Tasty Seven Vegetable Lasagne

A Quick and Easy Supper Recipe for All the Family

We all eat with our eyes in the first instance.  Even young children.  When I call my 2 year old for supper, she comes running, keen to see what is on the plate before I even put it on the table.  She is well trained to say ‘oh yummy,’ even when she trying something for the first time, which thrills me.

I was particularly excited to present this lasagne dish to her, not just because I knew it would taste delicious, but because it was so colourful and stacked full of goodness.   You can really taste the flavour of each vegetable and the prep time for each layer is entirely worth while.

Seven veg lasagne

Seven Vegetable Lasagne
Serves 8
Prep in 40 minutes, cooks in 30 minutes

Ingredients and suggested quantities:
½ aubergine
½ butternut squash
2 red peppers
200g mushrooms
Olive oil
Knob of butter
3 garlic cloves
½ tsp dried oregano
1 tbsp chopped parsley
1 can tomatoes
1 leek
300g frozen spinach
150g ricotta
½ tsp ground nutmeg
100g parmesan, shaved
2 tbsp pinenuts
Salt and pepper

1.  Prep each of the layers in the following order and gather together ready to layer up

  • Aubergine:          cut in half and then into ½ cm thick slices. Line a baking sheet with grease-proof paper, lay out the aube slices, drizzle with olive oil and season with a little salt and pepper.  Bake for 30 mins at 190c
  • Butternut:           repeat the same process as for the aubergine
  • Peppers:              remove stork and deseed. Cut into quarters and roast for 30 mins at 190c. Allow to cool, remove the skin if you can be bothered and cut into 1cm strips
  • Mushrooms:      Slice up and fry in some olive oil and butter with the crushed garlic and herbs until golden
  • Tomatoes:           blitz until smooth
  • Leeks:                   slice into thin strips and wash, sauté in a little olive oil
  • Spinach:               defrost spinach, blitz with ricotta, nutmeg, half the parmesan, salt and pepper
  • Pinenuts:             tip into a hot pan and heat through until golden

Seven veg lasagne

2.  In an oven proof dish, or individual dishes if you are batching for the freezer, build the layers of the lasagne as follows:

  • Pour half the blitzed tomatoes onto the base of the dish
  • Leeks
  • Aubergine
  • Butternut squash
  • Lasagne sheets
  • Remaining tomatoes
  • Mushrooms
  • Peppers
  • Spinach
  • Remaining parmesan
  • Pinenuts

3.  Bake at 190c in the oven for 30 minutes if individual dishes, or 40 minutes if one large dish, until the spinach layer is bubbling and golden

Seven veg lasagne

I think this is a delicious, balanced complete meal, filling enough to not have to faff around with side dishes.  It is also a great recipe to batch cook for the freezer and whip out another day.


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