Olive Magazine
Vegetarian lasagne

Vegetarian lasagne

Published: October 30, 2021 at 1:03 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our vegetarian lasagne for a plant-based alternative to this classic family dish. With layers of greens and fresh pesto, this kale, ricotta and leek lasagne is low in calories and super easy to whip up, a great midweek meal

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal491
fat23.8g
saturates9.4g
carbs43g
sugars5.5g
fibre4.6g
protein23.9g
salt0.8g
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Make this vegetarian twist, or take a look at our classic lasagne and pesto pasta. Why not try making your own pesto for this lasagne with our homemade pesto recipe?

We've also got plenty more vegetarian recipes to try, including our vegetarian moussaka, vegetarian risotto and vegetarian pasta bake.

Ingredients

  • 300g kale, woody stems removed and leaves chopped
  • 1 tbsp olive oil
  • 3 (about 400g) trimmed leeks, halved lengthways, washed and chopped
  • 1 clove garlic, crushed
  • 350g ricotta
  • 150ml vegetable stock
  • 4 tbsp fresh pesto
  • 250g fresh lasagne, about 8 sheets
  • 30g parmesan (or veggie alternative), finely grated

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Drop the kale in boiling salted water, bring back to a simmer then cook for 5 minutes. Drain really well.

  • STEP 2

    Heat the olive oil in a frying pan and add the leeks with a good pinch of salt. Cook for 8-10 minutes or until really soft.

  • STEP 3

    Add the garlic to the leeks and cook for 2 minutes. Keep 4 tbsp of the ricotta aside then stir the rest into the leeks with the kale. Mix everything well then add enough vegetable stock to make it a little saucy but not watery. Take off the heat.

  • STEP 4

    Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm.

  • STEP 5

    Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.

  • STEP 6

    Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer.

  • STEP 7

    Scatter over the parmesan and bake for 20 minutes until golden and bubbling.

More vegetarian lasagne ideas below:

Vegan lasagne

This lasagne is full of warming flavours, but lower in calories and contains less saturated fat than the traditional dish. It’s also vegan – perfect for anyone participating in Veganuary.

A lasagne with one square taken out of it

A vegetarian take on a baked pasta classic, made with homemade white sauce (it's easy), lots of fresh basil and charred aubergine.

Aubergine lasagne

Courgette lasagne

This must be the best easy vegetarian lasagne! Mix the courgettes, garlic and chilli with ricotta, add a shop-bought tomato sauce and fresh lasagne and dinner can be on the table in under 30 minutes.

Quick courgette lasagne dish

Butternut squash lasagne

This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It's so packed full of flavour that even if you're making it for meat-eaters there won't be any complaints.

Butternut squash, spinach and mascarpone lasagne in a large oval black baking dish, placed on a wooden plank

Mushroom lasagne

Caramelised onion, spinach and mushroom lasagne in a large rectangle baking dish with a large serving spoon next to it
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