Roasted vegetable lasagne
Layers of roasted Mediterranean veg, rich tomato sauce, creamy white sauce and pasta, baked until golden and bubbling.
- Prep
- 30 mins
- Cook
- 1 hr 20 mins
- Total
- 1 hr 50 mins
- Serves
- 6
- Difficulty
- Medium
- Cost
- Moderate
Recipe: Roasted vegetable lasagne
Roasted vegetable lasagne
Ingredients
For the roasted veg
- 2 courgettes, in 2cm chunks
- 1 aubergine, in 2cm chunks
- 2 peppers, in chunks
- 1 red onion, in wedges
- 3 tbsp olive oil
For the tomato sauce
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 2 cans chopped tomatoes, 400g each
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp sugar
For the white sauce
- 50g butter
- 50g plain flour
- 600ml whole milk
- nutmeg, grating
- 50g vegetarian Italian-style hard cheese, grated; or Parmesan if not cooking for vegetarians
To assemble
- 250g dried lasagne sheets, about 12, no-precook
- 125g mozzarella ball, torn; choose one made with vegetarian rennet
- 100g baby spinach, optional
Kitchen kit
- Ovenproof dish, about 20 x 30cm Search Amazon for lasagne dish 20x30
- 2 large roasting tins Search Amazon for roasting tin
- Balloon whisk Search Amazon for balloon whisk
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Roast the veg
Heat the oven to 200°C / 180°C fan / gas 6. Toss the veg with the oil and seasoning across two roasting tins and roast for 25–30 minutes, turning once, until tender and browned.
-
Step 2: Make the tomato sauce
Meanwhile, warm the oil in a pan, cook the garlic for 1 minute, then add the tomatoes, purée, oregano and sugar. Simmer for 15 minutes until thickened. Stir in the roasted veg (and spinach, if using).
-
Step 3: Make the white sauce
Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and bring to a simmer, whisking, until thick and smooth. Season with nutmeg, salt and pepper and stir in half the cheese.
-
Step 4: Assemble
Keep the oven at 200°C / 180°C fan / gas 6. Spread a third of the veg sauce in the dish, top with a layer of lasagne sheets, then a thin layer of white sauce. Repeat twice more, finishing with white sauce. Scatter with mozzarella and the remaining cheese.
-
Step 5: Bake
Bake for 35–40 minutes until golden and bubbling and the pasta is tender when pierced with a knife. Rest for 10 minutes before cutting.
Tips
- Resting helps the layers set so you can cut neat slices.
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.
Freezing
Freeze whole or in portions, before or after baking, for up to 3 months. Defrost overnight in the fridge and bake or reheat until piping hot in the centre.
Variations
- Add a layer of ricotta mixed with lemon zest instead of mozzarella.
- Swap the aubergine for butternut squash.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/vegetable-lasagne/ · Checked 17 October 2026
Questions people ask
Can I make it ahead?
Assemble up to a day ahead, cover and chill; add 10 minutes to the baking time and check it is piping hot in the middle.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
