The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
All-the-veg summer lasagne
Raise your lasagne game with our veg-packed version! Carrot, leek and courgette are sautéed with our special garlic and herb paste, then simmered with cannellini beans in a rich tomato sauce. Just layer with our super-light white sauce and pasta sheets and bake. Served with a radish and gem lettuce salad.
SWK: High protein
Plants 7
SWK: High fibre
Serving size
Ingredients
- 1 leek
- 6 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 200g passata (tomatoes, salt, citric acid)
- 230g cannellini beans (cannellini beans, water, salt)
- 1 carrot
- 1 courgette
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 little gem lettuce
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 egg (Eggs)
- 3 radish
Nutritional Information
Calories: 460
Protein: 25g
Carbs: 73g
Fat: 5.1g
Ingredients
- 2 leek
- 2 carrot
- 2 courgette
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g passata (tomatoes, salt, citric acid)
- 460g cannellini beans (cannellini beans, water, salt)
- 4 eggs (use half) (Eggs) (free range medium egg)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 12 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 2 little gem lettuce
- 6 radish
Nutritional Information
Calories: 465
Protein: 25g
Carbs: 73g
Fat: 5.4g
All-the-veg summer lasagne
Raise your lasagne game with our veg-packed version! Carrot, leek and courgette are sautéed with our special garlic and herb paste, then simmered with cannellini beans in a rich tomato sauce. Just layer with our super-light white sauce and pasta sheets and bake. Served with a radish and gem lettuce salad.
Cook time:
40 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Wheat, Celery, Milk, Eggs
Cooking Instructions
Chop, chop!
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Trim the leeks and halve them lengthways, then thinly slice into half-moons. Dice the carrots into ½cm cubes, and chop the courgettes into 1cm chunks.
Start the sauce
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the leeks, carrots and courgettes for 5 mins.
- Add the garlic, rosemary & thyme paste and cook for 1 min.
- Crumble in half the stock cube (all of it for 4 portions), then add the passata, the beans and their water, and 200ml water (250ml for 4 portions). Stir well and simmer for 5-7 mins until thickened slightly.
Build & bake
- While the sauce simmers, in a small mixing bowl, whisk 1 egg into the yogurt (use 2 eggs for 4 portions – save the rest for another dish).
- Spoon half the veg sauce into a 20cm x 15cm ovenproof dish (20cm x 30cm for 4 portions), then cover with lasagne sheets. Spread over the remaining veg mix and cover with more lasagne sheets, pressing them gently into the sauce.
- Top the pasta with the yogurt mixture and bake for 15-18 mins until golden.
Bring everything together
- At the same time, trim the lettuces and thinly slice. Trim the radishes and cut into 8 wedges each, and combine with the lettuce on the chopping board.
- Serve the lasagne with the salad.