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
1 tsp. olive oil
1 large garlic clove, crushed
1 Tbsp. tomato purée
600 g passata
1 Tbsp. dried mixed herbs
390 g tin whole sweet red peppers, roughly chopped (see GH tip)
150 g pitted black olives, roughly chopped
390 g tin artichoke hearts in water, drained and roughly chopped
6 fresh lasagne sheets
250 g ricotta
4 Tbsp. basil pesto
75 g 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
