Vegetable lasagne

Completely transform this indulgent classic with a few simple swaps
8 ratings
Recipe by: Sharon Hui | Former Health Information Manager

This recipe uses beans and pulses instead of red meat, which makes it lower in fat and calories. Making your own sauce means you know exactly what goes in and is much healthier than ready-made ones.



  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 100g mushrooms, sliced
  • ½ red pepper, finely sliced
  • 1 courgette, sliced
  • 1 x 227g can chopped tomatoes
  • 2 tablespoons tomato purée
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon cinnamon
  • 1 vegetable stock cube
  • 1 x 210g can butter beans
  • 1 x 210g can chickpeas
  • 1 heaped teaspoon cornflour
  • 150ml semi-skimmed milk
  • 25g reduced-fat cheddar cheese, grated
  • ¼ teaspoon mustard powder
  • 150g lasagne sheets
50 minutes

Nutrition information (per serving)

5 A DAY:
  1. Preheat the oven to 190ºC/Fan 170ºC.
  2. Warm the oil in a large saucepan on a medium heat. Add the onion and cook for 2 minutes. Then add the garlic, mushrooms, red pepper and courgette and cook over a medium heat for 5 minutes.
  3. Add the tinned tomatoes, tomato purée, herbs and spices and crumble in the vegetable stock cube. Stir and leave to simmer for 5 minutes. Next, stir in the butter beans and chickpeas.
  4. Mix the cornflour with a little of the milk to form a paste. Put the rest of the milk in a small saucepan and heat until simmering. Add the cornflour paste, stirring all the time until the milk thickens into a sauce. Remove from heat and stir in half the cheese and mustard powder.
  5. Put some of the vegetable mixture into an ovenproof dish, then a little cheese sauce, then a layer of lasagne sheets. Repeat – ending with a layer of cheese sauce.
  6. Sprinkle over the rest of the cheese. Place in the oven for about 25 minutes, until golden brown.
Try a different mixture of vegetables in the sauce to add variety, and use vegetables that are in season