• Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 60 minutes
    • Italian

    Vegetable Lasagne

    Recipe Information

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    400g cherry tomatoes

    2 courgettes, sliced

    250g ricotta cheese

    1 large carrot, chopped

    2 sticks of celery, chopped

    100g baby spinach leaves

    80g mozzarella, grated

    30g parmesan, grated

    160g wholewheat lasagne sheets

    Food Staples:

    3 teaspoon olive oil

    1 clove garlic, crushed


    Heat the oven to 200C /180C fan / gas mark 6

    Steam celery and carrots.

    Once tender blend with a hand blender into puree and set aside

    Place a pan on a medium heat and add 1 teaspoon of olive oil.

    Add the crushed garlic and allow to cook for a few minutes being sure not to let it burn

    Add the tomatoes to the pan and allow them to soften

    Add the blended carrot and celery to the tomato sauce

    Add 2 teaspoons of olive oil to another pan and add the sliced courgettes.

    Cook until tender and slightly browned

    Add the spinach to the pan and cook for a few minutes allowing to wilt In a lasagne dish , layer up the ingredients using the tomato sauce first, followed by a lasagne sheet

    Spread the ricotta cheese on the lasagne sheets and top with the spinach and courgette slices

    Keep layering until the final layer of courgette is on top

    Top with mozarella and parmesan in oven and cook for 40-45 minutes Serve quarter of the lasagne for one portion