Five-Veg Lasagne Recipe


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest Group


 Olive oil4 Tablespoon
 Aubergine1 Large, cut into small cubes
 Mushrooms12 Ounce, chopped (350 Gram)
 Roasted red peppers4 , chopped
Passata with onions and garlic
 Lasagna sheets10
 Frozen spinach14 Ounce, Defrosted (400 Gram)
 Ricotta250 Gram (1 Tub)
 Grated parmesan cheese1 Ounce (25 Gram)
 Pine nuts1 Ounce (25 Gram)

Nutrition Facts

Serving size

Calories 1182 Calories from Fat 320

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 10.3 g51.5%

Trans Fat 0 g

Cholesterol 38.1 mg

Sodium 697.6 mg29.1%

Total Carbohydrates 167 g55.6%

Dietary Fiber 7.9 g31.5%

Sugars 15.7 g

Protein 46 g92.3%

Vitamin A 343.2% Vitamin C 140.8%

Calcium 35% Iron 18.6%

*Based on a 2000 Calorie diet


1. Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a large baking dish, about 20 x 30cm. Spoon over half of the passata, then arrange a layer of lasagne sheets on top.
2. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.