Dinner

Five-Veg Lasagne Recipe

ByBen Miller November 17, 2025November 17, 2025

Introduction

This five-vegetable lasagne is a wholesome, flavorful twist on a classic favorite. Packed with aubergine, mushrooms, roasted red peppers, spinach, and creamy ricotta, it’s a satisfying meal perfect for any day of the week.

A white square baking dish contains a layered vegetable casserole with four visible layers. The bottom layer is a red tomato sauce with soft, sliced mushrooms and red peppers. Above this is a thick layer of cooked vegetables, likely eggplant, showing a darker brown color and soft texture. On top is a thick, creamy green spinach layer with a slightly rough texture, spread evenly across the whole dish. The casserole is finished with golden toasted pine nuts scattered on the green layer. The dish sits on a blue cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp olive oil
1 aubergine, cut into small chunks
150g mushrooms, chopped
4 roasted red peppers, chopped
700g passata with onions and garlic
8-10 lasagne sheets
400g frozen spinach, defrosted
250g tub ricotta
25g grated parmesan (or vegetarian alternative)
25g pine nuts

Instructions

Step 1: Preheat the oven to 180°C (fan 160°C/gas mark 4). Heat 2 tbsp of olive oil in a large non-stick frying pan over medium heat. Fry the aubergine chunks for about 5 minutes until softened, then transfer to a bowl.
Step 2: In the same pan, fry the mushrooms in the remaining olive oil until golden, about 3-4 minutes. Combine the mushrooms with the aubergine and chopped roasted red peppers in the bowl.
Step 3: Spoon half of the vegetable mixture into a 20 x 30cm baking dish. Pour half of the passata over the vegetables, then layer lasagne sheets on top.
Step 4: Spread the remaining vegetables evenly over the pasta layer, cover with the remaining passata, and add another layer of lasagne sheets.
Step 5: Drain any excess liquid from the defrosted spinach. Mix the spinach with ricotta and half of the grated parmesan. Spread this mixture over the top lasagne layer.
Step 6: Sprinkle the remaining parmesan and pine nuts over the spinach and ricotta layer. Cover the dish with foil and bake for 20 minutes.
Step 7: Remove the foil and bake for an additional 10 minutes, or until the top is golden brown. Serve warm with a crisp green salad.

Tips & Variations

For added flavor, sprinkle some fresh basil or oregano between the layers.
Swap pine nuts for chopped walnuts or almonds if preferred.
Use fresh spinach instead of frozen for a different texture; wilt it briefly before mixing.

Storage

Store any leftover lasagne in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C until warmed through, or microwave individual portions covered to keep moisture. This lasagne also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white square baking dish filled with a layered vegetable casserole, showing four visible layers. The bottom layer is a deeply reddish-orange sauce that peeks through on the sides, topped with a mix of cooked mushroom slices and red pepper pieces in dark brown and deep red tones. Above this is a thick layer of bright green cooked spinach or herb mixture, slightly textured and spread evenly, topped with scattered golden pine nuts. The dish is placed on a folded blue cloth against a white marbled background. The edge of the casserole shows some sauce spots where a portion is missing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagne in advance?

Yes, you can assemble the lasagne a day ahead, keep it covered in the refrigerator, and bake it just before serving.

Can I use fresh lasagne sheets instead of dried?

Fresh lasagne sheets can be used and usually require a shorter baking time. Make sure to adjust cooking time accordingly and check that the pasta is tender before serving.