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No-prep green lasagne recipe

17 ratings

Fancy homemade lasagne without all the prep? This has to be one of the easiest veggie lasagne recipes around and gets a bonus point for being healthy – the lentils being a good source of protein and fibre. Using storecupboard staples and frozen veg, it's pretty great value too. See method

Serves 6
15 mins to prepare and 35 mins to cook
330 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

2 x 390g tins green lentils, drained and rinsed
2 x 500g cartons passata with garlic & herbs
1 large courgette (200g), coarsely grated
400g frozen spinach, defrosted and squeezed dry (see tip, below)
1 tsp chilli flakes
9-12 dried lasagne sheets
250g ricotta
50g pecorino (or Parmesan), grated
fresh basil, to serve (optional)
salad leaves, to serve (optional)

2 of your 5-a-day and high in protein

Each serving contains

Energy
1390kj
330kcal 17%
Fat
7g 10%
Saturates
4g 22%
Sugars
8g 9%
Salt
1g 16%

of the reference intake
Carbohydrate 44.5g Protein 18.4g Fibre 10.1g

Method

Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the lentils in a large bowl with 1½ cartons of passata, the courgette, spinach and chilli flakes. Season; mix well.
Spoon ⅓ of the lentil mixture into the base of a 30 x 20cm ovenproof dish. Arrange a single layer of lasagne sheets over the top, breaking in half if needed. Repeat the layers with the remaining lentil mixture and lasagne sheets twice more.
Season the remaining passata and spread over the top layer of lasagne sheets. Mix the ricotta in a bowl with some black pepper and half the grated pecorino. Spoon evenly over the lasagne, then scatter over the remaining pecorino. Bake for 35 mins or until golden (cover with foil after 25 mins if it's browning too much) and the pasta is cooked through. Scatter with fresh basil and serve with salad leaves, if you like.

Tip: No time to defrost? Put the frozen spinach in a pan of boiling water and simmer for 1-2 mins. Cool under cold water; squeeze dry.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian pasta recipes