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Lasagne is universally loved, but making a traditional version can feel like a big effort: two bubbling pans on the stove, one for a béchamel and one for a rich ragù, then painstaking layering and baking. It’s always worth it, but sometimes you want the comfort without the fuss.
Enter a simpler approach — a no-chop, no-saucepan, lazy-person lasagne.
The trick is using frozen ingredients: microwave them, blitz or mash into a sauce or filling, then layer and top with a crunchy garlic-bread crumb. It’s quick, low-effort and still very satisfying.
This shortcut won’t replicate the exact depth and sheen of a béchamel and ragù simmered slowly on the stove, but if you want homemade lasagne without the chopping and pan-simmering, this version is a brilliant compromise.
Frozen vegetables are incredibly convenient for this style of cooking. When they’re used as components rather than a standalone side, you can’t tell the difference from fresh — and often frozen veg is picked and frozen at peak freshness. There’s no waste, no peeling or chopping, and prep time is minimal.
You might recall my Kale Pesto & Cauliflower Picnic Pies, created in collaboration with Iceland for their #PowerofFrozen campaign. This lazy lasagne is another simple, flavourful recipe that highlights the convenience, quality and value of frozen food.
📖 Recipe
Very Lazy Veggie Lasagne
Kate Ford | The Veg Space
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Ingredients
For the creamy cauliflower sauce:
- 500 g frozen cauliflower florets
- 75 g frozen diced onions
- 300 ml dairy-free milk
- 1 teaspoon garlic purée or 1 garlic clove, peeled and crushed
- 1 tablespoon mustard
- 1 tablespoon plain flour
- ½ teaspoon salt
For the broccoli kale & tomato layer:
- 500 g frozen broccoli florets
- 125 g frozen curly kale
- 100 g frozen diced onions
- 350 ml passata
- 9 lasagne sheets
For the garlic bread topping:
- 1 slice bread
- 2 tablespoons nuts or seeds (e.g. pine nuts and sunflower seeds — cashews, pumpkin seeds, hazelnuts, walnuts or unsalted peanuts work too)
- 1 teaspoon garlic purée or 1 garlic clove, peeled and crushed
- 1 tablespoon parsley
- 1 tablespoon extra virgin olive oil
Instructions
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For the cauliflower sauce: place the cauliflower florets and frozen diced onions in a large microwave-safe bowl, cover and microwave on full power for 8–9 minutes until tender.
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Transfer to a blender or use a hand blender in the bowl. Add the milk, garlic, mustard, flour and salt and blend to a smooth sauce. Taste and adjust seasoning, then set aside.
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For the broccoli & kale layer: in another large microwave-safe bowl combine the broccoli, kale and diced onions with 2 tablespoons water. Cover and microwave on full power for 9–10 minutes until the broccoli is tender. Drain well in a sieve or colander, pressing out excess moisture with a fork, then mash the florets into small pieces.
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For the garlic-bread topping: toast the slice of bread. In a mini chopper, blender or food processor, pulse the toast, nuts or seeds, garlic, parsley and olive oil until you have coarse crumbs.
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Preheat the oven to 180°C / 350°F / Gas Mark 4.
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To assemble: spread half the broccoli & kale mixture in the base of an ovenproof dish, pour over half the passata, season with salt and black pepper, then cover with a layer of lasagne sheets.
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Spread over half the cauliflower sauce, add another layer of lasagne sheets, then repeat with the remaining broccoli/kale, passata, seasoning, lasagne sheets and finally the remaining cauliflower sauce. Sprinkle the garlic-bread crumbs over the top and bake for 25–30 minutes until golden and cooked through.
Nutrition
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There are plenty of similarly quick and easy recipes in my book, ‘Vegan in 15’. Thank you for your support.
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For more #PowerofFrozen recipes, take a look at these contributors’ ideas and recipes from the same campaign.
- Kate’s Spaghetti with Kale, Chilli, Asparagus & Lemon from Veggie Desserts
- Nayna’s Vegetables in Tao Pan Sauce with Garlic Rice from Simply Food
- Helen’s Easy Mixed Berry & Apple Pot Pies from Fuss Free Flavours
- Choclette’s Green Vegetable Galette from Tin & Thyme
Disclosure: This post was sponsored by Iceland for their #PowerOfFrozen Campaign. All opinions are my own.