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Vegetarian Lasagna

A comforting vegetarian lasagna layered with grated carrots, courgettes, tangy tomatoes, cream, spinach, and salty feta, baked until golden.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Layer
  • 2 carrots grated carrots (about 1–1½ cups) Use a box grater for even texture.
  • 2 courgettes grated courgettes (about 1–1½ cups) Squeeze excess moisture for a less watery filling if desired.
  • 1 onion chopped onion
  • 2 cloves minced garlic
  • 1 chili chopped chili Reduce or omit for mild flavor.
  • 400 g diced tomatoes (canned or fresh)
  • 200 ml cream (single or light cream; for dairy-free use coconut cream or soy cream) Replace with Greek yogurt for a lighter option.
  • 1 teaspoon sugar To balance tomato acidity.
  • 150 g spinach (fresh; roughly 5–6 cups loosely packed) Frozen spinach can be used; thaw and squeeze out excess moisture.
  • 200 g feta cheese (crumbled) Sheep/goat feta works well.
  • 100 g grated cheese for topping (mozzarella, cheddar, or a blend)
Lasagna Sheets
  • lasagna sheets no-boil or pre-cooked sheets

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. Heat a large skillet over medium heat with a splash of oil. Sauté the chopped onion, minced garlic, and chopped chili until soft and fragrant (3–4 minutes).
  3. Add the grated carrots and courgettes. Cook, stirring, for 3–5 minutes until they begin to soften and release moisture.
  4. Pour in the diced tomatoes and 200 ml cream. Stir in 1 teaspoon sugar, salt and black pepper to taste.
  5. Add chopped basil and spinach. Cook until the spinach wilts and the mixture is cohesive (2–3 minutes). Adjust seasoning.
Assembly
  1. In a lasagna dish, lay a base layer of lasagna sheets. Spoon on a third of the vegetable mixture and sprinkle a portion of crumbled feta. Repeat layers until ingredients are used, finishing with lasagna sheets.
  2. Top the final sheet layer with the remaining grated cheese to form a golden crust.
Baking
  1. Bake in the preheated oven for about 30 minutes, or until the top is bubbling and golden.
  2. Remove from the oven and let rest for 5–10 minutes before slicing and serving.

Notes

Best served with a crisp green salad and crusty bread. For a special finish, drizzle with good olive oil and scatter extra fresh basil before serving. Refrigerate leftovers for up to 3–4 days.