Vegetable lasagne

This delicious vegetarian lasagne might start out as your Meat-free Monday inspiration but, believe us, it's just as good on Tuesday for lunch!

  • 2 hrs cooking
  • Serves 6
  • Print
This recipe and more can be found in our book, Detox Diet. For more triple-tested vegetable lasagne recipes check out our collection.


  • 1 kilogram (2lb) kent pumpkin, skin on, cut into thick wedges
  • 5 large zucchini (750g), sliced thickly lengthways
  • 1/2 small cauliflower (500g), cut into small florets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 large onion (200g), chopped
  • 3 trimmed celery stalks (300g), chopped
  • 1 large carrot (180g), chopped
  • 1/2 cup (125ml) white wine
  • 800 grams (1½lb) canned chopped tomatoes
  • 1 bay leaf
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 270 grams (8½oz) bottled chargrilled red capsicum (bell peppers), drained, sliced
  • 500 grams (1lb) fresh ricotta
  • 3/4 cup (180ml) milk
  • 1 cup (80g) finely grated parmesan
  • 280 grams (9oz) fresh lasagne sheets


  • 1
    Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
  • 2
    Place pumpkin, zucchini and cauliflower on separate oven trays. Drizzle with 1½ tablespoons of the oil; season with salt.
  • 3
    Roast pumpkin for 10 minutes. Add zucchini and cauliflower; roast for a further 30 minutes or until vegetables are tender. Reserve four slices of zucchini for the top. Reduce oven to 180°C/350°F.
  • 4
    Heat remaining oil in a large deep frying pan over medium heat; cook onion, celery and carrot, stirring, for 10 minutes or until soft. Add wine; bring to the boil. Boil for 5 minutes or until most of the wine is evaporated.
  • 5
    Stir in tomatoes, herbs, capsicum and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until thickened slightly. Season to taste.
  • 6
    Process cauliflower until smooth. Transfer to a medium bowl; stir in ricotta, milk and ¾ cup of the parmesan. Season.
  • 7
    Spoon 2 tablespoons of the tomato mixture over base of a 20cm x 30cm (8in x 12in) ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, zucchini and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved zucchini. Sprinkle with remaining parmesan.
  • 8
    Bake for 45 minutes or until lasagne sheets are tender. Top with extra basil leaves, if you like; serve.


To evenly roast the vegetables, rotate oven trays during cooking.
You can remove the skin from the pumpkin if you prefer.
To make this gluten-free, use gluten-free lasagne sheets.
Lasagne can be made several hours ahead, then refrigerated. Cover loosely with foil, then warm in a 150°C/300°F oven until heated through. Alternatively, heat portions in a microwave.

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