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    Home » Vegan Recipes » Very Lazy Veggie Lasagne

    Very Lazy Veggie Lasagne

    Published: May 10, 2016 · Modified: Mar 8, 2021 by Kate Ford · This post may contain affiliate links.

    Ultimate Lazy Veggie Lasagne
    JUMP TO RECIPE

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    I'm not sure I've met anyone who doesn't like lasagne, but let's face it - it can be a bit of a chore to make.  Two pots bubbling on the stove, one with a creamy béchamel and the other with a rich, tomato-ey ragù, then all that layering, breaking the lasagne sheets into the right shape, then baking.  It is absolutely always worth the wait, but sometimes I just can't quite find the motivation.

    So here's something a bit different - a no-chop, no-saucepan, lazy-boy -person's lasagne.

    The secret?  Frozen ingredients, simply microwaved, blitzed into a sauce or smashed with a fork, then layered and topped with a crunchy garlic bread topping.

    Ultimate Lazy Veggie Lasagne

    I can't pretend this is quite as rich, or as creamy as a 'proper' lasagne, with both sauces simmered lovingly on the stove until they are thick, rich and glossy, but if you're in the mood for homemade lasagne but not for all the chopping and faffing, this is definitely worth a go.

    Frozen vegetables are such a handy thing to have on standby, and I find them particularly good in this sort of dish where they are ingredients rather than served on their own.  In this context you really can't tell the difference from fresh veg, (in fact they are often fresher and therefore more nutritious than a cauliflower that's been lurking at the back of the fridge for a week!), but there is no wastage, and no chopping or peeling required.

    You might remember my little Kale Pesto & Cauliflower Picnic Pies, which were a collaboration with Iceland for their #PowerofFrozen campaign.  This lazy lasagne is another recipe to add to the growing collection of bloggers' recipes celebrating the value for money, convenience, quality and choice of their range of frozen foods.

    Ultimate Lazy Veggie Lasagne

    📖 Recipe

    Ultimate Lazy Veggie Lasagne

    Very Lazy Veggie Lasagne

    Kate Ford | The Veg Space
    A very lazy lasagne using frozen vegetables to minimise prep time. Packed with goodness and totally delicious.
    5 from 4 votes
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    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Main
    Cuisine British
    Servings 4 people
    Calories 501 kcal

    Ingredients
      

    For the creamy cauliflower sauce:

    • 500 g frozen cauliflower florets
    • 75 g frozen diced onions
    • 300 ml dairy-free milk
    • 1 teaspoon garlic purée or 1 garlic clove, peeled and crushed
    • 1 tablespoon mustard
    • 1 tablespoon plain flour
    • ½ teaspoon salt

    For the broccoli kale & tomato layer:

    • 500 g frozen broccoli florets
    • 125 g frozen curly kale
    • 100 g frozen diced onions
    • 350 ml passata
    • 9 lasagne sheets

    For the garlic bread topping:

    • 1 slice bread
    • 2 tablespoon nuts or seeds (I used pine nuts and sunflower seeds, but any will do - cashews, pumpkin seeds, hazelnuts, walnuts, or unsalted peanuts would all work well too)
    • 1 teaspoon garlic purée or 1 garlic clove, peeled and crushed
    • 1 tablespoon parsley
    • 1 tablespoon extra virgin olive oil

    Instructions
     

    • For the creamy cauliflower sauce, take a large microwaveable bowl, tip in the cauliflower florets and diced onions, cover and microwave on full power for 8-9 minutes until the florets are tender.
    • Pour into a blender or food processor, (or just use a hand-blender in the bowl), add the milk, garlic, mustard, flour and salt, and blitz to a smooth sauce. Taste and adjust seasoning as required. Set aside.
    • For the broccoli & kale layer: take a second large, microwaveable bowl and tip in the broccoli, kale and diced onions. Add 2 tablespoon water, cover and microwave on full power for 9-10 minutes until the broccoli is tender. Drain through a sieve or colander, squeezing out as much moisture as possible with a fork, then mash the florets into small pieces (or use a sharp knife to break them up a bit).
    • For the garlic bread crust: toast the slice of bread. In a mini chopper, blender or food processor, blitz the toast, nuts/seeds, garlic, parsley and olive oil together to form crumbs.
    • Preheat the oven to 180°C / 350°F / Gas Mark 4.
    • To layer the lasagne: tip half of the broccoli & kale mixture into the bottom of an ovenproof dish, then pour over half the passata. Sprinkle with salt and black pepper, then cover with a layer of lasagne sheets.
    • Continue by spreading over half of the cauliflower sauce, followed by another layer of lasagne sheets. Repeat with a further layer of broccoli/kale, passata, salt and pepper, lasagne sheets, then the remaining cauliflower sauce. Scatter over the garlic bread crumbs, then bake for 25-30 minutes until golden brown and cooked through.

    Nutrition

    Serving: 1servingCalories: 501kcalCarbohydrates: 86gProtein: 22gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 534mgPotassium: 1683mgFiber: 11gSugar: 15gVitamin A: 4732IUVitamin C: 229mgCalcium: 299mgIron: 5mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!

     

    Ultimate Lazy Veggie Lasagne

    Ultimate Lazy Veggie Lasagne

    Don't forget to pin the recipe for later, or to share with friends → → → → →


    Vegan in 15 Cover | Kate FordThere are plenty of similarly quick and easy recipes in my new book, 'Vegan in 15'*. Hop over to Amazon for a look.  Thanks for your support!

    *Affiliate links

     
     

     


    And if you haven't yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free - just click here to subscribe to The Veg Space monthly newsletter.

     

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    For more #PowerofFrozen recipes, take a look at:

    • Kate's Spaghetti with Kale, Chilli, Asparagus & Lemon from Veggie Desserts
    • Nayna's Vegetables in Tao Pan Sauce with Garlic Rice from Simply Food
    • Helen's Easy Mixed Berry & Apple Pot Pies from Fuss Free Flavours
    • Choclette's Green Vegetable Galette from Tin & Thyme

     

     

     

    Disclosure: This post was sponsored by Iceland for their #PowerOfFrozen Campaign.  All opinions are my own.

    « Vegan Pasties with mushrooms & red wine
    Sun-Dried Tomato Scones »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Liz says

      December 19, 2017 at 4:39 pm

      Is it possible to freeze this after cooking?

      Reply
      • thevegspace says

        December 19, 2017 at 9:10 pm

        Hi Liz, I would actually freeze it before cooking, once you've layered up the lasagne - it will have a much better texture than if you freeze it cooked, when I think it would turn to mush!

        Reply
    2. Angela / Only Crumbs Remain says

      May 20, 2016 at 8:50 am

      This sounds amazing Kate, I particularly love the garlic bread crumb to the top of the lasagne! Yum!
      Angela x

      Reply
    3. Tina Smith says

      May 12, 2016 at 7:51 pm

      It seems like a very delicious recipe. I am going to prepare it tomorrow for my family. Thank You!

      Reply
      • thevegspace says

        May 13, 2016 at 6:00 pm

        Ooh great Tina - let me know how it goes!

        Reply
    4. Jenn says

      May 11, 2016 at 12:28 pm

      I love all the veggies you packed in there!! And those step-by-step shots are great. Sounds so good!!

      Reply
      • thevegspace says

        May 12, 2016 at 9:04 am

        Thanks Jenn - yes pretty sure you're guaranteed to get your five a day in a slice of this!

        Reply
    5. Aimee says

      May 11, 2016 at 10:55 am

      I have just bookmarked this because I NEED to try it! Really love the idea of a cauliflower sauce. Sounds so so good!

      Reply
    6. Roz goodgame says

      May 10, 2016 at 7:20 pm

      the sauce is such a clever idea, and love the sound of the topping too!

      Reply
      • thevegspace says

        May 11, 2016 at 10:33 am

        Thanks Ros - yes the topping is the best bit!!

        Reply
    7. Helen @ Fuss Free Flavours says

      May 10, 2016 at 4:47 pm

      I love a blended cauliflower sauce and it is just perfect in a lasagne - what a clever idea.

      I love those Iceland frozen vegetables, so useful.

      Reply
      • thevegspace says

        May 11, 2016 at 10:34 am

        Thanks Helen!

        Reply
    8. kate @veggie desserts says

      May 10, 2016 at 3:54 pm

      Such a great, convenient veggie lasagna! And I love the garlic bread topping 🙂

      Reply
      • thevegspace says

        May 11, 2016 at 10:34 am

        Thanks Kate - yes the topping is the best bit!!

        Reply
    9. Cathy @ Planet Veggie says

      May 10, 2016 at 2:29 pm

      Ohh, I love lasagne but don't have it very often because I can't be bothered to make it. I'd never have thought of using frozen veg, but yours looks SO good!

      Reply
      • thevegspace says

        May 11, 2016 at 10:34 am

        Thanks Cathy!

        Reply
    10. deborah says

      May 10, 2016 at 2:15 pm

      It looks so good! Yes, frozen veggies are usually great, but don't ever try frozen leeks ~ they are horrible! What pan do you have there, please?

      Reply
      • thevegspace says

        May 11, 2016 at 10:35 am

        Ewww... no frozen leeks do not sound like a good idea - thanks for the tip-off, haha! It's a baking tin from IKEA - I think it cost about £2 and its absolutely great - the perfect size for most meals for a family of three!

        Reply
    5 from 4 votes (1 rating without comment)

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