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Winter vegetable lasagne

Few meals are as comforting on a cold winter’s evening than a lasagne. This recipe packs in the veggies, helping you towards your 5 a day.
  • cookingtimeCooking time35 minutes
  • preparation timePrep time35 minutes
  • servingsServings4 portions
recipe image Winter vegetable lasagne


  • 2 tbsp olive oil
  • 1 red onion peeled cut into wedges
  • 2 parsnips peeled
  • 1 sweet potato peeled
  • 1 courgette
  • 2 carrots peeled
  • 1 red onion finely diced
  • 400 grams canned chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp chilli powder
  • 1 tsp oregano or thyme
  • 25 grams Flora buttery spread
  • 25 grams plain flour
  • 350 ml skimmed milk
  • 6 lasagne sheets
  • 55 grams cheddar cheese block grated
  • 1/2 tsp English mustard
  • 30 grams Flora ProActiv Light
  • 4 slices toasted granary bread
  • 1 clove garlic crushed
  • 1 tbsp chopped parsley

Nutritional facts

Energy (kcal)740 kcal
Energy (kJ)3106 kJ
Protein (g)23.9 g
Carbohydrate incl. fibre (g)95.6 g
Carbohydrate excl. fibre (g)100.7 g
Sugar (g)27.5 g
Fibre (g)17.6 g
Fat (g)22.9 g
Saturated fat (g)6.7 g
Unsaturated fat (g)10.9 g
Monounsaturated fat (g)7.8 g
Polyunsaturated fat (g)3.2 g
Trans fat (g)0.0 g
Cholesterol (mg)16 mg
Sodium (mg)359 mg
Salt (g)1.13 g
Vitamin A (IU)9688 IU
Vitamin C (mg)37.2 mg
Calcium (mg)395 mg
Iron (mg)3.42 mg
Potassium (mg)1173 mg


  1. Cut the parsnips, sweet potato, carrot and courgette into chunks and place in a roasting tin. Add the onions and pepper, drizzle with oil and roast in a preheated oven at 190ºC/170ºC Fan/Gas mark 5 for 25 to 30 minutes or until cooked.
  2. When cooked, mix with the tomatoes, tomato purée, chilli powder and herbs.
  3. Meanwhile prepare the sauce by placing the Flora Buttery and flour into a saucepan. Add the skimmed milk gradually, constantly stirring over a moderate heat. Bring to the boil.
  4. Cook for 2 to 3 minutes until smooth and thickened. Add half the cheese and the mustard.
  5. Assemble the lasagne by placing half the vegetables in an ovenproof dish, cover with three sheets of lasagne and top with half the sauce. Repeat layers ending with cheese sauce.
  6. Sprinkle with remaining cheese and return to oven for 35 to 40 minutes until golden brown.
  7. Toast the bread and mix the garlic, Flora ProActiv Light and chopped parsley. Spread the mix onto the toasted granary bread.