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Veggie Lasagne

  • difficulty


  • serves


  • cooks in


  • calories

    300 per serving



  • 12 wholemeal pasta sheets
  • 1 teaspoon olive oil
  • 300g leek, sliced
  • 2 red peppers, chopped
  • 2 courgettes, chopped
  • 500g carrot, chopped
  • 2 tablespoons parsley, chopped
  • 250g vegetable stock
  • 1 tin chopped tomatoes
  • 300g low fat crème fraiche
  • 1 teaspoon nutmeg
  • 1 egg
  • 100g mozzarella cheese
  • Salt and pepper

    Cooking Directions 

    1. In a large pan, fry off the leek in the olive oil for a couple of minutes until it starts to soften.
    2. Add the pepper, courgette and carrot along with the parsley and some salt and pepper, mix and leave to cook for a further 5 minutes.
    3. Add the chopped tomatoes and vegetable stock, mix well and bring to the boil then reduce to a simmer and cover for 30-40 minutes until the liquid has reduced down and the vegetables are cooked through.
    4. Make the white sauce by mixing crème fraiche with nutmeg, a whisked egg and add grated mozzarella. Season well then you can start to assemble.
    5. Start with half of the vegetable filling, layer on half of the pasta sheets followed by half of the cheese sauce. Then repeat this process.
    6. Bake for 15-20 minutes until the top is golden brown then serve with some fresh greens.



    This is great for using up all the old veg you have lying around so don’t feel like you have to stick to this veggie combination – carrots are a great inexpensive way to bulk it up however which makes for a really affordable family meal.