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This Vegetarian Lasagne is satisfyingly hefty and incredibly simple. Just layer everything out in the tray and pop in the oven. You can’t beat it.

Vegetable Lasagne

This Vegetarian Lasagne is satisfyingly hearty and incredibly simple. Just layer everything out in the tray and pop in the oven. You can’t beat it.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: easy vegetable lasagne, healthy vegetable lasagne, vegetable and lentil lasagne, vegetable lasagne recipe, vegetable lasagne recipe uk, Vegetarian Lasagne
Total Time: 30 minutes
Servings: 4

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).
    Vegetarian-Lasagne-Step-1 - 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
    Vegetarian-Lasagne-Step-2 - We’ll start by prepping our veggies. Peel and grate carrot, chop capsicum and defrost spinach in a microwave and drain excess liquid.
  • 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
    Vegetarian-Lasagne-Step-3 - Combine canned tomatoes, tomato paste, drained canned lentils, Worcestershire sauce, soy sauce, garlic powder, thyme, oregano, paprika, salt and pepper in a bowl and mix.
  • 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
    Vegetarian-Lasagne-Step-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.
  • Evenly scatter over a third of the veggies.
    Vegetarian-Lasagne-Step-5 - 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
    Vegetarian-Lasagne-Step-6 - Add 2 lasagna sheets and top with a third (50g) of the mozzarella and cheddar cheese.
  • 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.
    Vegetarian-Lasagne-Step-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.
  • Serve up slices of heaped lasagne.
    For little people, you can chop lasagne into manageable pieces (aka handfuls).
    Vegetarian-Lasagne-Step-8 - Serve up slices of heaped lasagne.

Video

Nutrition

Calories: 892kcal | Carbohydrates: 119g | Protein: 51g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 116mg | Sodium: 1750mg | Potassium: 2161mg | Fiber: 37g | Sugar: 15g | Vitamin A: 12068IU | Vitamin C: 108mg | Calcium: 512mg | Iron: 15mg