Veggie lasagna recipe please!

[AvonCallingBarksdale]

Hello. We’re a couple of weeks into a veggie month and want a break from one pot chillis and curries so I’m going for veggie lasagna. There are loads of recipes on t’interweb but I don’t want to wade through. . Please could some kind souls share their tried and tested go-to recipes? Thank you.

I love spinach and ricotta. Equal parts spinach and ricotta, seasoning and a good grating of nutmeg. Layer with lasagne sheet then top with a mix of pasatta and tinned tomatoes. Sprinkle with grated cheddar and oregano. Cover with foil and cook at 180 for 45 mins. I take the foil off for the last 10 mins.

Also super easy recipe I got from here. 2 tins puy lentils, 2 jars passata mixed with seasoning and oregano. Layer sauce, sliced mozzarella, lasagne, repeat.

There’s a really popular BBC Good Food courgette lasagne with over 400 five star ratings. I’ve made it a few times and it’s delicious. Grating the courgette is a bit tedious so I cheat by buying courgetti
This one tastes more like the original meat version realfood.tesco.com/recipes/vegetarian-lasagne.html It serves 6 but freezes well so I put spare portions in little foil freezer trays.

Fab thank you

I tend to roast a load of veg (peppers, red onions, courgette, aubergine) on a tray, then mix with a carton of passatta with garlic (Tesco) then layer up and top with cheese sauce and grated cheese. You can add any veg u fancy, chuck a bag of spinach in etc.

Mine is:
Roast a load of peppers cut into chunks / quartered mushrooms and quartered shallots

Meanwhile, fry diced onion, carrot and celery
Add dried herbs - oregano, thyme generally but others if I've got them - and a glass of red wine. Add a bit of balsamic vinegar, a tub of passata and a bit of water. Shove in the oven and leave it to cook for ages. Then add a packet or two of the Merchant Gourmet puy lentils with Spanish flavouring.

Add the roasted vege to the sauce.

Layer and cheese sauce as usual.

Courgette works well with the diced vege too

I also roast lots of vegetables and use that mixed with either passata or a tin of chopped tomatoes. Sometimes, instead of a cheese sauce on top, I blend an egg, cottage cheese, grated cheddar, natural yoghurt/creme fraiche/ fromage frais (whichever I've got or a mixture), seasoning and nutmeg. It makes a lovely set topping.

This is great, I blooming love mumsnet