Vegetable lasagne is a great recipe for using up all those vegetables lurking in your fridge or freezer, and you don’t even need to make a bechamel sauce – ricotta makes a lighter, quicker choice with just as much flavour.



500g ricotta

olive oil

8 cups mixed vegetables (fresh or frozen), diced

1 teaspoon chopped rosemary or thyme

1/2 teaspoon fennel seeds

salt and pepper to taste
5 cups passata or tomato sauce

250g lasagne sheets

2 cups shredded mozzarella

1 cup grated Parmigiano Reggiano

2 eggs

1 cup cream


1. Preheat the oven to 190°C.

2. Heat 4 tablespoons of olive oil in a large non-stick pan. Sauté the chopped vegetables with the fresh herbs and the fennel seeds until the vegetables are soft, about 10 minutes. Season with salt and pepper. If you use any frozen vegetables, add them halfway through the cooking time. Set aside.

3. On the bottom of a large lasagne baking dish, spread 1 cup of passata or tomato sauce. Cover with a layer of lasagne sheets.

4. Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of Mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagne sheets.

5. Beat the eggs in a bowl, season with pepper and salt, and stir in the ricotta. Spread the mixture over the lasagna sheets. Top with another layer of lasagne sheets.

6. Layer the rest of the vegetables, another 1½ cup of sauce, the rest of the mozzarella and a sprinkling of more Parmigiano Reggiano. Top with the last layer of lasagne sheets.

8. Stir together the last of the tomato sauce and the cream. Pour over the top layer of lasagne sheets and sprinkle with the rest of the Parmigiano Reggiano. Cover with foil and bake for 40 minutes. Remove the cover and bake 15 minutes more. Let sit at least 15 minutes before serving.

What’s your favourite lasagne recipe?