I’VE been asked for my veggie lasagne recipe. It’s adapted from the Australian Women’s Weekly's mini cook book Vegie Main Meals , put ...

I’VE been asked for my veggie lasagne recipe. It’s adapted from the Australian Women’s Weekly's mini cook book Vegie Main Meals, put out by ACP Books. I haven't been doing big Sunday cook ups for lunches through the week. Rather, I've been hooking into salad wraps. I bring cut salad ingredients in a bowl, add the dressing at work, shake it up, lay it out on flat bread, roll it up and eat it.

3 large red capsicums
1 egg
500g cottage cheese
1 tablespoon olive oil
500g button mushrooms, sliced thinly
2 large zucchinis (It says sliced thinly lengthways, but I use the slicer on a grater and grate them through the width. They just need to be thin.)
700g tomato pasta sauce
6 fresh lasagne sheets
150g rocket, trimmed
¼ cup fresh basil leaves
1/3 cup finely grated cheddar cheese

QUARTER the capsicums and remove the seeds. Place skin skid up in a very hot oven until the skin blisters and blackens a little. Remove and put into a plastic bag until they’re cool enough to handle and once cool, peel away the skin. Cut into strips.
While you’re waiting for the capsicum to cool, cook the mushrooms and zucchini in a little olive oil. The recipe calls for them to be done separately, but I’ve done them together and it’s fine. You want them to be soft and soggy – that’s a culinary term. Remember it. Soft and soggy.
OK. Get out your lasagne pan and put a third of the pasta sauce across the bottom of it. Top that with a lasagne sheet. Top with the capsicum, zucchini and mushrooms, rocket and basil. I stir those ingrdients together before the layering starts. Add another lasagne sheet. Keep going and finish with a lasagne sheet and then a mixture of the cottage cheese and eggs. Top with cheddar cheese and whack it in a moderate oven for 35-40minutes. Let it stand 15 minutes before serving, and, as with all lasagnes, this can be made ahead and is even better on the second day. Eat with a fresh garden salad and a loaf of crusty garlic bread.

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  1. now I'm reeeaaaally hungry, yum.

  2. yum. I am going to print this out and leave it on the bench as a hint for the man of the house to cook it. as much as i love to eat, and am fine at cooking, i really can't be bothered and would rather someone else do it for me!

  3. Yum yum yum and thanks. No disasters with any of your recipes thus far.

  4. after success with your curry (am cooking it agin 2moro!) would love t try this one out (am not strictly veggi but its my pererred food). my little ones are fussy little buggers - baxi is likely to say 'YUK' and tip it on the floor - after all that love and care and expensive organic ingredients, my blood boils! the only things they are garanteed to eat are ham or sausage type meals - little heathens. hoping your mob appreciates the effort you go to in the kitchen - must be such a feat keeping it healthy xx

  5. This looks delicious!
    I have been wanting to have a crack at a vege lasagne..

  6. YUM sounds like a great recipe!

  7. Lasagna is one of my favorites - nookmarking for the future!