Vegetable lasagne

    1 hour 40 min

    This hearty, vegetable lasagne is the only lasagne my husband will eat. We love it!!! Hope you all enjoy as much as we do.

    987 people made this

    Serves: 12 

    • 500g lasagne sheets
    • 450g fresh mushrooms, sliced
    • 100g chopped green pepper
    • 125g chopped onion
    • 3 cloves garlic, minced
    • 2 tablespoons vegetable oil
    • 2 (350g) jars pasta sauce
    • 1 teaspoon dried basil
    • 425g ricotta cheese
    • 450g grated mozzarella cheese
    • 2 eggs
    • 50g grated Parmesan cheese

    Prep:25min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:1hr40min 

    1. Cook the lasagne sheets in a large pot of salted boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
    2. In a large saucepan, cook and stir mushrooms, green peppers, onion and garlic in oil. Stir in pasta sauce and basil; bring to the boil. Reduce heat, and simmer 15 minutes.
    3. Mix together ricotta, 1/2 of the mozzarella cheese and eggs.
    4. Preheat oven to 180 C / Gas 4. Spread 250ml tomato sauce into the bottom of a greased 22x33cm baking dish. Layer 1/2 each, lasagne sheets, ricotta mix, sauce and Parmesan cheese. Repeat layering, and top with remaining 1/2 of mozzarella cheese.
    5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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    Reviews in English (664)


    Used different ingredients. I also added some cooked pui lentils when making this the second time. I liked it a lot!  -  16 Aug 2009


    Thank you so much for this recipe, it was just what I was looking for.  -  16 Aug 2009


    This went down a real treat with my veggie husband. I used Feta cheese instead of Riccota as the supermarket didn't have any in stock. Still turned out beautiful. I think this will be part of my regular meals for dinner in future.  -  06 Feb 2013