Veg lasagne packed with vitamin B complex and minerals

If you are craving a delicious lasagne, but are a vegetarian becoming one or you’re just trying to cut down on meat, we have a solution for you - veg lasagne. It’s not only delicious - it’s packed with vitamins, fiber, antioxidants and loads of minerals! Iron, magnesium, potassium, folate - also known as vitamin B9, vitamins C, A, K1, you name it! Since this recipe contains five veggies, you’ll find here a lot of the nutritional value of plants you need. We also add some parmesan and ricotta for terrific taste. A must have for lunch or dinner!


  • 4 tablespoons olive oil
  • 150 grams mushrooms
  • 1 eggplant 
  • 4 roasted red peppers
  • 700g passata with onions and garlic
  • 8-10 lasagne sheets
  • 400 g wilted spinach
  • 200 g ricotta
  • 25 g grated parmesan


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Chop the mushrooms, aubergines, and roasted red peppers into small chunks.

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Heat oven to 180C.

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Heat 2 tablespoons olive oil in a large, non-stick frying pan. Start by frying the eggplant chunks for 5 mins until softened, then tip into a bowl. Now fry the mushrooms in the remaining oil for a few mins until golden, then mix with the eggplant and peppers.

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Layer half of the veg into a 20 x 30cm baking dish and layer a half the passata on top of teh veggies.

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Now arrange a layer of lasagne sheets on top of that.

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Repeat the layers in the same order: veggies, passata, lasagne sheets.

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Mix the wilted spinach together with the ricotta and half the Parmesan. Layer this mixture on top of the pasta sheets and sprinkle with remaining Parmesan.

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Cover with the dish lid or an aluminium foil, and bake for 20 mins, uncover, and bake for another 10 mins.

This veggie dish will look great when served with fresh green salad. Enjoy your healthy meal!