Looking for a good veggie lasagne!

[Philodendron]

Ready meals and recipes... I'm going through a major lasagne kick at the moment.

All veg - not quorn type

This is the only ready meal I eat. It's delicious. https://www.waitrose.com/ecom/products/waitrose-frozen-vegetable-lasagne-for-2/448796-761798-761799?gad_source=1&gclid=Cj0KCQjw4Oe4BhCcARIsADQ0csm7LoAQiidbWh4q6f33TOIAOvVsj9V7gX6LC6F9RMj2ZQtwfGjm-O4aAphfEALw_wcB&gclsrc=aw.ds

Cook

This sounds delightful thank you!

You need to get some intense flavour into the vegetables - this is why I use roasted aubergine, red peppers, garlic, red onion, seasoning and plenty of olive oil. Roast until the veg is very well cooked and caramelised.

Lidl do a frozen Italian Veg Mix which is great when cooked up with either your own tomato sauce or shops' own. Then make your own Lasagne adding in Bechamel Sauce topped with cheese. Lovely!!

This one is really good.

https://www.bbcgoodfood.com/user/304349/recipe/ricotta-and-spinach-lasagne

I use the bags of frozen roast veg you get from Tesco etc. If I have time I roast in the oven before adding to tinned toms, garlic etc but it’s equally fine just cooking on the hob from frozen!

Frozen spinach is good to add too, just defrost in the microwave.

Borlotti / cannellini / kidney beans, mushrooms, onions, garlic, Italian herbs, tinned chopped tomatoes, tomato paste, homemade bechamel sauce with Parmesan and / or cheddar, green or wholemeal Lasagne sheets, at least 2 layers of each, top with loads of cheese.

This Cook one is absolutely delicious - Buy Roasted Vegetable Lasagne | Frozen Meal Delivery COOK. I do make my own version, but Slimming World friendly, so maybe not as sumptuous as what you are after - but this version was good: Cheesy lentil lasagne | Slimming World. x

The recipe for the ricotta and spinach one posted further up is delicious.

I make a roasted mushroom and spinach lasagne. Chop up a shed load of mushrooms (they shrink down) in a little olive oil and roast in the oven. Then cook fresh spinach or use frozen. Just make sure to squeeze all the water out of the spinach. I always use fresh egg pasta lasagne sheets. It's more of a faff as you need to soak them first but it really makes a huge difference to the texture. I use passata for the sauce which I season with salt, a little sugar, black pepper, freshly squeezed garlic and fresh basil (not too much). Then layer up as you normally would. I top mine with bechamel made with cream and provolone cheese if you can find it.

I quite enjoy the Crosta and Mollica one to keep in the freezer as an easy meal option.

The Jamie Oliver one from comfort food or whatever it's called is wonderful but it does take 3 hours to make.

Delia’s Roast Mediterranean Veg Lasagne

https://www.deliaonline.com/recipes/type-of-dish/pasta-recipes/roasted-mediterranean-vegetable-lasagne

Incredibly easy. I have never used the full quantity of mozzarella that she recommends though, it seems a lot!

https://www.deliaonline.com/recipes/type-of-dish/pasta-recipes/roasted-mediterranean-vegetable-lasagne

I make this but instead of making bechamel for the top I cook some spinach, drain well, grate in some nutmeg and pepper and mix with ricotta. Spread across the top layer of lasagne sheets (I always use green because it looks prettier) and grate lots of Parmesan. Bake for at least half an hour, ideally a bit longer. Parmesan isn't vegetarian so obviously use something else if that's important to you.

I also tweak the bottom part by omitting the cherry tomatoes and adding a tin of chopped tomatoes after the vegetables have roasted instead. Simpler and cheaper. The chopped olives (I use either black or green and buy pitted) are a lovely addition as well as the capers. Both optional but I think they're worth adding. I also often add chopped or sliced mushrooms to the vegetables that are going to be roasted, and a good spoonful of sundried tomato paste or ordinary tomato puree to the vegetable mixture to up the intensity of flavour.

This looks lovely but my husband doesn't eat lasagne and I couldn't eat it all myself! I'm guessing it can't be cooked then re-frozen? Or split into two portions and cooked separately?

Sorry if that sounds like a daft question.

Following! I love lasagna.

aubergine parmigiana as a lasagna here
www.bbcgoodfood.com/recipes/aubergine-parmigiana-lasagne

I love this one
Kale, mushroom and goat's cheese lasagne | Tesco Real Food

I usually roast some courgettes, red onions and aubergines and mix them with either homemade tomato pasta sauce or a jar and layer up with a secret layer of cream cheese. Then cheese sauce and grated mature cheddar on top. Healthy it ain't.
I am glad others have pointed out that parmesan is not vegetarian, it is a bugbear of mine when it gets used in otherwise vegetarian recipes. There's a book 'one pot vegetarian' has loads of it! Drives me nuts!!

I do all sorts of variations...but mainly

Spinach and ricotta - layer of garlic fried sliced mushrooms. Pasta. Bechamel. Layer of ricotta mixed with lightly cooked (squeeze out xs liquid) spinach, parmesan, black pepper and nutmeg...you can beat an egg in too if you want..makes a different texture, and then another layer of pasta etc until you fill your dish. Sub the spinach for kale too. That's a nice one.

Roasted butternut squash as a layer and lots of bechamel is nice too.

When I'm tired I sometimes just use a ball of mozzarella on top in place of cheese sauce or bechamel sauce. Usually sprinkle some grated cheddar too.

But my go to one is just a pasta sauce with veg of choice usually onion, garlic, pepper, courgette, mushrooms, carrot.... celery optional, oregano, and I add red lentils and stir until translucency then tin of chopped tomatoes and let it simmer.

God I'm hungry now 😋

Oh yeah... Occasionally you can add anchovies to the tomato sauce if you like them they just melt in and have a really rich flavour.

I love them, but of course they're not vegetarian.

Another vote for Cook. I’m not veggie but chose this over the meat one. Delicious.

I third the Delia roast veg one. I don’t bother peeling the cherry tomatoes though - who has time for that?! I think the olives and capers really make it. It’s delicious. I often make the full quantity and freeze in individual portions pre-baking.

https://www.worcesternews.co.uk/news/17370970.recipe-ella-risbridgers-saturday-afternoon-charred-leek-lasagne/