Nigella Lawson Vegetarian Lasagna Recipe

This delicious Vegetarian Lasagna from Nigella Lawson is a creamy, hearty meal that’s perfect for a comforting dinner. Packed with fresh vegetables and rich feta cheese, it’s quick and simple to make, with plenty of flexibility to swap ingredients based on what you have in your kitchen. A true crowd-pleaser!

Ingredients Needed

For the Red Sauce:

• 2 carrots (peeled and cut into rough sticks)
• 2 courgettes (roughly chopped) / zucchinis
• 2 onions (roughly chopped)
• 2 cloves garlic (pressed)
• ½ red chilli (without the seeds, cut finely)
• 1 tin (400g) crushed tomatoes
• 100 milliliters (⅓ cup ) double cream (or less fat if you prefer)
• 2 teaspoons salt
• ½ teaspoon sugar
• 1 pinch black pepper (freshly ground)
• Fresh basil leaves

For the Filling:

• 250 grams (9 oz) fresh spinach
• 250 grams (9 oz) feta cheese (good quality, broken and sprinkled)
• 10 lasagne sheets
• 150 grams (5 oz) grated cheese (for topping)

How To Make Vegetarian Lasagna

1. Prepare the Red Sauce: Heat 1 teaspoon of oil in a pan and fry the vegetables (carrots, courgettes, onions, garlic, and chilli) until softened, without letting them color. Add the crushed tomatoes, cream, salt, sugar, and black pepper, and cook for a few more minutes. Stir in fresh basil leaves.
2. Assemble the Lasagna: Spread 1/3 of the red sauce into an ovenproof dish. Add a layer of spinach, followed by half the feta cheese. Place a layer of lasagna sheets on top. Repeat the process with the remaining sauce, spinach, feta, and lasagna sheets.
3. Top the Lasagna: Finish with the remaining red sauce and top with the grated cheese.
4. Bake the Lasagna: Place in the oven at 225°C (450°F) for approximately 25 minutes, until golden and bubbling.
5. Serve: Serve with a rucola (arugula) salad and slices of lemon.

Recipe Tips

• Use fresh spinach: Make sure to use fresh spinach instead of frozen for the best texture and flavor in your lasagna.
• Don’t overcook the vegetables: Fry the vegetables just until they soften, but don’t let them turn brown. This will keep the sauce light and fresh.
• Layer carefully: When assembling, spread the sauce evenly and layer the spinach and feta cheese well to ensure every bite is flavorful.
• Grate the cheese finely: Grating the cheese finely helps it melt better and creates a nice, smooth topping.
• Let it rest: After baking, let the lasagna sit for 10 minutes before serving. This helps it set and makes it easier to slice.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover lasagna cool to room temperature. Then, cover it tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
• Freeze: Allow the lasagna to cool to room temperature, then wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 3 months. To serve, thaw in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the lasagna in an oven-safe dish, cover it with foil, and bake for 20-25 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 cup (250g)

• Calories: 288
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 310mg
• Potassium: 600mg
• Total Carbohydrate: 45g
• Dietary Fiber: 11g
• Sugars: 10g
• Protein: 23g

Try More Nigella Recipes:

• Nigella Lawson French Onion Soup
• Nigella Rhubarb Cheesecake
• Nigella Lawson Coronation Chicken
• Nigella Lawson No Bake Lemon Curd Cheesecake