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Vegetable Lasagne

Name: Vegetable Lasagne
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vegetable Lasagne
Ingredients: 2 onions chopped; 3 garlic cloves minced; 2 courgettes sliced; 2 red peppers diced; 1 aubergine cubed; 800g canned chopped tomatoes; 1 tablespoon dried oregano; 12 dried lasagne sheets; 500g ricotta cheese; 1 large egg; 200g grated mozzarella cheese; 1 tablespoon olive oil

Vegetable Lasagne is a classic family meal that is packed with fresh vegetables. This recipe uses courgettes, peppers and aubergine to create a rich filling. It is a hearty and satisfying dinner that everyone can enjoy. You can easily adapt it with whatever vegetables you have in your kitchen.

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Why you should try vegetable lasagne

Making a vegetable lasagne is a great way to eat more greens while still having a comforting meal. The layers of pasta and cheese sauce provide a perfect texture alongside the soft roasted vegetables. It is a simple dish that works well for leftovers the next day. This recipe is straightforward to follow and requires basic ingredients from your local shop.

A step-by-step guide to vegetable lasagne

Step 1

Prepare vegetables: Heat the oil in a large pan and fry the onions and garlic until they are soft. Add the courgettes, peppers and aubergine then cook for a few more minutes. Pour in the chopped tomatoes and oregano and let the sauce simmer for ten minutes. This creates the base for your vegetable lasagne.

Step 2

Mix cheese: In a small bowl, combine the ricotta cheese with one egg and a pinch of salt. Stir the mixture until it is smooth and well combined. This creamy layer will sit between the pasta and the vegetables. Having the cheese ready makes the assembly process much faster.

Step 3

Assemble layers: Spread a thin layer of the vegetable sauce in the bottom of a large baking dish. Place a layer of lasagne sheets on top followed by some ricotta mixture and more sauce. Repeat these layers until you have used all your ingredients. Finish with a final layer of pasta and the remaining sauce.

Step 4

Bake dish: Sprinkle the grated mozzarella over the top of the dish. Place it in the oven at 200 degrees for about thirty minutes until the cheese is golden and bubbling. Let the dish sit for five minutes before serving. This helps the layers stay together when you cut into it.

My best tips for vegetable lasagne

Try to cut your vegetables into similar sizes so they cook evenly in the pan. If you want a deeper flavour, you can roast the peppers and aubergine before adding them to the tomato sauce. Ensure the pasta sheets are completely covered by the sauce to prevent them from becoming hard or crunchy. You can use low fat ricotta if you want a lighter version of this vegetable lasagne.

Letting the dish rest after baking is very important for the structure. This prevents the filling from sliding out when you serve the portions. If the cheese starts to brown too quickly, cover the dish with a piece of foil for the last ten minutes of cooking. Adding a handful of fresh spinach to the sauce is another easy way to pack in more nutrients.

You might also enjoy classic white bread, pasta with minced beef and cream or steak with smashed potatoes.

Ingredients

servings

Adjust quantity

2 onions chopped
3 garlic cloves minced
2 courgettes sliced
2 red peppers diced
1 aubergine cubed
800 g canned chopped tomatoes
1 tablespoon dried oregano
12 dried lasagne sheets
500 g ricotta cheese
1 large egg
200 g grated mozzarella cheese
1 tablespoon olive oil

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2615 kJ / 625 kcal
Fat:28 g
- of which saturates:15 g
Carbohydrates:55 g
- of which sugars:10 g
Protein:30 g
Fibre:7 g
Salt:800 mg

To avoid a watery vegetable lasagne, make sure to cook the vegetables until their moisture has evaporated. Simmering the tomato sauce for at least ten minutes also helps thicken the filling. This ensures the layers stay firm and the pasta absorbs the right amount of liquid.

Which vegetables work best in a vegetable lasagne?

You can use almost any vegetables like mushrooms, spinach, carrots or butternut squash. This vegetable lasagne is very flexible and works well with most Mediterranean style vegetables. Just make sure to soften harder vegetables in the pan before layering them into the dish.

Can I freeze vegetable lasagne?

Yes, you can freeze this dish either before or after baking. If you freeze it after baking, ensure it is completely cold before placing it in the freezer. Reheat it in the oven until the middle is piping hot.