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Mandy’s vegetarian lasagne recipe


It’s that time of year when sitting down to a plate of hearty veggie lasagne’s is a real treat.

This is perfect comfort food and great on cold days like these. I like to make two at the same time, one to eat and one for the freezer; it makes it more cost-effective and I love being able to get it out of the freezer when I have a craving for lasagne!

Preparation time: 30 minutes

Cook Time: 45 minutes

Servings: 8

You’ll need 9′ x 13′ Baking dish


For the cheese mixture: 1 Egg beaten, 2 tbsp fresh basil chopped, 2 tbsp fresh parsley chopped, 425g ricotta cheese, 250g mozzarella grated and divided, and 50g Vegetarian Parmesan finely grated and divided.

For the vegetables: 2 tbsp Olive oil, 3 large carrots finely sliced, 1 onion diced, 225g mushrooms sliced, 1 red pepper deseeded and diced, 1 courgette diced, 1 tbsp garlic minced, 170g baby spinach, 615g marinara sauce, 10 no-boil lasagna sheets, and 55g pine nuts.


Preheat your oven to 205°C and spray cooking spray into a 9 x 13 baking dish.

For the vegetables: In a mixing bowl, stir together egg, basil, parsley, ricotta cheese, half the mozzarella, and half the vegetarian Parmesan cheese.

In a Dutch oven or large pan over medium-high heat, heat olive oil, then add carrots, onion, mushrooms, bell pepper, courgette, and garlic, and cook the veggies until they are golden at the edges, approximately 8 minutes, stirring occasionally. Then add your baby spinach, a couple of handfuls at a time, stirring until the spinach has wilted, and repeat until all the spinach has been combined.

Stir in the marinara sauce until it’s fully combined, then remove from the heat.

Now, spread ¼ of the marinara vegetable sauce in an even layer at the bottom of the baking dish, and place your no-boil lasagne sheets over the sauce so they completely cover it. Then, add a layer of the ricotta mixture and scatter pine nuts on top. Then, repeat the layers two further times. On top of the final layer, evenly scatter the remaining mozzarella cheese and vegetarian Parmesan cheese.

Veggie Lasagna 24 | Mandy's vegetarian lasagne recipe

Cover the top of the baking dish with a layer of greased foil, and place it on a baking tray. Bake for 35 minutes, then remove the foil and cook until the top is golden brown, approximately 5 – 10 minutes. Remove from the oven, let the lasagne stand for 5 minutes, then serve and enjoy!

For tips o how to cook the perfect lasagna https://www.splashoftaste.com/tasty-vegetarian-lasagne/

Make your own marinara sauce https://www.splashoftaste.com/marinara-sauce/


Calories: 341kcal | Carbohydrates: 31g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 62mg | Sodium: 558mg | Potassium: 815mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7782IU | Vitamin C: 40mg | Calcium: 243mg | Iron: 3mg


Please note that nutrient values are estimates only. Variations can occur due to product availability and the manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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