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Vegetarian Lasagne Recipe

Excellent source of dietary fibre.
Good source of Vitamin C, Vitamin A and folate.
Source of potassium.
4 serves of veggies per serving.

  • Serves 6-8
  • Preparation Time 30MINS
  • Cook Time 40MINS


1 kg pumpkin peeled and thinly sliced (800gm)

2 med carrots, peeled and thinly sliced

2 onions, quartered

2 cloves garlic

1 tbsp olive oil

2 cups Campbell’s Real Stock Vegetable


1 tbsp olive oil

1 onion, finely chopped

2 cups baby spinach

1 can finely chopped tomatoes

6-9 sheets lasagna (depending on sheet size)

1 ½ cups tasty cheddar

STEP 1 Pre heat oven to 220°C/200°C fan forced
Lightly grease a 2.5 litre baking dish.

STEP 2 Line a baking tray with baking paper add pumpkin, carrots, onion and garlic. Drizzle with olive oil bake for 30 mins or until cooked through.

STEP 3 Meanwhile heat oil in a medium saucepan, add onion and cook for 2 mins, add spinach and tomatoes cook for 2 mins. Set it aside.

STEP 4 When your vegetables are cooked, set aside to cool slightly. Place vegetables in a food processor, process and add Campbell’s Real Stock. It should be a runny puree consistency as this helps cook the pasta sheets.

STEP 5 Line a baking dish with lasagna sheets. Top with pumpkin mix and tomato mix. Sprinkle half the cheese on. Top with lasagna sheets, pumpkin mix and a final layer of lasagna sheets. Top with tomato mix and sprinkle remaining cheese. You should have 3 layers of pasta sheets.

STEP 6 Bake for 30- 40 minutes until cheese is golden and pasta is cooked through.