Monday, 13 June 2016

Healthy Veggie Lasagna

What can you make for dinner with the last remaining veggies in your crisper? This healthy Vegetable Lasagna is a delicious and healthy way to use them up!

Delicious and healthy Veggie Lasagna.

I have made this lasagna time and time again over the years. It's packed with lots of healthy vegetables and is very easy to make. You just need four cups of chopped veggies, from your crisper and/or your garden, for the beginnings of a wonderfully nourishing meal. 

Based on a recipe in one of my oldest cookbooks, The Good Gut Cookbook by Rosemary Stanton, it is a recipe that is highly adaptable to what you have on hand. It changes each time depending on what I have in the fridge to use up and what's growing in the garden. This is how I made it over the weekend just past:

Healthy Veggie Lasagna

1 onion, diced
2 cloves garlic, crushed
glug of olive oil
4 cups chopped vegetables (I used carrot, zucchini, broccoli, kale, silverbeet and capsicum.)
100g -150g leftover mashed pumpkin (Omit if you don't have any.)
handful fresh basil leaves, chopped
1 x 400g can chopped tomatoes
200mLs vegetable stock
2 Tablespoons tomato paste

250g ricotta cheese
1/4 cup milk
instant lasagna sheets
1/2 cup finely grated parmesan cheese

1.  Heat olive oil in large pot over a low heat. Gently fry onion and garlic until soft.
2.  Add vegetables to the pot and put lid on. Allow veggies to soften and cook for 10mins. 
      Stir occasionally.
3.  Mix in tomatoes, stock, tomato paste and chopped basil.
4.  Simmer for 15mins with lid off. Remove from heat.
5.  Beat ricotta cheese and milk together until reasonably smooth, adding little more milk if 
      you need to.
6.  Gather veggie sauce, ricotta mix, mashed pumpkin, lasagna sheets and grated parmesan 
      on your kitchen bench.
7.  Preheat your oven to 180C. Line your lasagna dish and prepare to assemble:

All the makings of a nourishing meal.

Make repeating layers of lasagna sheets and veggie sauce until dish is 3/4 full.

Spread mashed pumpkin over the last veggie sauce layer.

Spread ricotta mixture over mashed pumpkin and then sprinkle grated parmesan on top.

Bake for approximately 40minutes until golden.

Cut into generous portions and served with fresh, garlicky bread, it's a vegetarian meal full of flavour and goodness. Perfect for meatless Mondays or for any night of the week. Enjoy!


p.s. If you want to add a ricotta cheese layer to the middle of this lasagna, simply blend 500g of ricotta with 1/2cup of milk and spread half the mixture between a veggie sauce layer and a layer of lasagna sheets. Then spread remaining half of mixture on top.


  1. Hi Meg, this recipe sounds just beautiful, I always loved Rosemary Stanton, hers was always the voice of reason when ever I new fad diet would come along. Veggie lasagna, just perfect winter warming food. Have a wonderful day.

    1. Thanks, Fiona. It is a really healthy meal, full of goodness from so much veg. I make it quite often and it's always YUM! Meg:)

  2. How YUM does that look! I am so trying that, and soon!!

  3. It sounds wonderful! As does the recipe book it comes to find out more.

    1. This is one of my oldest recipe books but I still use it quite often. I made a mandarin cake using a recipe from this book recently too and it was delicious!

  4. We also add a little crushed garlic in with the ricotta too.

    1. That would be nice. I have sometimes put shredded basil in with the ricotta too:)

  5. Oh another yummy goodie!

    I have yet to attempt veggie lasagna, which is unheard of because I am a vegan/vegetarian lol! Think I will add it to my menu list for this week :)