Quick vegetable lasagne recipe

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  • Vegetarian
serves: 4
Cost: not
Prep: 15 min
Cooking: 50 min

Nutrition per portion

Calories 577 kCal 29%
Fat 28g 40%
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  • Vegetarian food isn’t just for vegetarians and this tasty lasagne is bound to appeal to even your most meat obsessed friends.


    • 25g (1oz) buttery spread
    • 25g (1oz) flour
    • 425ml (3/4 pint) semi-skimmed milk drink
    • 85g (3oz) Cheddar cheese, grated
    • Black pepper
    • 225g (8oz) small broccoli florets
    • 2 x 400g cans ratatouille
    • about 6 sheets no-need-to-pre-cook lasagne


    • Put the buttery spread, flour and semi-skimmed milk drink into a saucepan and bring to the boil, stirring continuously, until thickened and smooth. Stir in half the cheese and seasoning to taste.

    • Put the broccoli into a pan with about 4 tablespoons water, bring to the boil, cover and cook for about 5 minutes, shaking occasionally. Drain and stir the broccoli into the ratatouille.

    • Spoon half the ratatouille mixture into a shallow ovenproof dish and top with lasagne sheets and half the sauce. Repeat the layers, finishing with a layer of sauce. Sprinkle the remaining cheese over the top.

    • Cook in a preheated oven at 190C, 375F, Gas 5 for 30-40 minutes until cooked and golden brown.

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