Vegetarian Lasagne

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • 1 box (13 ozs/375 g) approx. plain or spinach lasagne
  • 1 × Piperonata recipe
  • 1 × Mushroom à la Crème recipe (see, make twice the amount)
  • 1 × Tomato Fondue recipe
  • 3 pints (1.7 L/ cups) milk made into well-seasoned Béchamel Sauce (not too thick)
  • 8 ozs (225 g/2 cups) grated cheese, Parmesan or mature Cheddar or Cheddar and Parmesan mixed
  • salt and freshly ground pepper

1 large or 2 medium-sized lasagne dishes


First taste each component; make sure it is delicious and well seasoned.

Blanch the lasagne as directed on the packet; some of the ‘easy cook’ lasagne may be used without blanching. Spread a little Béchamel sauce on the base of each dish, cover with strips of lasagne and a layer of piperonata. Next put another layer of lasagne. Spread with Béchamel sauce and sprinkle with grated cheese; add the Mushroom à la Crème next, then more lasagne, Béchamel sauce, cheese, Tomato Fondue, another layer of lasagne and so on. (See resume at end of recipe.) Finally cover with a layer of sauce and a good sprinkling of Parmesan cheese. (Make sure all the lasagne is under the sauce.)

Bake in a moderate oven, 180°C/350°F/regulo 4, for 30 minutes approx. or until golden and bubbly on top. If possible, leave to stand for 10–15 minutes before cutting to allow the layers to compact. Serve with a good green salad.


  1. Béchamel sauce
  2. Lasagne
  3. Piperonata
  4. Lasagne
  5. Béchamel sauce
  6. Cheese
  7. Mushroom à la Crème
  8. Lasagne
  9. Béchamel sauce
  10. Cheese
  11. Tomato Fondue
  12. Lasagne
  13. Béchamel sauce
  14. Cheese