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Vegetarian lasagne

 

Editor’s

Pick+

Photographer: Katie Hammond

Editor’s Pick: the insiders’ must-haves

03.03.2017

EMMA SLEIGHT

Food & wine editor

A VEGGIE TAKE ON
AN ITALIAN CLASSIC

If you’re catering for non-meat eaters or simply fancy a veg-packed twist on an old favourite, try our hand-prepared lasagne

It doesn’t get more traditionally Italian than a hot lasagne fresh from the oven, bubbling over with cheese and oozing béchamel and fresh tomato sauce, right? Actually, this layered pasta dish can be traced back to the ancient Greeks, while even we Brits have staked a claim with a recipe for it appearing in a book back in 1390. Whoever made it first, there’s no denying that lasagne has become a firm family favourite, and our vegetarian version is a great meat-free option. Packed with all the sunshine flavours of the Med – like smokey aubergine, sweet red peppers, creamy spinach and butternut squash – and finished with creamy pecorino, it’s so good you won’t miss the meat.
Try our vegetarian lasagne

“Our large lasagne serves
SIX, so it’s great for a
veggie dinner party”

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