My Kitchen Table » Vegetarian Lasagne
Download the My Kitchen Table app for just £1.99 and receive 40 carefully chosen recipes from our best loved chefs. Download now
Close [X]

Video Available

Vegetarian Lasagne
This is a wonderful dish which will fully justify the effort involved.

Serves 6–8

550g (1¼lb) fresh pasta verde dough or 1lb (450g) dried green lasagne
olive oil
1.5kg (3lb) spinach
1 egg, lightly beaten (for the spinach)
2 tbsp breadcrumbs
150g (5oz) freshly grated Parmesan
freshly grated nutmeg
2 large aubergines
2 eggs, lightly beaten (for coating the vegetables)
100g (4oz) white flour
2 large courgettes
300g (11oz) fresh oyster mushrooms or shiitake mushrooms, sliced
1 garlic clove
1 tbsp parsley
double quantity tomato sauce
300g (11oz) fontina or Taleggio cheese
7 eggs, lightly beaten (for assembling the lasagne)
salt and freshly ground pepper
Step One
Preheat the oven to 190°C/375°F/gas 5. To make the lasagne, roll out the pasta dough (if using fresh) on a lightly floured surface to make a single sheet 3mm (less than ¼in) thick. Cut into rectangles about 10 x 20cm (4 x 8in) in size. Cook the fresh or dried pasta, adding the pieces one by one to boiling water to which you have added salt and 1 tablespoon oil. Allow 5 minutes cooking time for fresh pasta, 8–10 minutes for dried. Carefully remove the pasta and pat dry on clean tea towels.
Step Two
To make the spinach balls, cook the spinach in water until tender, drain and chop. Mix the spinach with 1 tablespoon beaten egg, the breadcrumbs and 25g (1oz) of the Parmesan. Add nutmeg, salt and pepper to taste. Using your hands, shape the spinach mixture into walnut-sized balls. Heat enough oil to deep-fry the spinach balls, until lightly browned on all sides.
Step Three
To prepare the aubergines, slice them lengthways into5mm(¼in) slices, then put half of the 2 beaten eggs in a dish. Dip the aubergine into the flour, then the eggs. Heat enough oil to deep-fry the aubergine, until golden. Remove the aubergines from the heat and prepare the courgettes in the same way, dipping them into flour and beaten egg, then deep-frying.
Step Four
To prepare the mushrooms, heat 1 tablespoon oil in a frying pan, add the mushroom slices and fry briefly. Chop and stir in the garlic and parsley, with salt and pepper to taste.
Step Five
To assemble, put 3–4 tablespoons of tomato sauce in a baking dish. Cover with a layer of pasta, then add a layer each of the mushrooms, courgettes, aubergine and spinach balls. Add some chunks of the fontina or Taleggio cheese. Now add 3–4 tablespoons tomato sauce, 3–4 tablespoons of the 7 beaten eggs, and a sprinkle of the remaining Parmesan. Starting with another layer of pasta, repeat the layers until the ingredients are all used, finishing with a layer of vegetables and cheeses. Bake in the preheated oven for 20 minutes and serve.

This is a variation of the recipe I have in my book Antonio Carluccio’s Vegetables. Patti G asked if you could make the dish healthier. In the recipe I have, there are more vegetables and the seven beaten eggs are omitted. There are fennel slices that are blanched and fried in egg batter and porcini mushrooms instead of the oyster and/ or shiitake mushrooms. I sometimes have to used reconstituted dried porcini if I am unable to obtain the fresh version. Everyone I have cooked this for absolutely loves it. It takes about 5 hours total. I use a good quality passata to save time making the homemade tomato sauce. Also, my daughter prefers it when I make the spinach balls using green swiss chard leaves instead. This is a most unusual lasagne and it is definitely our favourite. Thank you Antonio Carluccio.

Added on August 20th, 2012

[...] Maestro of Italian cooking, Antonio Carluccio, has a mouth-watering recipe for Vegetarian Lasagne. Do you throw away spinach when it looks a bit soggy, or the bags that are reduced in the [...]

My Kitchen Table » Ugly Vegetables are looking Gorgeous!
Added on February 6th, 2012

how could you make this dish healthier?

Added on January 4th, 2012

[...] is just as well as it’s usually the only vegetarian choice when eating out! I was eager to try My Kitchen Table’s recipe by Antonio Carluccio. It certainly looked impressive and quite different from other recipes I have tried. Maybe starting [...]

My Kitchen Table » Making veggie lasagne
Added on June 14th, 2011

Will do :-)

Added on June 7th, 2011

Oh yum! If you fancy writing it up for our blog, drop me an e-mail! Katie

Added on June 7th, 2011

I’m making this tonight. Will have to halve the recipe!

Added on June 7th, 2011

This looks fantastic. I think I could even get my non-veggie wife to try this!

Paul Brownsea
Added on March 18th, 2011

Italians know how to do good veggie dishes and this one is a treat.. not many countires are good for veg but italians do it better!

vina pb
Added on March 18th, 2011

Your Name

Your Email

Your Website or Facebook URL

Your Comments
Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
Buy Now
More recipes by
Antonio Carluccio
Risotto with Lentils and Sausages
Risotto with Lentils and Sausages
A dish to enjoy on a day when you are really hungry. If you do not have lentils, you can use beans or chickpeas as a substitute.
Brandelli and Asparagus Sauce
Brandelli and Asparagus Sauce
Brandelli is the perfect pasta to make from scratch if you've never tried it before – simply tear off uneven strips and squares to make a delicious
Marille with peas
Marille with Peas
The marille used for this recipe was the original ‘designer pasta’. It was designed by Giugiaro, the famous Italian car designer, on behalf of
Tagliatelle with Chicken Livers
Tagliatelle with Chicken Livers
Chicken livers are very much part of many Italian sauces, and in this dish they predominate. Extremely easy to prepare, this is a particularly
fresh tomato sauce
Tomato Sauce
There are many ways to make a tomato sauce. This is a very basic and quick version, but it makes an excellent standby when hunger beats the clock!
My Kitchen Table
My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Antonio Carluccio, Mary Berry, Ainsley Harriott, Ken Hom, Madhur Jaffrey, Annabel Karmel and Rick Stein.