Easy throw it all in vegetable lasagne

    1 hour 20 min

    Easy lasagne that will use up any veggies you got lying around. Plenty of flavour, a good warming meal on a cold winter night.

    Somerset, England, UK
    71 people made this

    Serves: 4 

    • 1 garlic clove, finely chopped
    • 1 onion, finely chopped
    • 1 tablespoon olive oil
    • 1 carrot, peeled and diced
    • 1 red pepper, chopped
    • 1 small tin sweetcorn, drained, or use frozen sweetcorn
    • 1/2 tin kidney beans, drained
    • 1 tablespoon tomato puree
    • 1 tin chopped tomatoes
    • 1 tablespoon dried Italian herbs
    • 1/2 tablespoon chilli powder, or more to taste
    • 1 jar white sauce
    • 9 no cook dried lasagne sheets
    • grated cheese

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Fry garlic and onion in the olive oil until they begin to soften. Stir in the carrot and continue to fry until the carrot softens. Add the pepper until it too starts to cook. Stir in the sweetcorn; cook for 1 minute.
    3. Add kidney beans with the tomato puree, stirring for around 20 seconds.
    4. Empty the can of tomatoes into the pan with the herbs and chilli powder. Cook down for around 2 minutes.
    5. Take of the heat and prepare the lasange dish by placing a layer of white sauce in the bottom. Next place a layer of the tomato vegetable sauce. Top with the lasagne sheets.
    6. Repeat tomato sauce, lasagne sheets, tomato sauce, lasagne sheets and finally top with a good layer of white sauce so that everything is covered to prevent burning or the sheets drying out.
    7. Top with a generous amount of cheese if desired.
    8. Bake in the preheated oven for 1 hour. If the top is browning too quickly, turn the oven down slightly.


    Add any of your favourite vegetables to this recipe; it is very versatile. Just make sure they are cooked properly.

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    Reviews in English (1)


    Absolutely delicious! So easy and cheap to make. Nutritious to boot!  -  24 Sep 2017