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Veggie lasagne

This delicious veggie lasagne is really easy to put together. The vegetables in the filling are roasted for maximum flavour.

Veggie lasagne

Total Time 1 hour 30 min

Prep 20 min

Cook 20 min

Serves 4

Difficulty Easy


1 large, finely chopped, Onion(s)

2 clove(s), still in their skin and lightly crushed, Garlic

2 medium, trimmed and cut into 3cm chunks, Aubergine

400 g, thickly sliced, Mushrooms

4 spray(s), Calorie controlled cooking spray

500 g, Passata

6 sheet(s), Lasagne sheet, dry

100 g, Half Fat Crème Frâiche

2 tablespoons, grated, Vegetarian Parmesan Style Hard Cheese

4 medium, vine, sliced, to serveTomato

4 portion(s), to serve, Salad leaves


1. Preheat the oven to 200°C, fan 180°C, gas mark 4. Put the onion, garlic, aubergines and mushrooms into a large roasting tin, mist with cooking spray and season well. Roast for 30-40 minutes until golden and tender. Cool slightly, then squeeze the garlic out of their skins, roughly chop and toss back in with the vegetables.

2. Mist a deep 20cm square baking dish with cooking spray and spoon in enough of the vegetables to cover the bottom. Pour over a little passata and top with a layer of lasagna sheets. Repeat until you have used up all the vegetables, passata and pasta, finishing with a layer of pasta.

3. Dollop over the crème fraîche, season to taste and sprinkle over the grated cheese.

4. Bake for 30 minutes until the top is golden, then serve with the sliced vine tomatoes and salad leaves on the side.

Recipe courtesy of Weight Watchers

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