dried oregano and sea salt and then used it in the same way as the crème fraîche. I sprinkled a little cheezly on the top. As i live in Spain i could not get passata so used frito instead. All in all it was wondeful!!
19th May, 2009
A great easy lasagne and perfect way to disguise veggies for the kids, they loved it! Enjoyed by all the family and lovely to see a more spring version of a winter classic. Much easier than the usual lasagne and multiple pots for cheese sauce etc, much more family/mum friendly!
23rd Apr, 2009
Very tasty and easy, i used any veggies i could find and it worked brilliantly!!
22nd Mar, 2009
The topping was nice, but I found the rest was little more than hot, wet vegetables. Someone earlier stated they were having difficulty sourcing vegetarian parmesan - look for cheeses branding themselves as 'parmesan-style cheese' or 'Italian style hard cheese', for example, on (you can order online - it will arrive packaged with cold-packs to keep it fresh) or Any cheese labelled 'parmesan' is never vegetarian - like jersey royal potatoes and Champagne, 'parmesan' has a protected designation of origin, which means it has to come from Italy, and has to be made with animal rennet, made from the lining of the stomach of calves, and is often a by-product of veal production, a double no-no for vegetarians.
17th Mar, 2009
I made this last night but wasn't impressed. I added more garlic, wine & basil to the sauce as I didn't think it sounded tasty enough, but still it wasn't great, I didn't think there was enough veg in it to feed 4 people. I did like the topping though and would use that agian. I will make a veggie lasagne again but I think I will add alot more veg, I think mushrooms and courgettes would be nice.


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