Quick veggie lasagne – no weighing required!

I have a really simple recipe for you today – vegetarian lasagne that will feed a family of six!

Enjoy!

It’s so delicious, the vegetarian mince has plenty of flavour packed into it, it’s bursting with veg and so simple to make.

What to make this easy vegetable lasagne? Here’s the recipe in a printable format.

Print Recipe

5 from 1 vote

Easy vegetable lasagne

This easy vegetarian lasagne is so delicious. The vegetarian mince has plenty of flavour packed into it, it’s bursting with veg and so simple to make.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Pasta meals

Cuisine: Italian

Keyword: lasagne, mince, pasta, vegetable bake, vegetarian

Servings: 6 portions

Calories: 455kcal

Author: Emily Leary

Ingredients

For the tomato and vegetable mince

• 2 tbsp olive oil
• 3 garlic cloves minced
• 500 g (1.1 lb) vegetarian mince
• 1 large courgette cut into 1cm /(1/2 inch) pieces
• 1 red pepper deseeded and cut into 1cm /(1/2 inch) pieces
• 1 green pepper deseeded and cut into 1cm /(1/2 inch) pieces
• 2 medium carrots cut into 1cm /(1/2 inch) pieces
• 1 vegetable stock pot/cube crumbled
• 400 g (14.1 oz) passata
• 400 g (14.1 oz) chopped tomatoes

For the white sauce

• 400 ml (13.5 floz) whole milk
• 1 tbsp butter
• 3 tbsp plain flour
• 1 pinch salt and pepper

To bring it all together

• 250 g (8.8 oz) fresh egg lasagne sheets
• 60 g (2.1 oz) mature cheddar cheese grated
• 1 pinch salt and pepper

Instructions

To make the tomato and vegetable mince

• Warm 1 tbsp of the oil in a large nonstick pot over a medium heat.
• Add the garlic and fry for 1 minute.
• Add the mince and fry for 2 minutes until just beginning to brown.
• Once lightly browned, set aside in a bowl.
• In the pan, add the remaining oil.
• Add the veggies and sweat for 4-5 minutes until the carrots are just softened.
• Add the vegetarian mince back into the pan and stir through.
• Stir in the passata, chopped tomatoes and stock cube and cook for 5 minutes until the tomatoes are darker in colour.
• Take off the heat and set aside.

To make the white sauce

• Put the butter, flour, milk and a pinch of salt and pepper in a non-stick pan.
• Whisk together over a medium heat for 4-5 minutes until thickened. Taste to make sure the flour is 'cooked out'.

To put it all together

• Layer a third of the tomatoe sauce into the greased lasagne tin.
• Cover with a third of the fresh lasagne sheets.
• Cover that with a third of the white sauce.
• Repeat for three layers of pasta, finishing with white sauce.
• Top with the grated cheese and a good pinch of freshly milled black pepper.
• Bake at 200C (180C fan-assisted, 400F) for 20-30 minutes until bubbling and golden on top.

Nutrition

Calories: 455kcal | Carbohydrates: 50g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 733mg | Potassium: 981mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4862IU | Vitamin C: 62mg | Calcium: 203mg | Iron: 8mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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