Vegetable lasagne

Vegetable lasagne

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You can use any mix of vegetables for this lasagne – it’s a great way to use up leftover cooked vegetables or odds and ends in the vegetable rack.  


Preparation time: 1 hour

Cooking time: 35 minutes

Serves: 6


2 small aubergines, cut into chunks
2 onions, peeled and cut into wedges
2 red peppers, cut into wedges
2 courgettes, sliced
5 tbsp olive oil
2 cloves garlic, finely chopped
2 celery sticks, sliced
2 large carrots, peeled and chopped
680g passata
1 tbsp tomato purée
½ tsp sugar
1 tsp dried oregano
Salt and pepper to season


For the white sauce

50g salted butter
50g plain flour
500ml cold, full-fat milk
50g freshly grated Parmesan cheese
¼ freshly grated nutmeg

12 fresh lasagne sheets, each about 10 x 18cm
1 x 125g ball mozzarella, drained and ripped


Preheat the oven to 220°C/fan 200°C/gas 7.

Mix the aubergines, onions, peppers and courgettes with three tablespoons of the oil, and a little seasoning in a bowl.



Transfer to a large roasting tin and roast for 30 minutes, or until soft.

Meanwhile, heat the rest of the oil in a large saucepan.

Fry the celery and carrots and cook over a medium heat for five minutes.

Add the garlic and cook for a further for four minutes until the vegetables are lightly coloured and soft.  

Add the passata, tomato purée, sugar and oregano.  

Remove the roasted vegetable from the oven and add to the tomato sauce.

Lower the heat and cook, uncovered, for 20 minutes, stirring occasionally, until the sauce thickens slightly but the vegetables still hold their shape.  Season with salt and pepper to taste.



Preheat the oven to 200ºC/fan 180°C, gas 6.

For the white sauce, melt the butter in a large saucepan over a medium heat.

Stir in the flour and cook for one minute until it becomes light brown in colour.

Gradually whisk in the milk, lower the heat and cook for 10 minutes, whisking constantly.

Once thickened, stir in the parmesan cheese and nutmeg. Season with salt and pepper and set aside to slightly cool.

Spread a quarter of the cheese sauce in the bottom of a deep ovenproof dish measuring about 25 x 25cm.

Lay four lasagne sheets on top cutting the sheets to fit if necessary.

Spread half of the tomato and vegetable sauce over the pasta and top with a third of the remaining cheese sauce.


Lay four more sheets of lasagne on top and cover with the remaining tomato and vegetable sauce.

Spread over half the remaining cheese and top with a final layer of lasagne sheets.

Gently spread the rest of the cheese sauce on top, making sure that you completely cover the pasta.

Sprinkle with the mozzarella and remaining parmesan.

Bake in the oven for 35 minutes. Switch the oven off and leave the lasagne in the oven for 15 minutes.  

Take out of the oven and set the dish aside to rest for 10 minutes before serving – this makes it much easier to slice.

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