Very vegetable lasagne

    1 hour 20 min

    Loads of lovely vegetables make this vegetarian lasagne absolutely delicious. You could play around with the types and proportions of vegetables used... feel free to make it a 'broccoli lasagne', for example, just by omitting the courgette, green pepper and carrot and adding another head of broccoli instead. Enjoy!

    236 people made this

    Serves: 12 

    • 12 lasagne sheets
    • 2 tablespoons olive oil
    • 2 heads fresh broccoli, chopped
    • 2 carrots, thinly sliced
    • 1 large onion, chopped
    • 2 green peppers, chopped
    • 2 small courgette, sliced
    • 3 cloves garlic, minced
    • 60g plain flour
    • 700ml milk
    • 70g Parmesan cheese, divided
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 275g frozen chopped spinach, thawed
    • 225g cottage cheese
    • 675g ricotta cheese
    • 275g grated mozzarella cheese, divided

    Prep:35min  ›  Cook:35min  ›  Extra time:10min cooling  ›  Ready in:1hr20min 

    1. Preheat oven to 190 C / Gas 5. Grease a 20x30cm baking dish.
    2. Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
    3. Heat oil in a large frying pan over medium heat. When oil is hot add broccoli, carrots, onions, peppers, courgette and garlic. Saute for 7 minutes; set aside.
    4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to the boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/3 of the Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve a ladleful of the spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
    5. Spread a ladleful of spinach mixture in the bottom of the prepared dish. Layer lasagne sheets, ricotta mixture, vegetables, spinach mixture and 3/4 of the mozzarella cheese, ending with lasagne sheets. Top with reserved spinach mixture, remaining mozzarella cheese and remaining parmesan cheese.
    6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (177)


    I used what veg I had to hand, including fresh spinach, and adapted the cheese content as I had cheddar and some cream cheese to use up. The result was excellent!  -  16 Jan 2014


    I found this to be quite a labour intensive recipe I ended up with loads of pans and a kitchen that looked like a bomb had dropped Having said that this Lasagne was beautiful really nice my family enjoyed it. I will definitely make it again but be more attentive when it comes to preparation. I would definitely recommend it, its lovely Thanks for sharing  -  01 Apr 2013


    Great recipe, benefitted by some spice! I compiled many of the suggestions here and came up with a version that I think tastes great. 1. I cook the zucchini separately from the rest of the veggies so they can have their own layer in the lasagna. 2. I heavily seasoned all the veggies with several big shakes of basil and oregano, salt (several large pinches), pepper and garlic. I added ~5 cloves to kick it up. I also threw in a few shakes of crushed red pepper. 3. I added garlic powder to the white/parmesan sauce. Butter would richen it up, but I wanted to try to keep it somewhat healthy. 4. I added some tomato slices to the top of the pile, then smothered it in mozz + parm cheese. It adds a nice flavor, and is a nice visual touch in my opinion... 5. I cook mine for about 45-50 minutes, uncovered, in order for the top to brown.  -  10 Feb 2008  (Review from Allrecipes US | Canada)