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Vegetable lasagne
Published: October 30, 2021 at 1:03 PM
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Serves 4
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 5 out of 5.5 ratingsRate
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Try our vegetable 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 super easy to whip up
Vegetarian
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Alternatives
Complete the dish
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Make this vegetable lasagne then check out our classic lasagne and pesto pasta, or discover more vegetarian lasagne recipes. 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 butternut squash pasta, vegetarian moussaka, vegetarian risotto and vegetarian pasta bake.
Ingredients
Nutrition
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300g kale
woody stems removed and leaves chopped
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1 tbsp olive oil
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3 (about 400g) trimmed leeks
halved lengthways, washed and chopped
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1 clove garlic
crushed
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350g ricotta
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150ml vegetable stock
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4 tbsp fresh pesto
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250g fresh lasagne
about 8 sheets
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30g parmesan (or veggie alternative)
finely grated
Nutrition: per serving
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kcal491
low
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fat23.8g
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saturates9.4g
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carbs43g
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sugars5.5g
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fibre4.6g
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protein23.9g
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salt0.8g
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Method
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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.
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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.
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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.
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step 4
Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm.
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step 5
Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.
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step 6
Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer.
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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.
Aubergine lasagne
A vegetarian take on a baked pasta classic, made with homemade white sauce (it's easy), lots of fresh basil and charred aubergine.
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.
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.
Mushroom lasagne
Go meat-free for dinner with this flavour-packed mushroom lasagne. The recipe makes six portions, so you can feed a crowd or batch it up for the freezer.
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