Vegetarian lasagne

March 14, 2024 (Last Updated: March 13, 2024)
Vegetarian lasagne

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

Ingredients

  • 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

Instructions

1

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

2

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.

3

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

4

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.

5

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.

6

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.

7

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.

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ALSO SEE: Tomato, spinach and three-cheese lasagne

Tomato, spinach and three-cheese lasagne

Recipe, styling, and photograph by Hein van Tonder

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