Vegetarian Lasagne Recipe

A meatless alternative to a classic beef lasagne. Vary the vegetables and make it uniquely yours each time!

Difficulty

Prep Time

40 minutes

Cooking Time

30 minutes

Serves

4-5

Recipe Ingredients

  • 10ml SPAR Pure and Mild Olive Oil
  • 1 small onion, chopped
  • 2ml SPAR Freshline Crushed Garlic
  • ½ a tray SPAR Freshline Button Mushrooms, sliced (125g)
  • 400g pouch or jar tomato based pasta sauce
  • SPAR Italian Lasagne Sheets
  • 1 pouch SPAR Freshline Butternut Veg for Two, microwaved using on-pack instructions  (250g)
  • 1 can SPAR Lentils in tomato puree and brine, drained
  • 320g tray frozen SPAR Creamed Spinach, microwaved using on-pack instructions
  • 100g grated SPAR Cheddar Cheese (250ml)

Recipe Method

  1. Sauté the onion, garlic and mushrooms in the heated olive oil until tender.
  2. Set aside.
  3. Using a greased oven dish measuring approximately 20 x 30cm, layer the ingredients in this order:
  4. Little pasta sauce just to coat the dish base
  • Lasagne sheets
  • Half the fried onion mushroom mix
  • Half the lentils
  • Lasagne sheets
  • Half pasta sauce
  • All the butternut
  • Remaining half lentils
  • Remaining fried onion mushroom mix
  • Creamed Spinach
  • Lasagne sheets
  • Remaining pasta sauce
 
Cover and set aside for 30 minutes or so, while the oven heats up to 180 °C. 
Sprinkle over the cheese and bake for 30 minutes.
Set aside for up to 10 minutes to allow it to settle and firm up slightly for ease of cutting and serving neat slices.

Hints & Tips

  • Use one or two egg lifters to lift sliced lasagne squares neatly and intact for transferring from a deep oven-dish onto dinner plates.
  • Find and always use the same perfect size oven-dish that holds the lasagne sheets alongside each other perfectly, to avoid having to overlap or break them to fill gaps.
  • A tub of SPAR low fat chunky cottage cheese can be combined and used with the creamed spinach layer if you prefer a creamier dish.