Olive Magazine
Vegetable Lasagne Recipe with Pesto

Vegetable lasagne

Published: April 22, 2019 at 4:01 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Packed with plenty of fresh greens and a super crispy topping, this easy veggie lasagne is ready in just an hour

  • Vegetarian
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Make this summery vegetarian twist, or click here for our classic lasagne recipe. Try making your own pesto for this lasagne with our homemade pesto recipe.

For more veggie options, check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.


  • 250g asparagus tips, trimmed
  • 150g frozen peas, defrosted
  • 2 tbsp  olive oil
  • 2 trimmed leeks, diced
  • 2 cloves garlic, crushed
  • 150g spinach, chopped
  • 500g ricotta
  • 280g jar artichoke hearts, drained
  • 250ml vegetable stock
  • 140g pot fresh pesto
  • 300g fresh lasagne sheets
  • 50g parmesan (or veggie alternative), finely grated


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Drop the asparagus in boiling salted water, bring back to a simmer then cook for 2 minutes. Tip in the peas then drain everything through a colander.

  • 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. Add the garlic and cook for 2 minutes. Add the spinach and cook until just wilted.

  • STEP 3

    Reserve 4 tbsp of the ricotta and stir the rest into the leeks and spinach, along with the asparagus, peas and artichokes. Mix well then add enough vegetable stock (about 250ml) to make it a little saucy but not watery. Take off the heat and stir in the pesto.

  • STEP 4

    Put a 1/4 of the sauce in the bottom of a 30cm x 22cm baking dish. Pour boiling water into a separate baking dish then carefully dip each lasagne sheet in before covering with the sauce (this will help the lasagne stay saucy). Repeat 3 times, finishing with a layer of lasagne sheets.

  • STEP 5

    Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer. Scatter over the grated cheese and bake for 20-30 minutes or until golden and bubbling.

Check out more of our veggie lasagne recipes

Vegetarian Lasagna Recipe for kale, ricotta and leek lasagne

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