• Listed as one of our favourite lasagne recipes! This easy vegetarian lasagne is layers of roasted vegetables and a homemade tomato lasagna sauce, topped with a layer of cheesy goodness that will have you craving for more. 

    Try this vegetarian lasagne:

    Vegetarian lasagne

    Serves: 4 - 6
    Total Time: 1 hr 30 mins


    • oil, to grease and brush
    • 4 large aubergines, sliced into 1cm-thick rounds
    • 350g baby marrows, cut into strips
    • 1 tbsp olive oil
    • 1 onion, peeled and finely chopped
    • 2 garlic cloves, peeled and crushed
    • 2 x 400g tins diced tomatoes
    • 1 tbsp white sugar
    • 2 bay leaves
    • 1 – 2 chillies, seeded and chopped
    • salt and freshly ground black pepper, to taste
    • 15g fresh basil leaves, torn
    • 400g low-fat ricotta cheese
    • large pinch nutmeg
    • 50g mozzarella, grated
    • 50g Parmesan, grated



    Preheat the oven to 180˚C. Grease a 30 x 20 x 5cm ovenproof dish with oil. Set aside until needed.


    Brush the aubergine rounds with oil and fry in a large pan over medium heat until golden brown. Remove from the pan and set aside until needed.


    Using the same pan, fry the baby marrow slices until golden brown. Remove from heat and set aside.


    Heat the olive oil in a saucepan over medium heat. Add the chopped onion and fry until soft and translucent, about 5 minutes. Add the crushed garlic and fry for another minute, stirring continuously. Add the diced tomatoes, sugar, bay leaves and chopped chilli. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, about20 – 30 minutes. Season to taste and stir in the torn basil leaves. Remove from heat and set aside.


    Place the ricotta and nutmeg in a bowl and, using a fork or potato masher, mash the cheese and spice together until well combined. Set aside.


    Arrange a layer of aubergine slices in the prepared ovenproof dish. Spread ⅓ of the tomato mixture over the aubergines. Sprinkle ½ of the ricotta mixture over the tomato layer. Top with another layer of aubergines, pressing down gently, then add another ⅓ of the tomato mix, the remaining ½ of the ricotta mixture and a final layer of aubergines. Finish with a layer of tomato mixture, then top with the baby marrow slices.


    Sprinkle the grated mozzarella and Parmesan over the top. Bake in the preheated oven until heated through, about 20 minutes. Remove from oven and serve.

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Tomato, spinach and three-cheese lasagne

    Tomato, spinach and three-cheese lasagne

    Recipe, styling, and photograph by Hein van Tonder

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com