This Easy Vegetable Lasagne is just delicious and quite frankly I could eat it every day. The buttery tomato sauce provides a wonderful back note for the garlicky vegetables and cheesy layers of fresh egg lasagne. Perfect for an easy midweek meal and one of my favourite vegetarian meals ever.
The flavours in this vegetarian medley were just meant to be together. Mediterranean at heart it brings a bit of Hola to your kitchen. Most welcome on a Monday.
I am always transported at first bite. It has depth, sweetness and cheese...stringy cheese. Serve with garlic bread it is positively worthy of a home cooked Michelin Star...seriously lovely people.
There is also no white sauce shenanigins, just the one veggie sauce, a scattering of whole veg, pasta and a load of cheese.
Midweek is not a time for bechamel.
You will need a food processor.
*Scroll down to the bottom of this post for a full printable recipe card*
The Best Easy Vegetable Lasagne Recipe.
There are a whole host of vegetables involved.
Butternut Squash - I buy it peeled and frozen. I thaw it for a couple of hours before I need it.
Chestnut Mushrooms - I destalk them before weighing and any mushrooms will do
Red Pepper - Preferably red.
Medium Courgette - cut into 1 cm discs
Onion - cut into ¼'s and peeled.
Passata - You can use chopped tinned tomatoes too.
Garlic - 3 cloves minced
Mozzarella and Cheddar - mature cheddar and cheap mozzarella. The more quality mozzarella is watery when baked. I buy ready grated mozzarella.
Lasagne Sheets- I use fresh egg pasta but dried sheets are fine too but you may need to precook them. Follow the instructions.
Recipe Steps
- I puree the butternut squash, mushrooms, garlic and pepper in my food processor.
- Then I simmer the passata for fifteen minutes with a quartered onion and a big knob of butter. This makes the passata tastes INCREDIBLE! I lie not.
- I then chuck all the pureed veg in and and simmer for another ten minutes.
- Season this sauce carefully.
I then just layer this baby up. I am a huge fan of the fresh pasta that you can buy at supermarkets, I buy the sheets and what I don't use I cut into strips for pasta later in the week. I also freeze it double wrapped.
You just have to be careful that you wrap it back up well as it dries out very easily.
- I put a first layer of ⅓ of the pureed veg and passata on the bottom of my dish.
- Then the fresh egg pasta and another ⅓ of the tomato sauce.
- I cover the sauce with half the courgette slices and tear/slice over half the mozarella and scatter half the cheddar cheese.
- Pasta sheets over the top and then a final layer of tomato sauce, courgettes and all the cheese.
- Then bake for about forty mins.
Paired with garlic bread it's as good as a large glass of wine for spreading the midweek love.
Obvs you could prep the veg beforehand and the simmering of the passata with an onion and butter is not essential but if you're having a bad week......do it, you'll thank me for it later.
Tips for Vegetable Lasagne
- Use fresh egg pasta. This is tastier than dried lasagne sheets and quicker to cook.
- Season the vegetable sauce carefully. It can make or break the lasagne.
- Let it cool for ten minutes before slicing. It will hold together better.
- Store any leftovers covered in the fridge.
- I make it ahead often and then reheat until piping hot in the microwave.
- Use the cheaper mozarella as the higher quality ones have too much water in.
- Freeze Vegetable Lasagne for up to a month in a stout tupperware container or similar.
If you like this recipe then you may like these
Quick and Easy Chilli Con Carne
Pork, Spinach and Mushroom Lasagne.
Easy Midweek Vegetable Lasagne.
Ingredients
- 150 grams chestnut mushrooms ½ cm slices
- 1 large red pepper
- 100 grams butternut squash frozen chunks from supermarket.
- 1 medium courgette 1cm disc slices
- 500 grams passata
- 1 medium onion cut into ¼'s
- 25 grams butter
- 150 grams mature cheddar cheese grated
- 250 grams mozarella 2 balls-the cheap stuff
- 3 medium cloves garlic
- 4 sheets fresh pasta
Instructions
- Put the passata,onion and butter into a medium saucepan and simmer for fifteen mins. Puree the squash, garlic, mushrooms and red pepper in a food processor.
- When the passata is ready scoop out the loose onions as best you can and throw away. Tip the puree and then the sliced veg all into the saucepan. Simmer again for ten mins. Season carefully to taste.
- Preheat the oven to 180 C and spoon into the bottom of your dish roughly ⅓ the veg mixture. Then a layer of lasagne sheets. Another ⅓ of the tomato sauce and ½ the courgettes sliced. Sprinkle/place the cheeses all over the veg layer. Put a layer of pasta on top and then the ⅓ remaining bit of the tomato sauce, sliced courgettes and cheeses.
- Bake in the oven for forty five mins or until the top is brown and bubbling.
- Apply to Nailed World Book Day Face.
Notes
- Use fresh egg pasta. This is tastier than dried lasagne sheets and quicker to cook.
- Season the vegetable sauce carefully. It can make or break the lasagne.
- Let it cool for ten minutes before slicing. It will hold together better.
- Store any leftovers covered in the fridge.
- I make it ahead often and then reheat until piping hot in the microwave.
Nutrition
All nutritional information is approximate and intended only as a guide.
I have linked this recipe with Fiesta Friday & Laurena @ Life Diet Health
Do let me know how you got on in the comments below. I love a good old hairy chin wag.
Cooking with kids
I bought some pasta sheets back last year and still haven't got round to making a lasagne! This looks delicious and uses some of my favourite veg - you've inspired me ?. Thanks for the tip about cooking the passata with onion, i'll give that a go. Your world book day comments made me laugh. If it makes you feel any better after dragging my lot to school we had a text at 10.30 to say that school was shutting due to the weather ?
applytofaceblog
Oh my goodness-I would have cried!!Try the onion and butter thing it is a revelation!
Cooking with kids
Will definitely try it, thanks x
Kate - gluten free alchemist
Shit..... Are you sure you're not my psychological doppelganger? Every post I read of yours strikes my emotional chord! Cynical as hell! I'm with you for sure!
The lasagne looks lush either way x
applytofaceblog
Thanks Kate ,it really is good to hear that I'm not the only ranty person out here!! Do you know we have had two non uniform days in as many weeks this last fortnight.....Geewhizzle why even buy them a damn uniform?!!!
Lisa Alford
Fantastic, quick easy recipe - thank you ?
Life Diet Health
Oh my... I did have a giggle! I know just what it's like on non-uniform day but those years will end all so quickly and soon you'll look back on them fondly! Trust me! Oh, and imagine being a teacher and having to dress up too!!! The kids did love my Indiana Jones whip though! 😛 Anyway... I love this quick lasagne recipe and I'm sure the boys will want me to make it as soon as I show them! Thanks for bringing it over and sharing with us at Fiesta Friday!
applytofaceblog
I know really. I just dread the tears and hoofing him through the school gates. He used to be satisfied with a tea towel and some string! Thank you so much for all your hard work on #FiestaFriday
Life Diet Health
Maybe you should promote creativity for dress down day by following the reduce, reuse, recycle and plastic free principles.. you'd be winning then! 😛 When's your next co-hosting weekend?
applytofaceblog
Sounds inspirational!I'm not sure about when. I will give Angie an email. It's such a fabulous linky x
Angie | Fiesta Friday
You know, I haven't made lasagna in awhile. It's time I think. And vegetable lasagna sounds great!