Vegetable Lasagne

  • Prep 15 mins
  • Total 1h 10 mins
  • Easy
  • Serves 9

This tasty main meal is packed with virtuous veggies and topped with cheese for a bubbling baked finish


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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  • 1 pack Dried lasagne pasta sheets
  • 2 tbsp Olive oil
  • 1 Courgette - finely diced
  • 140g Broccoli - finely diced
  • 1 Red bell pepper - finely diced
  • 1 Yellow bell pepper
  • 140g Champignon mushrooms - finely diced
  • 500g Tomato passata
  • 100ml Water
  • 2 Garlic cloves - minced
  • 1 tsp Oregano
  • 1 tsp Basil
  • ½ tsp Thyme
  • ½ tsp Rosemary
  • To taste Salt and pepper

For the cheese layer

  • 140g Hard cheese, grated
  • 140g Mozzeralla, grated
  • 250ml heavy cream
  • Pinch Nutmeg
  • To taste Salt and pepper


  • Step 1

    In a large bowl add olive oil, 400g of tomato passata, garlic, oregano, basil, thyme, rosemary, salt and pepper. Combine well

  • Step 2

    Add all chopped vegetables to the tomato sauce and stir well

  • Step 3

    In a medium sized bowl combine hard cheese, mozzarella, heavy cream, nutmeg, salt and pepper

  • Step 4

    Combine remaining tomato passata with water and spread out half of the mixture on the bottom of cooking pot

  • Step 5

    Cover bottom of cooking pot with lasagne sheets and spread on ¼ of vegetable mixture evenly. Layer with more pasta sheets and then spread 1/3 cheese mix. Repeat this until you have used all the vegetable and cheese mix

  • Step 6

    Once you have finished, top your lasagne with remaining tomato water mix. Cover with a layer of baking paper and aluminum foil to prevent from drying out during baking

  • Step 7

    Place pot with lasagne in the unit, select BAKE, set temperature to 170°C and set time to 45 minutes. Select START/STOP to begin preheating. Once unit has beeped to signify it has preheated, open and close lid to begin cooking

  • Step 8

    When cooking has completed, remove pot from the unit and allow to rest for 10 minutes

  • Step 9

    Serve hot with freshly grated parmesan and basil