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No-prep green lasagne recipe

No-prep green lasagne recipe

16 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

  1. 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.
  2. 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.
  3. 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

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