Veggie lasagna: re-creating favourite meals

A newly discovered favourite of mine is the BBC’s five- veg lasagna recipe. (Full recipe & instructions can be found here: It’s quick, easy to make and tastes absolutely out of this world. 

Lasagna has always been one of my favourite meals, so I needed to find a vegetarian option that was just as delcious, if not more so, to replace it. Admittedly, I adapted this recipe fairly freely (as I always seem to end up doing) but the basic outline works a treat. Personally, I’d recommend just using whatever veg you like the best and see how it goes; I went for sweet potatoe, carrots, peppers, squash and asparagus. Equally, you don’t need as much ricotta or passatta as they suggest, but it still works pretty well if you stick to their quantities. However much you like to experiment in the kitchen, why not try something new and start cutting some of the meat out of your diet?

Top tip

Whole wheat pasta separates much more easily than other kinds, and makes better layers for the sauces to rest between.


  1. Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
  2. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.