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Veggie Lasagna
Total time
30 min
$ $ $


Vegetarian take on a traditional family dinner


Serves 4


Step 1
Preheat your oven to 230 degrees celsius. Wash, peel, and finely slice your aubergine and zucchini and add to a bowl
Step 2
Drizzle the aubergine and zucchini with some olive oil before adding 1/2 of all your seasonings and tossing your aubergine and zucchini to ensure it all gets a good coating
Step 3
Evenly spread the aubergine and zucchini onto baking trays and roast them in the oven for 7-10 minutes to soften and remove some of their moisture
Step 4
Now finely dice your mushrooms and onion before you saute them in a pan along with the rest of the seasonings
Step 5
To make your sauce, into a bowl add the marinara sauce, ricotta, parmesan and egg and whisk well to combine
Step 6
Start layering up your lasagne into the tin with alternating layers of sauce and veggies. Add some roasted peppers on top and bake for 7-10 minutes
Step 7
Remove from the oven and top with the slices of provolone. Place it back into the oven until the cheese has melted and got a lovely golden colour
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