Classic Veggie Lasagne
Servings
6serves
Servings
6serves
Ingredients
  • 2 brown onions
  • 2cloves crushed garlic
  • 1 carrot
  • 1 red capsicum
  • 1 head of broccoli
  • 1 large mushroom
  • 2tbsp oil
  • 3cups water
  • 1 can of diced tomatoes
  • 4tbsp tomato paste
  • ½cup grated Parmesan cheese
  • 750g smooth reduced fat ricotta
  • 250g no-cook pasta sheetswholemeal if possible
Instructions
  1. Chop up the onion and pan fry with the garlic and oil in a large pan.
  2. Chop up the veggies and add them to the onion. Add in the water and cook for 5 minutes with a lid on. Add more water if it needs a bit more liquid.
  3. Add in the diced tomato and tomato paste and cook for a further 3 minutes.
  4. Pour half the veggie sauce into the base of a baking dish. Place some wholemeal pasta sheets on top. Then spread on some ricotta. Repeat until finished with a layer as ricotta as the final layer.
  5. Top with the Parmesan cheese on the very top.
  6. Cover with foil and cook for 25 minutes in a 180C oven. Take the foil off and cook for a further 10-15 minutes.
  7. Allow to sit for 15 minutes before slicing.
Recipe Notes

Serves 6 at 395 calories per serve

Print Recipe
Classic Veggie Lasagne
Veggie Lasagne
Course Main Dish
Cuisine Vegetarian
Servings
serves
Ingredients
  • 2 brown onions
  • 2 cloves crushed garlic
  • 1 carrot
  • 1 red capsicum
  • 1 head of broccoli
  • 1 large mushroom
  • 2 tbsp oil
  • 3 cups water
  • 1 can of diced tomatoes
  • 4 tbsp tomato paste
  • ½ cup grated Parmesan cheese
  • 750 g smooth reduced fat ricotta
  • 250 g no-cook pasta sheets wholemeal if possible
Course Main Dish
Cuisine Vegetarian
Servings
serves
Ingredients
  • 2 brown onions
  • 2 cloves crushed garlic
  • 1 carrot
  • 1 red capsicum
  • 1 head of broccoli
  • 1 large mushroom
  • 2 tbsp oil
  • 3 cups water
  • 1 can of diced tomatoes
  • 4 tbsp tomato paste
  • ½ cup grated Parmesan cheese
  • 750 g smooth reduced fat ricotta
  • 250 g no-cook pasta sheets wholemeal if possible
Veggie Lasagne
Instructions
  1. Chop up the onion and pan fry with the garlic and oil in a large pan.
  2. Chop up the veggies and add them to the onion. Add in the water and cook for 5 minutes with a lid on. Add more water if it needs a bit more liquid.
  3. Add in the diced tomato and tomato paste and cook for a further 3 minutes.
  4. Pour half the veggie sauce into the base of a baking dish. Place some wholemeal pasta sheets on top. Then spread on some ricotta. Repeat until finished with a layer as ricotta as the final layer.
  5. Top with the Parmesan cheese on the very top.
  6. Cover with foil and cook for 25 minutes in a 180C oven. Take the foil off and cook for a further 10-15 minutes.
  7. Allow to sit for 15 minutes before slicing.
Recipe Notes

Serves 6 at 395 calories per serve