Green Vegetarian Lasagne

    1 hour

    If you are having vegetarian lasagne why not use green pasta? This healthy lasagne uses lots of vegetables in a tasty variation on an old classic.

    6 people made this

    Serves: 6 

    • 20ml olive oil
    • 1 zucchini or courgette, 1/2 cm slices
    • 600ml mushroom soup
    • 300g green egg lasagne
    • 250g fresh mozzarella, diced

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a non stick frypan with a little olive oil cook the zucchini until they are lightly browned and tender or grill them for an even lighter option.
    2. Pour a little mushroom soup in the bottom of a baking tray then alternate between pasta sheets, vegetable slices and diced mozzarella. There should be enough for about 4 layers depending on the size tray used. The top layer should be a thicker layer mozzarella.
    3. Add the remaining mushroom soup to the sides of the tray then cover tightly the tray with foil and put in the oven at 220 degrees C for about 30 minutes.
    4. Remove the foil and continue cooking for another 10 minutes to get a crispy top.

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    Reviews in English (2)


    My first ever lasagne and enjoyed cooking it. Added garlic and mushrooms and we have so much left over!! Scrummy and filling and very cheap to make. Thanks for sharing it!!  -  10 Apr 2012  (Review from Allrecipes UK & Ireland)


    This sound amazing and I have so much marrow to use from my allotment, can it be frozen?  -  26 Aug 2013  (Review from Allrecipes UK & Ireland)