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Vegetarian lasagne

Vegetarian lasagne


6 serves

20 m

60 m


  • Olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 500 g diced butternut pumpkin
  • 350 g zucchini
  • 90 g semi-dried tomatoes, drained, chopped
  • 2 x 420 g cans no added salt brown lentils, drained
  • 2 cups passata
  • ¼ cup sundried tomato pesto
  • 1 teaspoon dried Italian herbs
  • ½ cup chopped fresh basil, plus ½ cup extra to serve
  • 200 g (8) oven-ready wholemeal lasagne sheets
  • 500 g tub cottage cheese
  • 2 eggs
  • ½ cup grated parmesan cheese
  • 60 g baby rocket leaves, to serve


Step 1

Heat a lightly oiled, large, deep non-stick frying pan over a medium-high heat. Add onion, garlic and 1 tablespoon water. Cook, stirring for 2 minutes, until softened. Add pumpkin, zucchini and semi-dried tomatoes. Cook, stirring for a further 5 minutes, or until lightly browned.

Step 2

Stir in lentils, passata, pesto, Italian herbs and 1 cup water. Bring to the boil. Gently boil for 5 minutes, or until vegetables are just tender and mixture is thick. Remove from heat, cool slightly. Stir in basil.

Step 3

Spread ½ cup of the vegetable mixture over the base of a large rectangular ovenproof dish (about 20 cm x 30 cm x 7 cm deep).Top with 2 lasagne sheets and spread with one-quarter of the remaining vegetable mixture. Repeat layers three more times finishing with a layer of vegetable mixture.

Step 4

Whisk cottage cheese and eggs in a bowl. Season with pepper. Spoon over lasagne. Sprinkle with parmesan. Cover with lightly oiled foil.

Step 5

Bake in preheated 180 °C oven (fan-forced) for 30 minutes. Uncover and bake for a further 20 minutes or until top is lightly browned and lasagne sheets are tender when tested with the tip of a sharp knife. Stand 10 minutes before cutting. Serve with rocket and extra basil leaves.


  • Replace zucchini with eggplant, if preferred.
  • Check labels on passata and choose the brand lowest in sodium.
  • Lasagne can be assembled ready to bake, 1 day ahead. Keep, covered, in fridge. Cook as required, baking for an additional 10 minutes to ensure it heats through to the middle.
  • To save time, use pre-diced butternut pumpkin available from the fresh food section of major supermarkets.
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