Vegetarian lasagne

Veg Lasagne

Vegetarian Lasagne

Vegetarian lasagne is so easy and versatile to make. I’ve made varieties with aubergines, spinach, chickpeas and even mixed beans. Great for those end of cupboard meals! I love to crumble loads of cheese over the top to brown.





  • 500g brown mushrooms
  • 500g spinach
  • 1 tin peeled tomatoes
  • 1 clove garlic, peeled and chopped
  • 1 small onion, chopped
  • salt and pepper
  • olive oil
  • 500g feta, plus 100g for the topping
  • 500g plain yogurt
  • Lasagne sheets


  1. Pre-heat the oven to 200oC.
  2. Fry the chopped onion until soft in a drizzle of olive oil. Then add in the chopped garlic.
  3. Cut the mushrooms into small pieces and add to the onion and garlic.
  4. Add the spinach and cover the pan with a lid. Leave until wilted and remove from stove.
  5. Drain the tomatoes and cut into pieces. Then add to the mushroom and spinach and set the mixture aside.
  6. Blend the feta and sour cream until smooth.
  7. Layer your lasagna in an oven proof dish starting with a layer of veg mix, then lasagne sheets and finally the feta mix, repeat as necessary. End off with the feta mix.
  8. Sprinkle the 100g extra feta on top and bake in the oven for about 40 minutes, or until the top is nice and golden.

Yum yum yum…!

Photo: Matt De Turck via flickr

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