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Lasagne to end all lasagnes recipe

Lasagne to end all lasagnes recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

This lasagne takes a long time to make (especially when you account for as many wine-drinking intervals as I do) and isn't the cheapest to make either. This is very much an 'as you feel/when it looks right' sort of recipe.

Cheshire, England, UK

10 people made this

IngredientsServes: 8

  • olive oil for frying
  • 1 knob butter
  • 2 bay leaves
  • 1.5kg vine ripened tomatoes
  • 1kg cherry tomatoes
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • cracked black pepper
  • 1/2 bottle red wine
  • 1 tube tomato puree
  • 2 white onions
  • 1 bulb garlic
  • 1 red pepper
  • 1/2 pack cured meat of choice, such as prosciutto
  • 500g beef mince
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground cinnamon
  • 200g spinach
  • 1 box lasagne sheets
  • 200g grated extra mature Cheddar cheese
  • 200g grated mozzarella cheese
  • For the bechamel
  • 100g salted butter
  • 3 tablespoons plain flour
  • 50g grated Parmesan cheese
  • 500ml milk, or as needed
  • 1 pinch ground nutmeg
  • cracked black pepper
  • 200g soft cheese
  • 200g grated extra mature Cheddar cheese

MethodPrep:45min ›Cook:40min ›Ready in:1hr25min

  1. Heat a little olive oil and a knob of butter in a big pan. Add the two bay leaves. When the oil is hot, add the whole vine tomatoes. Keep the heat at a medium to low temperature. Stir the tomatoes every now and again, to ensure they are evenly fried.
  2. When the skins begin to split and the juices start sizzling, add the cherry tomatoes, sugar, salt and black pepper. Soon the vine tomatoes will begin to disintegrate and the cherry tomatoes will be boiling in the juices of the vine tomatoes. At this point, add the tomato puree and the wine and stir. Continue simmering on a low heat and stirring occasionally.
  3. Finely chop the onions and garlic, using all but one of the garlic cloves, which we'll save for later. Also very finely chop the red pepper.
  4. Heat some oil in another pan. When the oil is hot, add the onions and fry until translucent. While the onions are frying, finely chop the cured meat.
  5. When the onions are beginning to get a little colour in the pan, add the chopped garlic, cured meat and red pepper. Fry on a medium heat until the onions are a golden colour.
  6. Add the beef mince and fry on a medium heat until the mince is evenly browned. Add the oregano, parsley, basil and cinnamon, and some more black pepper.
  7. When the frying mix is looking and smelling pretty good and hot, begin ladling in the tomato sauce, which at this point should be mostly a thick liquid. Stir thoroughly, add the spinach and turn down the heat to a low temperature. Continue simmering and stirring occasionally.
  8. Now we can start the bechamel sauce - this is a bit trickier if you're not used to making white sauces. Very finely chop your remaining clove of garlic, or crush it, if you have a garlic crusher. Melt the 100g of butter in a saucepan.
  9. When the butter is sizzling, add the garlic and fry it for a minute, being careful not to burn the butter. If you're struggling with the temperature, add a little olive oil which will help prevent the butter from burning.
  10. Now, add the plain flour. Stir it in thoroughly to form a sort of buttery dough in the pan, and let it simmer for a minute on a low heat. Add the nutmeg and Parmesan, and a little black pepper.
  11. Pour in the milk a little splash at the time, stirring thoroughly as you go. The slower you add the milk, the less likely you are to get a lumpy sauce. At first, the dough will just grow in size. Don't worry, it will begin to turn into a sauce as you add more milk.
  12. When your sauce is a thick, gloopy liquid consistency, add the soft cheese and 200g grated Cheddar. Keep the sauce on a low heat and stir until it is a smooth, thick consistency.
  13. Preheat the oven to 190 C / Gas 5.
  14. Spoon about half of the beef sauce into a baking dish and spread it out evenly. Then on top of this, a few tablespoons of the bechamel sauce. Spread it out and lay several lasagne sheets on the top. I can usually fit about three whole sheets in a dish, and then I break up some sheets to fill the remaining gaps. Obviously this depends on the shape and size of your baking dish.
  15. Repeat the previous step once, ending with a layer of lasagne sheets. Cover the sheets in the remaining bechamel and sprinkle with the mozzarella and 200g Cheddar cheese.
  16. Put the lasagne in the oven and bake for around 40 minutes, or until the cheese is a nice golden colour on the top.
  17. Serve with garlic bread if you like, and lots of wine!

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Best Vegetable Lasagna

I set out to create the best vegetable lasagna recipe. Here it is! This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce.

If you have any meatless-meal skeptics in your life, this lasagna will change their mind. I’m sure of it.

This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas.

Yet, I wanted to offer a classic vegetable lasagna suitable for holidays and weeknights, and this is it. The tomato sauce is the same across all three recipes, but the vegetables vary.

For this recipe, you’ll chop bell pepper, zucchini and carrot into very small pieces and sauté them until they’re nice and golden on the edges. That caramelization brings out so much more flavor. Then, add spinach to the skillet and cooked it down for a few minutes so it doesn’t get too soggy.

What you will need

For these individual lasagnes, you will need the following ingredients

  • Ground beef. Alternatively, Italian sausage can be used instead. Or a mixture of pork mince and beef mince. Or, for a vegetarian lasagne, add 3 cups of your favourite chopped veggies!
  • Garlic.
  • Salt and pepper for seasoning.
  • Tomato paste and passata.
  • Italian herbs.
  • Ricotta and egg for the easy cheese filling, along with a little parmesan cheese, nutmeg, salt and pepper.
  • Fresh pasta sheets are what I use for this recipe. They cook super quickly in the pie maker. If you need a faster option, wonton wrappers also work well. They will end up slightly crispy and chewy on the outside and soft and comforting on the inside. Perfection!
  • A big handful of tasty cheese. Of course!

To make individual lasagne, simply cut the pasta sheets to into the circular sizes required to fit your pie maker or muffin tin. If you have a pastry cutter included with your pie maker, use this as a guide. For each mini lasagne, you will need two circular pieces of pasta. One large (base) size, and one smaller piece for the filling. They don&rsquot have to be perfectly circular, rustic-style is fine!

Once the pastry has been cut

  1. Make the easy bolognese sauce over the stove top. This step can be done ahead of time and the meat sauce stored in the fridge for up to three days.
  2. Mix the ricotta mixture together in a bowl. The ricotta can also be prepared ahead of time and stored in the fridge for up to three days.
  3. Assemble the layers in the pie maker. First, the pasta base, then bolognese sauce followed by the second layer of pasta. Then, spoon the ricotta mix and a little more bolognese on top and sprinkle with tasty cheese.
  4. Cook the lasagne in the pie maker for around five minutes, or until the edges are crisp and the cheese has melted over the top. Sprinkle with fresh herbs and serve with your favourite sides.

Best Vegetarian Lasagna

This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it's healthy and delicious.

Vegetarian lasagna was the first big dinner that I learned to make. Even way back in college, veggie lasagna would always be the main event when I made a meal for a group. Nowadays, I still make it anytime I’m serving a crowd, and I love it as a Sunday supper because I can put that day’s farmers market haul to good use. It’s easy, foolproof, and fun to make, and who doesn’t love to share stories at the table over red sauce and pasta?!

I’m not sure why it took me so long to get a great vegetarian lasagna recipe on the site, but now that it’s here, we’re obsessed! This veggie lasagna recipe is savory and satisfying, filled with loads of roasted veggies, a creamy tofu-basil ricotta, noodles, and plenty of marinara sauce. I think you’re going to love it!

Vegetarian Lasagna Recipe Components

My veggie lasagna recipe includes these essential components:

  • Roasted vegetables – The caramelized roasted veggies really amp up the flavor in this hearty vegetarian dish. The vegetables cook down as they roast, so a LOT of them can fit in this recipe. I start with over 5 cups of chopped vegetables, and I sprinkle in some chopped kale for good measure! Feel free to swap in whatever veggies you have on hand. I used mushrooms, zucchini, cherry tomatoes, fennel, and carrots, but yellow squash, broccoli, eggplant, and/or bell pepper would also be delicious.
  • Tofu-basil ricotta – This dairy-free substitute for ricotta cheese is so yummy that no one will know that they’re eating tofu – promise! I layer the ricotta mixture in between the lasagna noodles, and I top the whole thing with grated mozzarella. Of course, a sprinkle of Parmesan cheese would be fantastic here as well.
  • Lasagna noodles – Don’t use no-boil lasagna noodles in this recipe. Because the veggies are cooked ahead of time and the tofu mixture takes the place of cheese, there’s no need to bake this dish for as long as you would a traditional lasagna recipe. As a result, no-boil noodles won’t cook through.
  • Marinara sauce – I like to make mine from scratch or use jarred Bertolli® Organic Fire Roasted Garlic Marinara. Yum!

How to Make Vegetarian Lasagna

Making this vegetarian lasagna is easy! Here’s what you need to do:

First, roast the vegetables. Toss them with olive oil, salt, and pepper, and bake until they’re golden brown and tender.

While the vegetables roast, make the tofu ricotta. Crumble the tofu into a food processor along with the nutritional yeast, lemon zest and juice, red pepper flakes, oregano, olive oil, garlic, salt, and pepper. Process until creamy, and then pulse in a big handful of fresh basil leaves.

Then, cook the noodles in a large pot of salted boiling water until they’re al dente.

When these components are ready, layer everything together! Spread a layer of tomato sauce at the bottom of a large baking dish. Top it with a layer of noodles, followed by the ricotta mixture, roasted vegetables, chopped kale, and more sauce. Repeat the layers, finishing with a final layer of noodles and sauce. Sprinkle the whole thing with grated mozzarella cheese, and bake!

Bake the lasagna until the cheese on top is browned and bubbling, 25 to 30 minutes. Check the lasagna halfway through the cooking time. If the cheese is too brown, cover it with foil and bake it for the remaining time.

Then, remove it from the oven and let it rest for 20 minutes before slicing and serving. Enjoy!

What to Serve with Veggie Lasagna

This vegetarian lasagna is delicious on its own, but it also pairs well with all sorts of healthy side dishes. Serve it with a Caesar, kale, or green salad or a veggie side dish like roasted Brussels sprouts, roasted cauliflower, or lemon green beans. It would also be fantastic with a slice of homemade focaccia bread.

Store any leftovers in the fridge for up to 4 days, or freeze them for up to a month! I like to freeze individual slices for quick lunches during the week.

More Favorite Pasta Recipes

If you love this vegetarian lasagna, try one of these favorite pasta recipes next:

Recipe Summary

  • 1 (15 ounce) container POLLY-O Original Ricotta Cheese
  • 1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • ¼ cup KRAFT Grated Parmesan Cheese, divided
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • 1 pound ground beef
  • 1 (24 ounce) jar spaghetti sauce
  • 1 cup water
  • 6 lasagna noodles, uncooked

Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl set aside.

Brown meat in large skillet drain. Stir in spaghetti sauce and water.

Spoon 1 cup meat sauce into a slow cooker top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture, and meat sauce. Cover with lid.

Cook on LOW until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan let stand, covered, until melted, about 10 minutes.

Nutritional info per serving: Calories 410 Total fat 21 g Saturated fat 10 g Cholesterol 95 mg Sodium 680 mg Carbohydrate 26 g Dietary fiber 2 g Sugars 7 g Protein 29 g Vitamin A 20 %DV Vitamin C 15 %DV Calcium 60 %DV Iron 15 %DV


Polly L(45)

A total go-to for me. I add mushroom, courgette & aubergine to make it a bit healthier.

Kevin M(128)

First try at lasagna and it went down well with two fussy kids and their mum.


I won't be making this recipe again. First time making a lasagne and honestly preferred store bought. This lasagne was very dry and tasteless.

Anne marie W(9)

A brilliant recipe - can be eaten on its own or, if you're greedy like us, with garlic bread and coleslaw. Freezes really well too.


Made the veg sauce and used quorn - yum


Excelled myself with this recipe. Very tasty and went down well with young and old alike.


Lovely Lasagne, have made several times and each time it's perfect!

Barbara R(58)

I like this recipe but I add finely sliced celery which cooks down well and sliced mushroom. Its a good idea to bulk cook the mince when making lasagne. The mince sauce can be frozen in portions for a quick spag bol and a spare lasagne for the freezer.


This may not be the fanciest recipe for lasagne but it tastes really good. And both my 1 year old and 3 year old will eat it, which is the main thing and much better for them than a shop brought version. Easy to make too.


God I LOVE the Internet. Anything can turn into an argument, even a lasagna recipe.


You can also use fat-free fromage frais instead of white sauce for a lower fat version.


Great recipe, i added a bit of red wine in with my meat when browning the mince. Also to the person who left the negative comment there is not need to be nasty over this, and just because your italian don't give you the right to leave such nasty comment. Each to their own i say. Use this as a guide and add things as you wish to make it to your taste.

Aliyah M

How much salt should we add?


thankyou so much for this recipe, i was afraid to try lasagne before in case i made a mess of it, this is a real un-frilled recipe without all the added stuff other recipes call for, it tastes fantastic :) :) :)

Daniella R(23)

Im Italian and im going to try it with the Soup!!


I had never thought of using condensed soup. Brilliant idea Linda. I might try a chicken lasagne tomorrow and try chicken soup, although mushroom might work well with chicken as well.. Hmmmm, tasty conundrum :)


Really simple but effective recipe, can't believe anyone would criticise this. I add a bit of nutmeg and whatever (dry) herbs I have at the time (oregano works) and drain the fat off the mince to make it a bit healthier before adding the tomatoes. I also use wholewheat lasagna (if I can find it),the kids won't notice.


Oh wow so you're Italian Francesca, so what?! Maybe the woman who used mushroom soup has a child, family member or herself that can't have cheese, maybe you never thought of that because you just had an inappropriate and ignorant fit about a Lasagne instead, sure don't cut corners when you are home all day and have the time, but when you're a working Mother you tend to stick to the quick and easy, it's not about being LAZY it's about having the TIME. Everyone has their own tastes, their own idea's would you say the same to a qualified chef when they put their own twist's on things. No I highly doubt it, you'd more than likely be told to mind your own and deal with it!


I always pop in a couple of bay leaves when making the bolognaise, and would usually use 2 tins of tomatoes, mushrooms, and some extra tomatoe paste, plus a dash of worcester sauce. I grate in the carrot as I don't usually have time to cut it up really small. I make the bechamel sauce using Delia Smith's all-in-one sauce (its on her website) and the easiest sauce to make, season, and grate in some nutmeg. Always put a good layer of bechamel on top of the lasagna sheets, then bolgnaise on top, and I put cheese on just the top layer. Yum, Yum. Can't stand shop-made lasagna.


Prob not to every ones taste but they are just trying to be helpful. No need for negative comments


Okay will give it ago next time :-) thanks!


make sure you cover pasta in either the meat or sauce will stop it tasting undercooked.


My pasta sheets were too hard I left in for about 55 mins :-( . Should I have left it in longer ? ?


When making lasagne I always soak the pasta sheets first, find that they cook better, and also add an oxo cube to sauce for extra taste


Lol Francesca D, its not how Mumma used to make!


This has to be the worst and most bland recipe for Lasagne I have ever seen and as for the all the comments saying this is delicious etc. and what on earth are you thinking using mushroom soup instead of making the bechamel. I am sorry but if you are going to make lasagne then at least make it properly why always take the lazy option. Anyway before you all bombard me with negative comments, I am Italian so I know what I am talking about.

Tried this was really simple to make and YUMMY :P


I made this for tea tonight, it was lovely & i even added some lazy garlic into it, the only downside of it was i felt the pasta wasnt cooked enough & i had it in for about an hour :( xox


Instead of making the white sauce I use a tin of condensed mushroom soup watered down to resemble a thick sauce. It's really quick and easy and makes the lasagne taste delicious. I also use the fresh pasta sheets from chilled section of supermarket as its easy to cut to required shape and tastes so much better than the hard packet stuff.


I made this the other night and the whole family loved it and i will defintaly be cooking this again.


just made a home made lasagne and all the family loved it they said it tasted better than an frozen shop lasagne


Green lentils, precooked/tinned, make a great addition to lasagne. You can substitute them for meat in any proportion, including all of it. You can also use other types of minced meat not just beef. Try chicken, turkey or pork for a change.


To freeze a whole lasagne make in a freezeable container, like a deep roasting tin, preferably non-stick. Freeze solid after cooling completely. Remove from tin & wrap well, labelled with tin you used as well as the date! I would defrost in the freezer as the edges tend to over cook before the middle is hot when you try it from frozen. Little portions can be done from frozen more easily. Remove your packaging before you defrost. If you are making a batch specifically for freezing you don't have to cook it first. Just layer it up & freeze! Don't forget to add extra cooking time to label.


I made this for dinner tonight and it was yummy! I used a whole onion and a whole carrot. I also added 2 cloves of crushed garlic. Some diced red, green and yellow peppers (would of added mushrooms if i had them) I also added small teaspoon of whole grain mustard into the cheese sauce. Tasted great-i will def be making again and not buying lasagen anymore!


I have made this lovely dish and it was the most delicious dish I have ever cooked!as I am really useless in kitchen. My 2 year old and my family who are also fussy loved it. The only thing I did was I have boiled the lasagne sheets and it was soft when I took it out of the oven rather than tasted roberry.


Brilliant! Really easy to make and tassted so much better than Ragu!! I also sliced some tomato and put it on top.


I made this tonight, its great and so easy to make. I added courgette, mushrooms and a clove of garlic, the whole family enjoyed it including my 6 year old who is very fussy

Leanne H(4)

Both of my children loved this lasagne, neither of them commented on the mushrooms and the corgette that I put in it other than to say that they were delicious. Instead of the cheese sauce I used a cream sauce made with flour, milk and butter and my husband said that it was the best lasagne he had ever tasted. This will be a firm favourite in my house for many years to come I am sure.


Hi, made this the other day and although hubby will not eat it, my two daughters aged 8 and 6 loved it. Normally, they really struggle with pasta, but this was a great hit. Looking forward to making it again for them.

Joanne s(382)

Made this for dinner tonight, there is enough to feed us again tomorrow with garlic bread which is always good for the purse strings! Hubby and our 5 and 4 year olds loved it. I added half a bag of frozen mediterrean veggies (£1 from Iceland) along with some fresh things i had this was a good shortcut! Will definitely make this again.


for freezing i put it in a foil contanior so goes straight to the oven i get them out of the pound shop looj like takeaway tubs


I made this tonight and added some mushrooms, garlic and an Oxo cube and changed the mixed herbs for Oregano and it was lovely!! I wouldnt have known where to start so used this for inspiration and will be making this regularly. We all loved it.


Fab recipe - everyone liked it including my 18 month old daughter! Thanks, will definitely use again :D

Beverley G(38)

Having made only disaster lasagne before I decided to try this one out today. It was yummy! I used the roasted veg sauce (which I wizzed) and the children ate it without moaning about eating their vegetables. Will definitely use again and am going to use the roasted veg sauce with pasta.

Karen c(56)

you can just freeze it in the dish its made in if its freezer proof, then defrost and warm from there. Or, I used to portion up for my little girl and put in a square plastic tub for the freezer, great for sending to childminders for lunch. Just need to make sure its not too sloppy!

Sally c(13)

I often make my own lasagne, just because I don't east cheese, so I have no choice if I fancy a lasagne! But didn't know I could freeze it. has anyone frozen a full lasagne? And if so, what container would be suitable? I cook my lasagnes in a glass rectangular dish, but presumably I'd have to transfer to some sort of plastic container to freeze it? Sounds a bit messy to me!!


My first from scratch lasange was a huge success, my 5 year old loved it and my 9 year old who isn't a big fan said it was the best he has ever had. Think i need to tweek my white sauce but practice makes perfect.


I made this today and added mushrooms, courgette, oxo cube, worcestershire sauce to the bolognaise sauce and added soem sliced tomatoes to the topping. It was so easy to make and my whole family loved it. It was the best lasagne that I have made. Will def. make this again.


This went down a treat with the whole family, fussy hubby, 3 year old and 1 year old - they all loved it and I felt proud I had made it all myself :) Will be making it again next week!


hi yes just tried it this afternoon and my son and i had it and i do have to admit it was absolutely delicious - the best meal i have had in ages!!


An easier cheese sauce is: 1 big tub of half fat creme fraiche mixed with a block of grated cheedar! That's it! You can stick it in lasagne or any recipe that involves putting it in the oven like canneloni, moussaka etc. A lot less faffing about and its really delish!


I cooked this for dinner last night and it really was lovely. I've only ever made Lasagne once before and it was such a disaster I vowed never to make another! However, I thought I would give this a go and I'm so glad I did! It turned out so much nicer than shop bought Lasagne! I put in two tins of chopped tomaotes added grated carrot and also mushrooms, red pepper and courgettes. Will definately be making this again! Thanks.


I've only done the veggie version and it is absolutely delicious, far better than any ready meal. Now a firm favourite in our house! Highly recommended!


partner said it was the best lasagne he had ever had :D nxt time im going to bung afew more bits in and use less mince


ive started making this myself but i add 2 cloves of garlic,2 x bay leaves, garlic salt, 2 oxo cubes, tomato sauce, any tom salsa i have in the cupboard and tomato puree. i am experimenting as i go along, whatever i have in the cupboard i put in it.


Yes tried this out- except I added some mushrooms, a bit of worcester sauce and red wine to the bolognese sauce. I also grated some parmesan cheese into the cheese sauce. It turned out nice.

Other users also liked.

This one is a winner.

This one is a winner
I made this tonight and my family were happy. I read the comments and saw that the meat went mushy so i used the Blade cover it came out perfect. Will be making this again

Tried making this for the first time today and.

Tried making this for the first time today and I've got to say.. OMG.. it's soooo good!! I didn't drain the liquid cause there's wasn't a lot there and for us, the consistency of the sauce was just perfect. That, combined with the bechamel sauce and the cheese on top. simply YUM. and so easy to make too. never thought I could make my own lasagne THANK YOU for sharing the recipe xx

Still searching for what to cook ?

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3-Minute Mediterranean Vegetable Lasagne

I’m really excited to be back with another post for Iceland (if you didn’t see my salmon and sweet potato fishcakes then I’d really recommend you give those a try too).

This time their challenge was to create a recipe showing how using frozen foods can help to save time in the kitchen. I’ve talked before about how I’m always on the lookout for ways to cut how much time I spend cooking, so this challenge was one I was definitely excited about giving a try.

Don’t get me wrong, I love pottering around in the kitchen as much as I can, but with two young children there are days when as much as I’d love to have 2 hours to lovingly prepare something delicious to eat – it’s simply not practical.

This quick vegetable lasagne recipe uses Iceland frozen Mediterranean Vegetables in a Basil Seasoning as the main filling. We were all seriously surprised at how delicious these are – I’m pretty sure I won’t be bothering to chop up Mediterranean vegetables when I want to serve them with some grilled chicken in future (one of my go-to healthy dinners!) – the basil seasoning really adds a lot of flavour.

Using vegetables as the main filling for this lasagne also makes it really healthy – 4 of your 5-a-day fruit and vegetables. Finish it off with a piece of fruit and you’ll have reached your target in just one meal! It also comes in at under 500 calories a serving so great if you’re trying not to eat too much but still want a delicious, filling dinner.

Other ways I saved time making this dish was by substituting in low fat soft cheese for béchamel sauce, and using ready sliced or grated cheese on the top (all available from Iceland).

The only thing I’d suggest doing that adds a little extra time (OK, only about 20 seconds of actual effort) is if you’re using dried lasagne sheets then soak them in boiling water for 5 minutes before putting them into the lasagne. The packs I’ve used always say that they’re fine to use straight from the packet, but I tend to find they’re still a touch too much on the crunchy side for my liking. Soaking them in boiling water just softens them ever so slightly, which makes a huge difference to the texture of the final cooked lasagne. However, if you’ve got fresh lasagne sheets then this step isn’t necessary.

I served my lasagne with a quick salad and some Iceland frozen ciabatta which is just heated through in the oven.

Some of my other favourite bloggers have also been involved in creating time-saving recipes for Iceland and if you’re looking for more inspiration then take a look at some of these…

    from Recipes From a Pantry from Celery & Cupcakes from Free From Fairy
  • Quick Vegetable Lasagne from The Veg Space which uses a filling of cauliflower, broccoli and kale. from Foodie Quine


Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients


I measured out all the ingredients I needed for the cheese sauce (bottom left photo), you literally only need a pinch of sage, nutmeg and ground white pepper to season the sauce as they’re quite strong flavours. Using mature cheddar gives the sauce a fuller flavour, if you want a healthier lasagne leave the cheese in the sauce out.

In the bottom right photo I have measured out 1 tsp curry powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tbsp tomato puree, 2 tbsp soy sauce and 1 tbsp Worcester sauce,

Start by peeling and dicing 1 large onion, 6 cloves of garlic and finely blitzing 2 carrots in a food processor.

Heat 1 tbsp of oil in a large non stick pan and add the diced onion and diced garlic once hot.

Saute for a few minutes until lightly brown in colour.

Once the onions look slightly brown as in the top left photo, add the mince, followed by 1.5 tsp salt.

Mix and cover to cook through for 5 minutes until the mince is brown and has released water.

Once the mince has released water add all of the following ingredients: 1 can chopped tomatoes, 1 tsp curry powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tbsp tomato puree, 2 tbsp soy sauce….

….1 tbsp Worcester sauce and the 2 blitzed carrots.

Give everything a good mix, have a taste of the sauce and adjust the salt if you feel you need it.

It’s very important to cover the mince while it cooks as we want to retain all the moisture and avoid this evaporating during the cooking process as this is what will help cook the lasagne sheets through. Cover and allow to simmer over a low heat whilst you prepare the cheese sauce.

In a good non stick pan melt 6 tbsp of butter.

Once fully melted add 6 tbsp of plain flour and stir till all the flour is absorbed into the butter, fry for a minute or two to remove the raw taste from the flour.

Measure 1 pint of milk (approx. 570ml), using warm milk helps to prevent the sauce from forming lumps, heat in the microwave or in a pan.

Add the milk SLOWLY, a little at a time, always ensuring the milk is absorbed into the roux (butter and flour mixture) before adding more milk.

With each addition of milk make sure you use your spoon (a wooden one works best for this) to beat out any lumps in the roux.

After adding the first dash of milk, this is what the roux looked like (top left photo).

I continued to add milk GRADUALLY till it looked like each of the photos (bottom left and right). I have included photos of each stage so that those of you that may have never made a white sauce from scratch are familiar with the process.

Eventually the roux will stop looking like a roux and more like a sauce, keep mixing and adding milk till you have used all of the milk up. Simmer the sauce over a gentle heat to help thicken it.

The sauce should be thick enough to coat the back of a wooden spoon and not run off immediately.

Add the pinch of sage, nutmeg and ground white pepper at this stage….

….followed by 100g of mature cheddar. Don’t be lazy like me and add the cheddar in blocks, using grated cheddar is better as it melts quicker, lol!

Once the cheese has melted, check the consistency of the sauce. I felt my sauce was a little too thick after adding the cheese so I added a splash of water to loosen it, add one tbsp at a time to avoid making the sauce too runny.

Again check the consistency of the sauce, it should coat the back of a spoon and when you run your finger through the sauce it should leave a clean line, as in the bottom left photo, that’s when you know your sauce is thick enough.

Turn off the heat and immediately cover the pan with clingfilm to prevent the sauce forming a skin. For the first few minutes you may want to leave a gap in the clingfilm to allow the steam to escape, once cooler, seal completely till the sauce is ready to use.

By now your bolognese will be cooked through but should have enough liquid in it to also cook the lasagne sheets. The top right photo shows you what the cooked filling will look like, as you can see the bolognese is quite saucy.

Select a dish that is wide and long enough to fit the lasagne sheets without having to break them up too much.

Divide the bolognese into three portions and start to evenly layer the first portion into your chosen dish.

Place lasagne 3 lasagne sheets over the top of the bolognese.

Next add a layer of cheese sauce, again imagine you have to divide the sauce into 3 portions and add enough to cover the sheets.

Continue layering the bolognese and lasagne sheets (I added a broken sliver of lasagne sheet to fill in the gap at the edge, bottom right photo)….

….and cheese sauce in this order, till you have used up all the bolognese and sauce.

When I got to my last layer of lasagne sheets I felt the cheese sauce had cooled and thickened too much to be able to spread over my sheets, so I added a little more water to the sauce to loosen it. Don’t be afraid to adjust the sauce if you feel you need to.

You should end up with three layers of meat, lasagne sheets and cheese sauce, finishing with a layer of cheese sauce on top.

Sprinkle the remaining 100g of grated cheddar and then pop the lasagne into a hot preheated oven, gas mark 6 (200°C or 400°F) and bake for 30 mins or until the lasagne looks brown and bubbly on top and the sheets are cooked through.