How to make the perfect, healthy vegetable lasagna from scratch. Recipe.

4 stars from 2 ratings of Vegetarian lasagne
Make sure all of the vegetables are roughly the same size.
Make sure all of the vegetables are roughly the same size.
The sauce ingredients.
The sauce ingredients.
Stir in the cheese when the sauce has thickened.
Stir in the cheese when the sauce has thickened.
Start building the lasagne.
Start building the lasagne.
The finished dish ready for the oven.
The finished dish ready for the oven.
The cooked lasagne.
The cooked lasagne.
Serve with salad, peas or garlic bread.
Serve with salad, peas or garlic bread.

Vegetarian lasagne is a wonderful, healthy meal, making it from scratch is easy and cheaper than buying a ready made version. You know just what has gone into your dish, so it is easy to keep it as low calorie as you want it to be.

I have used semi skimmed milk and low fat spread in this recipe, you can also use a low fat cheese - making it even lower in calories. However you make it it will be high in taste.

I serve this dish with a nice green salad and a couple of slices of garlic bread - naughty but nice! This lasagne can be stored in the fridge for two days and will warm up very well in a low oven or the microwave. It can also be frozen, leave it to cool, cover tightly with cling film and freeze the day you make it, it will then keep for three months in the freezer. Take it out the night before you want it and let it defrost slowly.


Cook Time

Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: serves 4-6 as a main course.

Ingredients

  • 1 1/2tbls olive oil
  • 120g mushrooms, quartered
  • 2x large white onions, cut into chunks
  • 2x medium or 1 large courgette, cut into chunks
  • 4 small or two large sweet chilli peppers, cut into chunks
  • 1 large or 2 small Aubergine (egg plants), cut into chunks
  • 1 jar or can passata
  • 650g semi skimmed milk
  • 100g hard cheese such as cheddar, grated
  • 50g low fat spread
  • 50g flour
  • salt and pepper, to taste
  • 1-2 cloves garlic, optional
  • 1tsp english mustard, optional
  • 1x packet lasagne sheets

How to make your lasagne.

  1. Heat the olive oil in a large heavy based saucepan, add the sliced onions and fry for five minutes.
  2. Stir in the peppers, courgette, aubergine and garlic if used. Cook for ten minutes.
  3. Add the mushrooms and the passatta, stir well and cook for a further ten minutes. Add salt and fresh ground black pepper to taste
  4. Meanwhile, make the cheese sauce. Place the flour, spread, milk and the mustard, if you are using it, into a saucepan, over a moderate heat and cook, stirring the whole time. Don't leave the sauce at this stage as it will thicken very quickly and it is easy to ruin it.
  5. When the sauce starts to thicken,lower the heat and continue to stir for a further one minute, remove from the heat and stir in half of the grated cheese. Check the seasoning at this stage and if needed add a little salt and pepper. Remember, that the cheese will be quite salty so don't over do the salt.
  6. In a lasagne dish place a layer of the vegetable mixture, then a layer of cheese sauce and then a layer of lasagne sheets. Repeat, ending with a layer of cheese sauce. Sprinkle over the remaining cheese and bake in a moderate oven (190c) for fifty minutes.
  7. When cooked remove from the oven and allow to cool slightly before serving, this will make it a lot easier to cut a tidy slice.

Variations.

You can make this dish using just about any vegetables that you have in the store cupboard.

It can be made using Quorn or your favourite veggie mince, add sliced onions, sliced mushrooms and tomatoes to make it more like a meat lasagne.

I have even made it using butternut squash and curry sauce, it works really well.

You can make this dish vegan friendly by using vegan spread, soya milk and leaving out the cheese.

Or making it with vegan cheese, but I have found that vegan cheese doesn't really cook all that well so I prefer to leave it out and just eat it cold.

If I am making a vegan sauce I add a little more mustard and a few chopped herbs. A spoonful of wholegrain mustard goes really well, it adds taste and texture.

You have to be careful when you are using a vegan spread, as it can separate during cooking, keep the heat a little lower and don't take your eyes off the sauce as it cooks.

This vegetarian lasagne is healthy and filling and very easy to make from scratch, give it a try and let me know what you think of it.

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Comments 13 comments

BrightMeadow profile image

BrightMeadow 4 years ago from a room of one's own

This looks like a lot of work. . . but it also looks soooo worth it! Yum!


GALAXY 59 profile image

GALAXY 59 4 years ago from United Kingdom Author

It is a bit of work but you can leave the vegetables to cook and get on with making the cheese sauce. It is worth the effort, and when you have tried a home made lasagne you won't want to go back to ready made one, trust me. Let me know if you try this recipe.


Angela Brummer profile image

Angela Brummer 4 years ago from Lincoln, Nebraska

This looks amazing! I will share this on twitter, facebook, pin it, google+ and with hub followers!


GALAXY 59 profile image

GALAXY 59 4 years ago from United Kingdom Author

Wow! Thank you so much Angela Brummer. Great exposure!

Let me know what you think of it if you make this lasagne.


Daughter Of Maat profile image

Daughter Of Maat 4 years ago from Rural Central Florida

This does look yummy! I'd have to switch out the milk for almond milk, but I think it would turn out just fine!! hhhmmm.... think I have my dinner idea!! Voted up and shared!


ignugent17 profile image

ignugent17 4 years ago

It looks so good! I remember when we ordered Lasagna aubergine in Glass House. I was thinking lasagna is lasagna but I did not know that aubergine is eggplant and I ate it anyway. Thanks for sharing this recipe GALAXY 59. I might try to make it.


GALAXY 59 profile image

GALAXY 59 4 years ago from United Kingdom Author

Thanks Daughter Of Maat. Let me know how it turns out with the almond milk, I would add a little more salt and pepper as almond milk can be a bit on the sweet side. Thanks for the vote up and for sharing.


GALAXY 59 profile image

GALAXY 59 4 years ago from United Kingdom Author

Thank you ignugent17. Eggplant makes a really good meat substitute, do give this recipe a try and get back to me, it really isn't hard, if I can make it anyone can!


2patricias profile image

2patricias 4 years ago from Sussex by the Sea

Great illustrations! This looks a good dish for vegans and veggies.

I am adding this to my Recipe Index for HubPages.


GALAXY 59 profile image

GALAXY 59 4 years ago from United Kingdom Author

Thanks, 2patricias - it is indeed a great dish for both veggies and vegans. Let me know what you think of it if you do make this dish.


torrilynn profile image

torrilynn 3 years ago

nice hub im not a vegetarian but this does look amazing will try in the future. voted up.


GALAXY 59 profile image

GALAXY 59 3 years ago from United Kingdom Author

Thanks torrilynn, my husband isn't a veggie either but he loves this dish. Let me know what you think of it if you do try it.


GALAXY 59 profile image

GALAXY 59 3 years ago from United Kingdom Author

Thanks for dropping by Vishakha Bajaj

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