Craving Vegetable lasagne but you don't have hours to make one?
You can get this Vegetable Lasagne on the table, fast. It's satisfyingly hearty and incredibly easy, and there's no making a bechamel sauce or slow cooking.
Just layer everything out in the roasting tray and pop in the oven, then half an hour later you've got a delicious and healthy veggie lasagne.
When I think of lasagne, I think of long afternoons spent cooking each element individually, painstakingly compiling each element, hand making a bechamel sauce… and I give up before I’ve even started. This vegetarian lasagne is definitely not that.
This is definitely a cheat’s lasagne, but I haven't taken any shortcuts on flavours! This is just as satisfying as one that takes all afternoon to cook - perhaps more so given you can it in just half an hour.
How do we make this Vegetable Lasagne so quick and easy?
Here are our tricks to pull down the amount of time needed to make this vegetable lasagne.
- Lasagne usually requires bechamel sauce, but we use cream cheese and grated cheddar and mozzarella instead.
- Lasagne usually requires you to cook the tomato sauce for a while to reduce and intensify flavours. We use soy and Worcestershire sauce to bring out the flavour in the sauce, and it reduces in the oven.
- We use raw lasagne sheets which soak up excess liquid from the sauce and veggies.
- We use garlic powder and onion powder instead of sautéeing garlic and onion.
- We cook it all in a super hot oven to speed it up. Because there's no meat in this lasagne we don't need to worry about browning off meat or making sure it's cooked hot enough in the middle.
Vegetable Lasagne Ingredients
- Veggies - carrot, capsicum, frozen spinach, lentils
- Cheese - Cream cheese, cheddar and mozzarella mix grated cheese
- Sauce - Diced tomatoes, tomato paste, Worcestershire sauce, soy sauce, garlic powder, dried thyme, dried oregano, paprika, salt and pepper
- Pasta - Raw Lasagne sheets
See recipe card for quantities.
How to make Vegetable Lasagne
1. Preheat your oven to 220 C (we want this baby hot) and get out a square baking dish (about 20cm).
2. We’ll start by prepping our veggies. Peel and grate carrot, chop capsicum and defrost spinach in a microwave and drain excess liquid.
- 1 carrot
- 2 capsicums (yellow and/or red)
- 200g frozen spinach
3. Combine canned tomatoes, tomato paste, drained canned lentils, Worcestershire sauce, soy sauce, garlic powder, thyme, oregano, paprika, salt and pepper (opt.) in a bowl and mix.
- 2 x 400g cans diced tomatoes
- ¼ cup tomato paste
- 1 x 400g can lentils (drained)
- 1 tablespoon Worcestershire sauce
- ¼ cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoon paprika
- Salt and pepper
4. Layer a third of your tomato and lentil mixture on the base of your baking dish, then dot with a third (45g) of the cream cheese.
- 45g Philadelphia cream cheese (135g total)
5. Evenly scatter over a third of the veggies.
6. Add 2 lasagna sheets and top with a third (50g) of the mozzarella and cheddar cheese.
- 2 lasagne sheets (6 sheets total)
- 50g cheddar and mozzarella grated cheese mix (150g total)
7. Repeat steps 4, 5, and 6 until you have built three layers, then put in the oven for 22 minutes, or until the top is golden and bubbling.
- 90g Philadelphia cream cheese
- 4 lasagne sheets
- 100g cheddar and mozzarella grated cheese mix
8. Serve up slices of heaped lasagne.
For little people, you can chop lasagne into manageable pieces (aka handfuls).
Top tip
I used dry lasagne sheets and they worked perfectly. Because there is a lot of liquid in the canned tomatoes this cooks the sheets in the 22 minutes in the oven.
Substitutions
- Vegetarian - Naturally vegetarian.
- Gluten Free - Use gluten free pasta sheets.
- Dairy Free - Use dairy free feta instead of cream cheese and dairy free cheese (pizza topping style) for the topping.
Kid-Friendly Variations
- Salt and pepper - hold until the end.
- To serve - slice into little pieces.
Equipment
You will need an oven, a baking dish (square baking tin about 20cm) and a microwave.
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Recipe
Vegetable Lasagne
Equipment
- Oven
- Baking dish (square baking tin about 20cm)
- Microwave
Ingredients
- 1 carrot
- 2 capsicums yellow and/or red
- 200 g frozen spinach
- 2 cans diced tomatoes 400g per can
- ¼ cup tomato paste
- 1 can lentils 400g
- 1 tablespoon Worcestershire sauce
- ¼ cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoon paprika
- salt and pepper
- Philadelphia cream cheese 135g total
- lasagne sheets 6 sheets total
- cheddar and mozzarella grated cheese mix 150g total
Instructions
- Preheat your oven to 220 C (we want this baby hot) and get out a square baking dish (about 20cm).
- We’ll start by prepping our veggies. Peel and grate carrot, chop capsicum and defrost spinach in a microwave and drain excess liquid.1 carrot, 2 capsicums, 200 g frozen spinach
- Combine canned tomatoes, tomato paste, drained canned lentils, Worcestershire sauce, soy sauce, garlic powder, thyme, oregano, paprika, salt and pepper (opt.) in a bowl and mix.2 cans diced tomatoes, ¼ cup tomato paste, 1 can lentils, 1 tablespoon Worcestershire sauce, ¼ cup soy sauce, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 teaspoon paprika, salt and pepper
- Layer a third of your tomato and lentil mixture on the base of your baking dish, then dot with a third (45g) of the cream cheese.Philadelphia cream cheese
- Evenly scatter over a third of the veggies.
- Add 2 lasagna sheets and top with a third (50g) of the mozzarella and cheddar cheese.lasagne sheets, cheddar and mozzarella grated cheese mix
- Repeat steps 4, 5, and 6 until you have built three layers, then put in the oven for 22 minutes, or until the top is golden and bubbling.
- Serve up slices of heaped lasagne.For little people, you can chop lasagne into manageable pieces (aka handfuls).
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