Vegetarian lasagne

  • 4 persons
  • 20 minutes preparation
  • 30 min.


  1. 550 g Tomato Blend
  2. 1 aubergine
  3. 150 g chestnut mushrooms
  4. 4 pieces roasted sweet peppers (fresh or from a pot)
  5. a few basil leaves
  6. 1tsp harissa paste
  7. 1 tsp dried oregano
  8. 1 tsp dried thyme
  9. 1 tsp chilli flakes (optional)
  10. 8-10 lasagne sheets
  11. 300 g fresh spinach
  12. 250 g ricotta
  13. 75 g walnuts, chopped
  14. 50 g pine nuts
  15. 50 g grated Parmesan cheese
  16. Pepper
  17. Other: oven dish 20 × 30cm


1. Pre-heat the oven to 190 °C.
2. Cut the aubergine and roasted sweet peppers into pieces and slice the chestnut mushrooms. Roughly chop the walnuts.
3. Heat the oil in a big pan. Fry the aubergine for about 5 minutes until it is soft and put to one side in a bowl.
4. Fry the mushrooms in the same oil and then combine with the aubergine and roasted sweet peppers.
5. Spoon half of the vegetable mix into an oven dish.
6. Season the Tomato Blend with pepper, dried oregano and thyme. Add chilli flakes if you like your food spicy. Spoon half of the tomato mix over the vegetables, add half of the walnuts, and finish off with a layer of lasagne sheets.
7. Divide the rest of the vegetables over the pasta, cover with the tomato mix and walnuts, and then add another layer of pasta.
8. Fry the spinach until it has shrunk and squeeze out as much of the moisture as you can!
9. Mix the spinach with the ricotta and stir in half of the Parmesan cheese.
10. Divide this mix over the top of the pasta and then sprinkle over the rest of the Parmesan cheese, followed by the pine nuts.
11. Cover with tin foil and bake in the oven for 20 minutes. Remove the tin foil and bake in the oven for another 10 minutes or until golden brown.

Tip: serve with a green salad

The tasteful and versatile tomato base

Show all recipes