You don't have to be a vegetarian to love this lasagne recipe. This dish combines some layers of delicious veg with ricotta cheese to create a deliciously nutritious dinner. 

30 Minutes. Vegetarian. Oh SO good!

Serves 2 


2 medium Desiree Potatoes
2 medium Zucchini
1/2 bunch Silverbeet
2 Tomatos
1 Leek
250g Ricotta
1/2 cup grated Cheddar cheese

Preheat oven & prepare veg
Preheat oven to 200ºc. Very thinly slice the zucchini, potatoes and tomatoes
into 0.25cm slices. Use a mandolin if you have one. Thinly slice the leek.
Remove and discard stem of silverbeet then finely slice the leaves.

Sauté veg
Bring a fry pan to medium to high heat with a drizzle of olive oil. Sauté the leek for 2 – 3 minutes then add the silverbeet and season with salt and pepper. Sauté for a further 2 minutes then remove from heat.

Prepare lasagne
Combine ricotta with a drizzle of olive oil, salt and pepper. Lightly oil a baking dish or loaf tin. Place a single layer of potatoes on the bottom, followed by a layer of zucchini. Gently spoon a thin layer of ricotta over. Next, spoon over the sautéd veg and then a single layer of tomato. Repeat once more.

Cook lasagne
Cover lasagne loosely with foil. Place lasagne in the oven for 15 minutes. Remove from oven and remove foil. Finish with a sprinkle of grated cheese, salt and pepper. Cook for another 15 minutes then remove from oven.

To serve
Allow lasagne to cool for 5 minutes before using a spatula to serve.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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July 30, 2018 by Timothy Ryder
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