Vegetarian Lasagne


  • 1 x Tbsp olive oil
  • 1 onion, sliced
  • 2 clove garlic, sliced
  • 1 medium eggplant, sliced thinly
  • 1 medium zucchini, sliced thinly
  • 200g mushrooms, sliced
  • 1 red capsicum, sliced
  • 1 x 400g canned tomatoes or pasta sauce
  • 1 x 400g canned beans (Kidney or Cannellini)
  • 8–10 fresh lasagne sheets (use Gluten Free alternative if needed)
  • 250g pack frozen spinach, defrosted and drained (or baby spinach leaves)
  • 2 x Tbsp basil pesto
  • 250g tub low-fat ricotta or cottage cheese
  • 1/4 cup parmesan, grated


  • Preheat oven to 180°C & grease a large baking dish.
  • Heat oil in a large frying pan. Gently stir-fry onion and garlic. Add eggplant, zucchinis, capsicums and mushrooms and cook until softened. Drain off any liquid and add beans.
  • Lightly spread tomatoes/sauce over the base of the baking dish. Line with one layer of lasagne sheets. Spoon half the vegetable mixture onto the sheets, then spinach & 1/2 of sauce. Repeat layer of pasta, vegetables, spinach and sauce.
  • Combine pesto with ricotta. Spoon mixture evenly over the top of the lasagne.
  • Sprinkle with parmesan then bake for 20–30 minutes until top is golden and lasagne sheets are tender. Serve with a green salad.

FODMAP Adaptable:

  • Omit onion and garlic and instead use garlic infused olive oil
  • Switch beans for chickpeas or lentils (no more than 1/4 cup total per serve – so 1.5cups for the recipe)
  • Switch ricotta/cottage cheese to a light sprinkle of feta or make a white sauce with gluten free flour, lactose free milk and hard cheese.
  • Gluten free lasagne sheets.