Vegetarian Lasagne Stacks

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Suitable for Vegetarians
Vegan Option Available

  • 15
    Preparation Time
  • 20
    Cooking Time
  • 6 Serving Size


Graines de nature Seeds of ChangeTM Sun-Ripened Tomato & Basil Pasta Sauce

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  • SEEDS OF CHANGE® Tomato & Basil Pasta Sauce 500g
  • 250g fresh lasagne sheets, halved
  • 2 tablespoons olive oil
  • 4 zucchini, thinly sliced lengthways
  • 3 bunches asparagus, sliced diagonally
  • 2 cups frozen peas
  • 3 garlic cloves, crushed
  • ¼ cup mint, chopped
  • 225g haloumi, cut into 12 slices
  • 120g baby spinach
  • Extra mint leaves, to serve


Bring a large saucepan of water to the boil. Cook lasagne in batches until tender. Drain.

Meanwhile, heat 1 tablespoon of oil in a large frying pan over high heat. Cook zucchini and asparagus for 2-3 minutes or until just tender. Add sauce and bring to a simmer.

Heat remaining oil in a separate pan. Cook peas and garlic for 2-3 minutes or until just tender. Add ¼ cup of water and mash lightly with a fork. Stir through mint.

Cook haloumi in a frying pan over high heat for 1 minute each side until golden. Remove from pan. Add spinach to same pan and stir for 1 minute until wilted.

Divide spinach between serving plates. Layer lasagne, zucchini mixture and peas to form 4 stacks. Top with haloumi and extra mint leaves to serve.

Go Vegan: Replace lasagne sheets with vegan lasagne sheets or pasta. Replace haloumi with pan fried vegan cheese or tofu.

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