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Mediterranean Lasagne

This National Vegetarian Week (May 11-17) why not try this easy to make vegetarian lasagne, cheese and loaded with Mediterranean flavours and a simple tomato sauce.

If you have any meatless-meal sceptics in your life, this lasagne will change their mind.



  • 250g Nnova Rice Lasagne
  • 2 aubergines
  • 2 courgettes
  • 2 peppers (yellow- green)- into julienne
  • 6 slices vegetarian cheese


Grill the sliced vegetables until tender


  • 2 onions finely shopped
  • 3 chopped garlic cloves
  • 750ml passata
  • 250ml water
  • 2 tbsp vegetable powder
  • 2 tbsp dry basil
  • 2 tbsp tomato paste
  • 350g sliced black olives
  • 350g mushrooms
  • Salt to taste


  • Sauté the onions in olive oil until transparent, add the garlic cloves and sauté for few minutes more.
  • Gradually stir the passata and bring to the boil for few minutes, adding the 250ml of water, then simmer gently for further 10 minutes, stirring occasionally.
  • Add the vegetable powder, dry basil, salt and mix well.
  • Incorporate 2 tbsp of tomato paste and cook for few minutes more until thickens.
  • Add the sliced olives and the mushrooms (previously sauté) and cook for 2 minutes set the sauce aside.


  • Cook the lasagne according to the packet instructions.
  • Arrange a layer of the vegetables on the bottom, then pour over the tomato sauce and top with a layer of lasagne.
  • Repeat until you have 2 layers of pasta. To finish spoon the remaining tomato sauce and the add the vegetarian cheese slices.
  • Bake for 35 to 45 mins until golden and bubbling.                                                                                                                                                        

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