Tricolour Lasagne

vegetarian lasagne

This vegetarian lasagne is perfect for freezing. Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, and then freeze it for up to 1-3 months.


Prep time: 45 minutes

Cook time: 15 minutes

Servings: 6 people


  • 250g Tesco Fresh Egg Lasagne Sheets
  • 40g plain flour
  • Pepper
  • Salt
  • 6tbsp olive oil
  • 500g passata/or sieved tomatoes
  • 50g parmesan cheese, grated
  • 125g mozzarella ball, drained and sliced
  • 150g green basil pesto
  • 300g spinach, cooked
  • 200g mushrooms, quartered
  • 1 courgette, trimmed and cut into chunky slices
  • 2 red onions, diced
  • 2 red peppers, de-seeded, diced
  • 375ml milk


Pre-heat the oven to gas mark 6 (200°C/Fan 180°C/). Place the peppers, onions, mushrooms and courgette into a large baking tray,coat in olive oil and season. Roast the vegetables for 25 minutes.

In a bowl mix the passata with two thirds of the pesto.

Prepare the béchamel sauce by melting the butter in a saucepan and add the plain flour. Gently whisk and cook for 2 minutes. Gradually add the milk and then bring to the boil, stirring continuously. Reduce the heat and let the sauce thicken before removing from the heat.

Lightly oil an ovenproof dish and place a layer of lasagne sheets, spoon over half the vegetables then top with a third of the passata and pesto mixture.

Add a further layer of lasagne sheets and top with half the béchamel, then scatter the cooked spinach on top. Top again with lasagne sheets and then the remaining vegetables and another third of the passata.

Finish with the remaining lasagne sheets, béchamel and passata.

Drizzle the remaining pesto and top with slices of mozzarella, then scatter the parmesan cheese over the top. Bake in the oven at gas mark 6 (200°C / fan 180°C) for 20 minutes.