Vegetarian Lasagne

Vegetarian Lasagne

This recipe is a warm heartfelt meal with an equally hearty portion size that will be sure to leave you feeling fulfilled.
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For Intensive Exercise
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Performance Benefits

This is a great recovery meal for after intense exercise as it contains a good quantity of each macronutrient.

Health Benefits

This recipe contains up to a third of your daily calcium needs, which helps grow and maintain strong bones.

Expert Tips

Lasagna is a great meal prep option. divide the dish into portions and keep in the fridge or freezer.


  • Oven
  • Medium bowl
  • Large pan


  • 250 g Pasta sheets (more or less depending on how many layers you make)
  • 3 clove Garlic (chopped)
  • 1 Tin of tomatoes (400g)
  • 400 g Passata
  • 1 Aubergine
  • 1 Head of broccoli (chopped)
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Oregano (dried)
  • ½ tbsp Coriander
  • 1 tsp Cumin
  • 8 Mushrooms (sliced)
  • 1 Onion (diced)
  • ½ tsp Salt
  • 100 g Mozzarella cheese
  • 50 g Cheddar cheese

For the sauce

  • 500 g Cottage cheese
  • 400 g Greek yoghurt
  • 1 Free-range egg
  • 1 handful Parsley (chopped)
  • 1 tbsp Extra virgin olive oil


  • Preheat the oven to 180°C.
  • Put the broccoli, aubergine, mushrooms and peppers on a baking tray with some olive oil and salt. Roast for 15 minutes.
  • Pre-cook the pasta sheets in hot water as per packet instructions, for 7-8 minutes. Use a little olive oil, mix to avoid them sticking together.
  • In a medium bowl, combine the cottage cheese with the egg, yogurt, olive oil and parsley. Mix well and then set aside.
  • Heat a tablespoon of oil on a large non-stick pan.
  • Add the onions, garlic, dried oregano, salt and cumin. Fry for 5 minutes.
  • Remove the vegetables from the oven and mix the chopped tomatoes and passata through them.
  • In a large casserole dish, lay down the first layer with the pasta sheets. Make sure the slices overlap so there are no spaces.
  • Pour half the vegetables and tomato sauce over the pasta sheets and spread them out evenly.
  • Next, pour half of the cheese sauce over the vegetables and spread evenly.
  • Lay down another layer of the pasta sheets.
  • Repeat with another layer of vegetables followed by cheese sauce.
  • Top it off with a layer of sliced fresh mozzarella and aged red cheddar and cover with tin foil.
  • Place in the oven and bake for 15 minutes.
  • Remove the tin foil and bake for a further 5 minutes to allow the cheese to brown.



Serving: 1ServingCalories: 515kcalCarbohydrates: 48gProtein: 28gFat: 22gSaturated Fat: 9.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7.6gTrans Fat: 0.27gCholesterol: 73mgSodium: 595mgPotassium: 1118mgFiber: 5.4gSugar: 14gVitamin A: 263ugVitamin C: 50mgCalcium: 392mgIron: 3.3mg
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