Quick vegetable lasagne recipe

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  • Vegetarian






15 min


50 min

Nutrition per portion

Calories 577 kCal 29%
Fat 28g 40%

Vegetarian food isn’t just for vegetarians and this tasty lasagne is bound to appeal to even your most meat obsessed friends.


  • 25g (1oz) buttery spread
  • 25g (1oz) flour
  • 425ml (3/4 pint) semi-skimmed milk drink
  • 85g (3oz) Cheddar cheese, grated
  • Black pepper
  • 225g (8oz) small broccoli florets
  • 2 x 400g cans ratatouille
  • about 6 sheets no-need-to-pre-cook lasagne


  • Put the buttery spread, flour and semi-skimmed milk drink into a saucepan and bring to the boil, stirring continuously, until thickened and smooth. Stir in half the cheese and seasoning to taste.

  • Put the broccoli into a pan with about 4 tablespoons water, bring to the boil, cover and cook for about 5 minutes, shaking occasionally. Drain and stir the broccoli into the ratatouille.

  • Spoon half the ratatouille mixture into a shallow ovenproof dish and top with lasagne sheets and half the sauce. Repeat the layers, finishing with a layer of sauce. Sprinkle the remaining cheese over the top.

  • Cook in a preheated oven at 190C, 375F, Gas 5 for 30-40 minutes until cooked and golden brown.

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(45 ratings)
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