Try our cheap and tasty vegetarianlasagne that's ready in just 30min. A tomato sauce, rammed full of veggies, is layered with fresh lasagne and a pesto and ricotta mix, that's then topped with bubbling cheese. You really can't go wrong!
The cheat element is we've used tinned sweet peppers and artichokes, to cut down on the prep.
For more lasagne recipes check out our gallery of our favourites.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
322
Ingredients
1tsp.
olive oil
1
large garlic clove, crushed
1Tbsp.
tomato purée
600g
passata
1Tbsp.
dried mixed herbs
390g
tin whole sweet red peppers, roughly chopped (see GH tip)
150g
pitted black olives, roughly chopped
390g
tin artichoke hearts in water, drained and roughly chopped
6
fresh lasagne sheets
250g
ricotta
4Tbsp.
basil pesto
75g
mature Cheddar, grated
Directions
Step 1Preheat grill to high. Heat oil in a large pan on medium heat and add garlic. Fry, stirring, for 1min. Add tomato purée and fry for a further min. Add passata, mixed herbs and vegetables, increase heat to high and bubble for 10min, until slightly reduced. Season to taste, bearing in mind the vegetables may already be salty.
Step 2To assemble, spoon 1/3 of the sauce into the base of a deep 2 litre baking dish. Top with 2 lasagne sheets in a single layer, making sure the sheets are flat so the corners don’t catch during cooking. Spread 1/3 of the ricotta on to the lasagne sheets, then gently spread 1/2 the pesto over the ricotta. Repeat layering, finishing with a top layer of ricotta.
Step 3Sprinkle over the Cheddar and grill for 7min until golden and bubbling. Serve with a green salad, if you like.
GH tip:
If you can’t find tinned whole sweet peppers use 250g jarred roasted peppers instead.
Per serving:
Calories: 322
Protein: 13g
Total fat: 19g
Saturates: 7g
Carbs: 22g
Total sugars: 7g
Fibre: 5g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
