Easy Vegetable Lasagne.

Easy Midweek Vegetable Lasagne.

This Vegetable Lasagne is not only super delicious it is super easy too. It is without bechamel relying instead on two cheeses to provide contrast to the garlicky vegetable sauce and soft pasta. Just what is required on a Wednesday.

Course Main Course
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author applytofaceblog


  • 150 grams chestnut mushrooms 1/2 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 1/4's
  • 25 grams butter
  • 150 grams mature cheddar cheese grated
  • 250 grams mozarella 2 balls-the cheap stuff
  • 3 medium cloves garlic
  • 2 sheets fresh pasta


  1. Put the passata,onion and butter into a medium saucepan and simmer for fifteen mins. Puree the squash, garlic and red pepper in a food processor.

  2. 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.

  3. Preheat the oven to 180 C and spoon into the bottom of your dish roughly nearly a half of the veg mixture. Sprinkle the cheeses all over the veg layer. Put a layer of pasta on top and then a scant layer of just the sauce before another layer of pasta. Top with remaining veg mixture and then cheese.

  4. Bake in a oven for forty five mins or until the top is brown and bubbling.

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