Sorry, you need to enable JavaScript to visit this website.
Vegetarian Lasagna

Vegetarian Lasagna

Looking for an easy vegetarian first course? Try this meat-free Italian lasagna recipe made with pesto, tomatoes, ricotta and Parmesan cheese

17 October, 2012
No votes yet

Dietary Consideration

serves for


total time

1 HR 45 MIN


1, large and finely chopped
Olive oil
700 g, tinned
4 cloves, 2 chopped and 2 halved
freshly grated
3 each, diced
Ricotta cheese
300 g
Parmesan cheese
50 g, freshly grated
150 ml
to grease the dish
Lasagna sheets
250 g
Basil pesto
100 g


  • Heat 4 tbsp oil and fry the onions.
  • Add the tomatoes and the halved garlic cloves and bring to the boil.
  • Cook on a high heat for 5 minutes then remove from the heat and season with salt, ground black pepper, nutmeg and a pinch of sugar.
  • Fry the eggplants in 2-3 tbsp oil and add the chopped garlic.
  • Once the eggplant is very soft, remove from the heat and season with salt and ground black pepper.
  • Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
  • Mix together the ricotta, parmesan and the milk until creamy.
  • Season with salt, ground black pepper and nutmeg.
  • The mixture should be very soft; if necessary add some more milk.
  • Flake some butter into the baking dish and add some of the tomato sauce.
  • Cover with lasagne sheets and spread them with some of the eggplant.
  • Add some more sauce and 1-2 tbsp pesto.
  • Continue in this manner until everything is used up but be sure to finish with eggplants and 2-3 tbsp pesto.
  • Spread the ricotta cream on top as the last layer and sprinkle with some flakes of butter.
  • Bake for around 45 minutes until golden brown and serve garnished with fresh rocket.

Search Recipes

Flan of Wild Cardoons On a Cheese Fondue

Flan of Wild Cardoons On a Cheese Fondue

Next Recipe