quick & healthy lasagne

now a totally random thing about me is that I actually have a Diploma in vegetarian cooking which I earned way back in 2005 just after we got married. I had started it in the UK and had to fly back just to finish it off…..this recipe does NOT show that I have all these cooking skills up my sleeve! But apparently I’m making you all fat with my brownie and cookie recipes so here is my quick vegie lasagne which I have simplified since having the twins! no more cheese sauce from scratch or homemade tomato sauce….no my friends its bottled sauce and ricotta for this recipe.

You’ll need
1 packed lasagne sheets
assorted vegetables ( I like carrots, zucchini, sweet potato, mushrooms and peas in mine)
1 jar pasta sauce (like I said quick recipe so not for our gourmet chefs out there)
500g low fat ricotta (add some parmesan cheese and black pepper for a bit of flavour)
1 cup grated low fat cheese for the topping

Preheat your oven to 190 degrees then cut and steam your vegies in the microwave (you can saute if you prefer and have time up your sleeve). Add the pasta sauce to your vegies and season with salt and pepper. Spread 2-3Tbsp of this vegie mixture across the bottom of your oven dish then place a layer of lasagne sheets on top. Cover with 1/2 vegetables and another layer of lasagne sheets then 1/2 ricotta mixture and repeat the vegie and ricotta layers putting grated cheese on top of the ricotta and place in oven for about 40 minutes or until cheese is golden on top. I love this the next day!


  1. nice. I don’t mind a vege lasagne myself. I’ll try this. You know what I reckon I’ll do though? I won’t make the sauce from scratch but I’ll just a jar of passata – that’s my almost #1 kitchen staple.

    thanks Corrie!

  2. Yes – ricotta topping – it is the best – I add a couple of eggs in too, seems to bake really well.

  3. Sounds like a wonderful recipe. I just got tons of fresh veggies from the market. Now, I want to go back for pasta sheets for this recipe. Thank you!

  4. Thanks for sharing this! There is nothing wrong with bottled pasta sauce in my opinion – most of them are really nice, and don’t have any nasty ingredients in them.

    I might give this a go as an alternative to the vegetarian pasta I was going to make for tomorrow night. Your recipe is a lot more appealing!

  5. I’ve got lasagna in the oven right now!

    Mine is similar except I don’t pre-cook the veggies (except if I use eggplant, I slice that and pan fry it). I just put a layer of tomato sauce (eg pasata), a layer of lasagna sheets, a layer of one kind of veggie and repeat til I’ve used up all my veg and lasagna and then put cheese sauce on top.

    Mine will be ready in about 20 mins, yum!

  6. Delish, I posted a pumpkin lasagne recipe a few months ago, it’s gorgeous and well worth a try.
    Are you vegetarian too or just try to include vegie meals each week?I’ll bring a bunch of my fave recipes to the next craft room for you.

    • Hi
      Just realised that I could have replied to your post direct – derrrr
      anyway, would love to see your recipe for pumpkin lasagne ?! soundsyum :)

  7. Mmmmmm…..yummy!

    Also you have received an award! Check out my blog :)

  8. Oh my goodness – I spotted QUICK in the heading and was reading at triple pace in no time! Have about three lasagne recipes up my sleeve and they all require a half day investment – thanks so much for helping me find a smidge extra crafty time!

  9. Looks great I will have to try it on my hubby and kids as they all love meat and see if they miss it! I use bottled passata all the time its great for us time poor mums!

  10. notice that Duyvken mentions a pumpkin lasagne – dare we ask for that recipe? Please and thank you!!

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