This Five Veg Lasagne recipe is a variation on the one in BBC Good Food. It’s great on many levels, easy to make, minimal cooking (one pan, one dish), easy way to make sure you eat some vegetables. If you happen to have some vegetables that are going off, chuck them in a pan with some oil and herbs, then add them to the vegetable layer!
I also love frozen spinach, it’s such a cheap way to get huge amounts of spinach and the all important iron. Currently trying to get better at cooking big meals, then eating them a few nights in a row. It’s boring, but its cheaper and way healthier than the ready meals and pasta I was living off for awhile. Yes, I am aware this is a pasta dish, but it’s at least got some vegetables!
The other great thing about this dish, it’s so colorful! Red and green, really hanging on to Christmas here.
Five Veg Lasagne
Easy dinner recipe, all the vegetables, spinach ricotta lasagna.
- 3 tbsp olive oil
- 1 clove garlic chopped
- 1 leek chopped
- 1 aubergine cut into small chunks
- 150 g mushrooms thinly sliced
- 4 roasted red peppers chopped
- 1 tbsp marjoram
- 1 tbsp thyme
- 1 tbsp oregano
- salt and pepper to season
- 250 g ricotta
- 400 g frozen spinach defrosted
- 25 g parmesan grated
- 25 g pine nut
Add the olive oil to a non stick pan. Once heated, add the garlic and leeks.
After about 5 minutes, the leeks should be tender. Add in the mushrooms and aubergines and continue to fry.
Once the vegetables are cooked, add in the roasted red peppers, spices and reduce to a simmer. Turn the oven to 180C/fan 160.
Drain any liquid from the frozen spinach and mix with the ricotta and parmesan.
Time to layer up. Grab a baking dish and start with vegetables, then passata then pasta. Then vegetables, passata, pasta. Finally, top with the cheese mixture. Sprinkle over with pine nuts.
Cover the baking dish with foil. Bake in the oven for 20 mins. Remove the foil, then bake for another 10 mins.