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

It’s so delicious, the vegetarian mince has plenty of flavour packed into it, it’s bursting with veg and so simple to make that I’m going to list the ingredients in terms of items, not measures, but I’ve included the weights in brackets in case you’re a real stickler for following things to the dot.

As this easy vegetable lasagne recipe uses some jarred products for convenience, I wouldn’t recommend adding any additional salt during the cooking process. There is more than enough.

Ingredients

1 large courgette (250g/8.8 oz)
1 red pepper (125g/4.4 oz)
1 green pepper (125g/4.4 oz)
2 medium carrots (250g/8.8 oz)
1 pack of frozen vegetarian mince (300g/10.6 oz) – if not veggie, you could use beef mince
1 garlic flavour pot
2 glugs (2 tbsp) of olive oil (and a bit more to grease your tin)
1 mixed herb flavour pot
1 medium jar of tomato sauce (380g/13.4 oz) – or just use another tin of tomatoes
1 tin of chopped tomatoes (400g/14.1 oz)
1 12 inch x 8inch non-stick baking tray approx 2inch deep
1 large jar of white sauce (380g/13.4 oz)
2 handfuls grated mature cheddar cheese
Black pepper
Mixed salad to serve

Instructions

Chop 1 large courgette, 1 red pepper, 1 green pepper and 2 medium carrots into 1cm / half inch cubes.

Dissolve the garlic pot in a glug of olive oil.

Fry off the mince until defrosted.

Once lightly browned, set aside (if you use beef mince, you’ll need to drain it).

In the pan, dissolve the herb pot in a glug of oil.

Sweat the veggies until the carrots are just softened.

Add the mince back in along with the jar of tomato sauce and chopped tomatoes.

Layer a third of the sauce into the greased lasagne tin.

Cover with a third of a pack of fresh lasagne sheets.

Cover that with a third of the white sauce.

Repeat for three layers of pasta, finishing with white sauce, then top with the grated cheese and a good covering of freshly milled black pepper.

Bake at 200C (180C fan assisted, 400F) for 20-30 minutes until bubbling and golden on top. And you’re done!

Serve with fresh salad.

Here’s that easy vegetable lasagne recipe again in a printable format.

Easy vegetable lasagne

Servings: lasagne

Author: Emily Leary

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.

Print Recipe Pin Recipe

Ingredients

1 large courgette 250g/8.8 oz
1 red pepper 125g/4.4 oz
1 green pepper 125g/4.4 oz
2 medium carrots 250g/8.8 oz
1 pack of frozen vegetarian mince 300g/10.6 oz – if not veggie, you could use beef mince
1 garlic flavour pot
2 glugs 2 tbsp of olive oil (and a bit more to grease your tin)
1 mixed herb flavour pot
1 medium jar of tomato sauce 380g/13.4 oz – or just use another tin of tomatoes
1 tin of chopped tomatoes 400g/14.1 oz
1 12 inch x 8inch non-stick baking tray approx 2inch deep
1 large jar of white sauce 380g/13.4 oz
2 handfuls grated mature cheddar cheese
Black pepper
Mixed salad to serve

Instructions

Chop 1 large courgette, 1 red pepper, 1 green pepper and 2 medium carrots into 1cm / half inch cubes.
Dissolve the garlic pot in a glug of olive oil.
Fry off the mince until defrosted.
Once lightly browned, set aside (if you use beef mince, you’ll need to drain it).
In the pan, dissolve the herb pot in a glug of oil.
Sweat the veggies until the carrots are just softened.
Add the mince back in along with the jar of tomato sauce and chopped tomatoes.
Layer a third of the sauce into the greased lasagne tin.
Cover with a third of a pack of fresh lasagne sheets.
Cover that with a third of the white sauce.
Repeat for three layers of pasta, finishing with white sauce, then top with the grated cheese and a good covering of freshly milled black pepper.
Bake at 200C (180C fan assisted, 400F) for 20-30 minutes until bubbling and golden on top. And you’re done!
Serve with fresh salad.