Cheesy Vegetable Lasagne Recipe

Name: Cheesy Vegetable Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheese Sauce; 1 litre low fat milk; 1 cup flour; 4 KRAFT FREE Singles, crumbled; 1 tablespoon mustard; Tomato Sauce; 425g can crushed tomatoes; 2 tablespoons tomato paste; 2 tablespoons sugar; 2 tablespoons basil, shredded; Vegetable filling; 100g mushrooms, finely sliced; 2 cloves garlic, finely chopped; 250g frozen chopped spinach, thawed and drained; 2 red capsicums, roasted; 1 large zucchini, grated; 1 cup creamed corn; 250g instant lasagne sheets; 2 tablespoons KRAFT* Parmesan Cheese

Servings: persons

Cheese Sauce
1 litre low fat milk
1 cup flour
4 KRAFT FREE Singles, crumbled
1 tablespoon mustard
Tomato Sauce
425g can crushed tomatoes
2 tablespoons tomato paste
2 tablespoons sugar
2 tablespoons basil, shredded
Vegetable filling
100g mushrooms, finely sliced
2 cloves garlic, finely chopped
250g frozen chopped spinach, thawed and drained
2 red capsicums, roasted
1 large zucchini, grated
1 cup creamed corn
250g instant lasagne sheets
2 tablespoons KRAFT* Parmesan Cheese

1
Stir milk into flour in a saucepan and bring to the boil.
2
Cook for 5 minutes, stirring until sauce has thickened.
3
Remove from the heat, and stir through the Singles and mustard.
4
Place crushed tomatoes, tomato paste and sugar in a saucepan and bring to the boil.
5
Simmer for 10 minutes until thickened.
6
Stir through the basil.
7
Spray a non-stick frypan lightly with oil, and cook mushrooms and garlic over a moderate heat until tender.
8
Add the spinach, and cook a further 2 minutes.
9
Coat the bottom of a 5 x 16cm x 26cm baking dish with a small amount of the tomato sauce, and top with a layer of pasta.
10
Spread with a generous amount of cheese sauce, and sprinkle with grated zucchini.
11
Add another layer of pasta, top with tomato sauce and grilled capsicum.
12
Repeat another layer of pasta, spread with cheese sauce, and top with the mushroom and spinach mixture.
13
Add another layer of pasta, spread with creamed corn and use the remaining tomato sauce.
14
Top with remaining pasta sheets, and cheese sauce.
15
Bake at 180, covered for 30 minutes.
16
Remove the aluminium foil, and sprinkle with parmesan cheese.
17
Bake, uncovered for a further 20 minutes, and serve.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cheese Sauce, 1 litre low fat milk, 1 cup flour, 4 KRAFT FREE Singles, crumbled, and more.

Yes, Cheesy Vegetable Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Vegetable Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions