Could someone please recommend a great vegetable lasagne recipe?

[VivaLeBeaver]

Dd has gone vegi. I make a fab meat one but seem to be struggling doing a veg one. Would like something quite traditional in the line of peppers, mushrooms, courgette type recipe.

www.bbcgoodfood.com/recipes/10603/roasted-vegetable-lasagne
I love this one, very easy and I just chuck in whatevet veg I have.

Don't know where the original recipe is from but ours is yummy. You have to make the 'mince' kind of similar in texture to bolognaise by chopping the veg really finely. Onion, garlic, Courgette, pepper, carrot, mushroom and aubergine (or whatever you have). Plus chopped tomatoes and oregano. Instead of white sauce on the top, it's a tub of mascarpone with a bit of cheese grated over.

This Delia one is lovely, although you may have to change the cheeses to ensure they are vegetarian. As a topping I sometimes blend together a big tub of fromage frais with some cottage cheese, mustard, nutmeg and an egg and then sprinkle loads of cheese on top. That makes a lovely set thick cheesy top.

Thank you, will try all of these.

john Torode's courgette one in one of The Good Food magazines is lovely.

I second the Delia one - delicious. I make individual portions in small foil trays and bake from frozen.

This one is slightly less traditional, but still very tasty: www.rivercottage.net/recipes/kale-and-mushroom-lasagne

This one from Jack Monroe is fabulous. It's vegan too if that matters to you.
cookingonabootstrap.com/2018/01/04/ultimate-lasagne-40p-vg/

My friend did one which included whole, peeled mini vine tomatoes, aubergine slices - fried with sumac or paprika mix, white sauce made using milk soaked with bay leaves, goats cheese on top, a variety of mushrooms and asparagus.

She did the goats cheese and aubergine on one side of the dish and the asparagus and mushroom on the other. So basically 2 types in the same dish. I think there was also pine nuts in it. She soaked then precooked the lasagna sheets before assembling.

The tomatoes were simmered and then skinned. They were mixed with fresh chopped herbs.

Both lasagnas tasted great - I've never tasted better. It was a family recipe.

She had another variation with the peeled vine tomatoes with mushrooms and artichokes which was really good but not everyone liked artichokes.

The Delia recipe is delicious, but I don't put courgette in as it gets too mushy.

I use puy lentils.

Roast onions, peppers, courgettes.

Make a sauce using onion, garlic, diced carrots, passata, red wine, herbs.
Stir the roasted vege plus cooked puy lentils into the sauce.
Use to layer in the lasagne with cheese sauce, in the usual way.

Mushrooms always a good addition too, if liked.

I use the Cranks recipe bechamel sauce from a cobbler recipe, I make it thicker otherwise the lasagne gets very sloppy. It has soy sauce and Tabasco and red wine in it and it's so moreish it's ridiculous! Then I just make a vegetable sauce with passata and whatever veg I feel like using. It's probably the most popular thing I cook.

Nigel Slater's mushroom lasagne. Meat eaters prefer it.

The Mary berry one is labour intensive but nice
My friend made me the Lorraine pascal one which is gorgeous but again no idea how long it actually takes

This is a regular in our house and not a recipe as such. Chop onion, carrot and celery very finely and sauté slowly (they will shrink even smaller). Roast an aubergine (gives a meaty, rich taste), scrape out the flesh, chop finely. Butternut squash, chop into cubes and add to the pot. Chop 2 or 3 courgettes into cubes. Add to the pot. Mushrooms and peppers can go in at this stage. When courgettes and butternut squash has softened, add passata/tin and half of chopped tomatoes/jar and half of pasta sauce. Add half a tin/jar of water. Add the aubergine. Chopped basil and black pepper and salt if using. Simmer for at least 20 mins. Most of the veg will kind of mush up into the sauce, and you can easily spread it over lasagne sheets to make layers.

Any vegetarian cheddar or mozzarella or both.

This spinach and ricotta lasagne is delicious. I use a Parmesan equivalent as Parmesan isn't vegetarian. You can use Stilton for the blue cheese as I'm not sure Gorgonzola is vegetarian either.