Vegetable lasagna

Arthur Potts Dawson makes a quick and delicious lasagne he says is so easy you can do the housework at the same time! And it feeds four for less than a fiver!
By Arthur Potts Dawson
Vegetable lasagna
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 courgettes
  • 1/2 cabbage
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion
  • 1 aubergine
  • 200 g potatoes
  • 400-500g penne, uncooked
  • 1 tin tomato
  • 2 sprigs thyme, leaves only
  • 600 ml vegetable stock
  • 100 g mozzarella, cut into thin slices
  • 50 g parmesan, grated
  • 50 g cheddar, grated

For the sauce

  • 35 g plain flour
  • 40 g butter
  • 570 ml milk
  • 1 bay leaf
  • nutmeg
  • salt and black pepper


1. Preheat the oven to 140C/gas mark 1. Chop all the vegetables to the same size, about 1/2-1inch dice.

2. Saute the onions in a large frying pan in a dash of olive oil. When the onions being to soften, add the peppers, cabbage and aubergines. Stir. Add the courgettes and thyme and seasonwell. Continue to saute until the vegetables are softened and golden.

3. Make the sauce by placing all the sauce ingredients in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens.

4. Turn the heat down to its lowest and let the sauce cook for 2 minutes.

5. In a lasagne or baking dish, start with a layer of sauce, then some of the vegetables, then the penne. Add a few slices of mozzarella on top of the penne. Repeat these layers, ending with a final layer of sauce.

6. Top with the grated parmesan and cheddar. Place the dish in the oven and bake for 2 hours or until the top is crusty and golden.

6. Serve with garlic bread and a green salad.

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