Rainbow vegetable lasagne

    1 hour 30 min

    These spinach lasagne sheets are absolutely chock-a-block with the beautiful colours, flavours and nutrients of red, green and yellow peppers, courgette, tomatoes, onion and loads of herbs and spices. You'll be over the moon when you taste the rainbow of this gorgeous veg pasta bake!

    54 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 3 onions, chopped
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 1 yellow pepper, chopped
    • 2 sliced courgette
    • 8 chopped tomatoes
    • 3 tablespoons tomato purée
    • 4 cloves garlic, minced
    • 2 tablespoons dried oregano
    • 2 tablesopons dried basil
    • 1 tablespoon dried thyme
    • salt and pepper to taste
    • 2 tablespoons butter
    • 1 1/2 tablespoons plain flour
    • 700ml milk
    • 120g grated Cheddar cheese
    • 1/8 teaspoon freshly ground nutmeg
    • salt and pepper to taste
    • 12 sheets lasagne verdi (spinach lasagne)

    Prep:40min  ›  Cook:50min  ›  Ready in:1hr30min 

    1. Heat the oil in a large saucepan. Add the onions and sauté for 3 minutes. Add the peppers and sauté for 2 minutes. Add the courgette and sauté 3 minutes before adding the tomatoes, tomato purée, garlic, oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
    2. Preheat the oven to 95 C / Gas 1/4 . Grease a 20x30cm baking dish.
    3. While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagne. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt and pepper.
    4. Soak the lasagne sheets in water for 30 seconds.
    5. Cover the bottom of the prepared dish with some of the tomato mixture followed by a layer of pasta and cheese sauce. Continue layering these ingredients, ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper and the reserved cheese.
    6. Bake the lasagne for 40 to 50 minutes, until the top is golden brown and bubbly.

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    Reviews in English (19)


    Made this last night for the whole family. We are not all vegetarians, but everyone really enjoyed it, including 3 teenagers! I only used 1 tablespoon of oil and substituted the milk for semi skimmed and the cheese for half fat, as I am watching my weight. It was very tasty. A little time consuming to make, but well worth it  -  25 Feb 2013


    Yum, just finished eating it and it was gorgeous. Definitely a keeper.  -  15 Apr 2012


    With a good mature cheddar and some red wine (drunk with it and / or added to sauce) this is genuinely a luxury. A perfect vegetarian / low-fat alternative.  -  12 Jun 2017