Green Vegetarian Lasagne

    (2)
    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.


    5 people made this

    Ingredients
    Serves: 6 

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

    Directions
    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 and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    7

    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)

    by
    0

    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)

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