DINNER IN 75 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oil and cook the onion, courgettes, aubergine and pepper for 10 minutes. Add the garlic, tomatoes and oregano and simmer for 15 minutes. Stir in the spinach and season.
DINNER IN 75 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · DINNER
Vegetable Lasagne
Hearty vegetable lasagne with courgette, aubergine, spinach and peppers in tomato and white sauce. A meat-free dinner for 6.
Total time75 min
YieldServes 6
DietVegetarian
Shopping16 ingredients
DifficultyEasy
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Ingredients
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Method
4 steps · about 75 minutes total
2
Step 2
For the white sauce, melt the butter, stir in the flour for one minute, then whisk in the milk gradually and simmer until thick. Season.
3
Step 3
Heat the oven to 190°C. Layer the vegetable sauce, lasagne sheets and white sauce in a baking dish, three times, ending with white sauce.
4
Step 4
Top with the cheese and bake for 35 minutes until golden and the pasta is tender. Rest for 10 minutes before cutting.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Resting the lasagne helps it slice neatly.
Use any vegetables you have, such as mushrooms or butternut.
Assemble a day ahead and bake from the fridge, adding 10 minutes.
Good to know
No, if you use no-cook sheets and make sure they are covered by sauce.
Yes, before or after baking, for up to three months.
Yes. Mix 500 g ricotta with an egg and spread it between the layers.
About this recipe
This vegetable lasagne layers a chunky tomato sauce of courgette, aubergine, pepper and spinach with a simple white sauce and cheese. It takes time but most of it is hands-off in the oven, and it feeds six.
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