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My Favourite Vegetable Lasagne

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Adapted from AWW 'Low Fat meals in minutes' - it has a really good (and distinctive) layer of sweet leeks which really brings the recipe together. It says use low fat cheese but I can't quite bring myself too (Its not REAL cheese!!!). Another plus as it only uses one pan and the lasagne dish - less washing up :) Serves fairly 3 people or 4 with sides (bread and salad)

Adapted from AWW 'Low Fat meals in minutes' - it has a really good (and distinctive) layer of sweet leeks which really brings the recipe together. It says use low fat cheese but I can't quite bring myself too (Its not REAL cheese!!!). Another plus as it only uses one pan and the lasagne dish - less washing up :) Serves fairly 3 people or 4 with sides (bread and salad)

Ingredients

Serves: 3-4

Metric Cups

For the Pasta

  • lasagne sheets (depends on size and shape of lasagne dish but about 3 per layer, so approximately 9)

For the Tomato Sauce

  • 2 tins tinned tomatoes (2 x 400g)
  • 2 tablespoons olive oil (light in colour)
  • 3 cloves garlic (finely chopped)
  • 2 medium onions (finely chopped)
  • 1 teaspoon caster sugar
  • salt
  • pepper

For the Leeks

  • 4 large leeks (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon olive oil (light again)
  • 15 grams butter
  • 1½ tablespoons caster sugar
  • 3 large aubergines (cut in lengthways into 1cm slices)
  • olive oil
  • cheese (strong, grated - I use Cheddar and/or parmesan)

For the Pasta

  • lasagne sheets (depends on size and shape of lasagne dish but about 3 per layer, so approximately 9)

For the Tomato Sauce

  • 2 tins tinned tomatoes (2 x 400g)
  • 2 tablespoons olive oil (light in colour)
  • 3 cloves garlic (finely chopped)
  • 2 medium onions (finely chopped)
  • 1 teaspoon superfine sugar
  • salt
  • pepper

For the Leeks

  • 4 large leeks (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon olive oil (light again)
  • 1 ounce butter
  • 1½ tablespoons superfine sugar
  • 3 large eggplants (cut in lengthways into 1cm slices)
  • olive oil
  • cheese (strong, grated - I use Cheddar and/or parmesan)

Method

My Favourite Vegetable Lasagne is a community recipe submitted by blondie1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large frying pan, fry aubergines first until softening and beginning to brown in batches then put to side.
  • In the same pan, fry onions on a med/low heat until beginning to soften in olive oil for a couple of minutes, then add garlic and sugar. Stir for about 3 minutes more until all soft.
  • Add tomatoes and simmer until sauce is thickens to a good sludge type texture, but not too thick (unless precooking lasagne sheets). This usually takes a good 10 minutes. When done, remove from pan into a bowl, scraping sides down.
  • Add a little more olive oil and butter and fry garlic for a couple of mins, then add leeks and sugar until leeks are soft. This usually takes about 8 minutes.
  • Now to assemble lasagne - I do a layer of aubergine, a layer of grated cheese, a layer of leeks, a layer of tomato sauce, then the lasagne sheets, until all are used up, with a layer of tomato sauce and extra cheese on top. I use the leeks quite sparsely as a little bit goes a long way in terms of taste - I usually get 3 layers from this much.
  • In a large frying pan, fry eggplants first until softening and beginning to brown in batches then put to side.
  • In the same pan, fry onions on a med/low heat until beginning to soften in olive oil for a couple of minutes, then add garlic and sugar. Stir for about 3 minutes more until all soft.
  • Add tomatoes and simmer until sauce is thickens to a good sludge type texture, but not too thick (unless precooking lasagne sheets). This usually takes a good 10 minutes. When done, remove from pan into a bowl, scraping sides down.
  • Add a little more olive oil and butter and fry garlic for a couple of mins, then add leeks and sugar until leeks are soft. This usually takes about 8 minutes.
  • Now to assemble lasagne - I do a layer of eggplant, a layer of grated cheese, a layer of leeks, a layer of tomato sauce, then the lasagne sheets, until all are used up, with a layer of tomato sauce and extra cheese on top. I use the leeks quite sparsely as a little bit goes a long way in terms of taste - I usually get 3 layers from this much.
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