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vegetable lasagne

Easy Vegetable Lasagne

Abi Olayiwola
Delicious lasagne packed with vegetables in smoky tomato sauce and creamy sauce.
4.5 from 2 votes
Prep Time 25 mins
Cook Time 1 hr 5 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 618 kcal


Tomato Sauce

  • 2 tablespoons Oil
  • 1 Onions small, chopped
  • 2 cloves Garlic chopped
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Oregano
  • 1 Courgette cubed
  • 1 Aubergine cubes
  • 2 Peppers sliced
  • 6 Mushrooms big, sliced
  • 500 g Passata (tomato puree)
  • 200 ml Vegetable stock
  • Salt to taste
  • 1 tablespoon Chopped fresh basil

Cheese Sauce

  • 150 g Ricotta
  • 300 g Cottage cheese
  • 100 g Grated Mozzarella
  • ½ teaspoon Nutmeg
  • 1 teaspoon Chopped fresh Basil

Vegetable Lasagne

  • 10-16 Lasagne sheets
  • Cheese sauce all of the quantity prepared
  • Tomato sauce all of the quantity prepared
  • 100 g Grated Mozzarella
  • 30 g Parmesan grated


  • Wash and prepare the vegetables.
  • Preheat the oven to 180 0C fan/200 0C
  • Heat the oil in a saucepan; and add the onions. Stir continuously until translucent.
  • Add the garlic, smoked paprika and oregano. Continue stirring for around 30 secs.
  • Pour in the vegetables and stir for the content of the pot to coat.
  • Add the passata and the vegetable stock with a dash of salt to taste.
  • Cover the pot and allow to simmer for around 10 mins.
  • Add the chopped basil and leave for another 10 mins for the sauce to cook.
  • Heat some water in a pot and allow to boil. Place the pasta sheets gently into the pot.
  • Leave for around 3 mins, then gently tip out the hot water from the pot.
  • Pour cold water over the pasta sheets in the pot and separate sheets under the cold water with your hands. Place/ spread the sheets on a tray to prevent sticking.
  • While the pasta is soaking, mix all the ingredients for the cheese sauce in a bowl and stir well.
  • Spread a layer of the tomato sauce thinly on the base of the baking dish. This will prevent the pasta sheet from sticking to the dish.
  • Add a layer of single pasta sheets so it covers as much of the pan as possible.
  • Add a layer of cheese sauce, followed by a layer of the tomato sauce.
  • Repeat the two previous steps; and continue doing this until your baking dish is filled to the top.
  • I like to finish with the cheese sauce, which I then top with grated mozzarella and parmesan cheese.
  • Cover with a kitchen foil and allow to bake for 30 mins.
  • Remove from the oven and allow to cool for about 30 mins to allow the sauce to hold the pasta together for a clean cut.
  • If you can’t wait or don’t have the time, dig in immediately – you will have a gooey and mushy lasagne because of the warm cheese; but is not less delicious than if you allow it to cool.


Calories: 618kcal
Keyword Lasagna, Lasagne, Vegetable lasagne, Vegetarian dinner, Vegetarian meals
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