Roasted vegetable lasagne is a hearty, flavour-packed vegetarian dish that brings together caramelised veggies, creamy béchamel, and pasta in perfect harmony. The Hairy Bikers’ take on this classic layers roasted Mediterranean vegetables with rich tomato sauce and cheese for a filling meal that’s both comforting and vibrant. It’s a great choice for family dinners, meal prep, or when you want to impress with a meat-free main.
Ingredients
- 2 medium courgettes (zucchini), sliced into 1cm rounds
- 1 large aubergine (eggplant), cut into 1cm cubes
- 2 red peppers, deseeded and cut into bite-sized pieces
- 1 yellow pepper, deseeded and cut into bite-sized pieces
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 250g fresh lasagne sheets (or 200g dried, pre-cooked)
- 100g baby spinach leaves
- 150g mozzarella, torn into pieces
- 50g parmesan cheese, grated
- For the béchamel sauce:
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk
- 1 bay leaf
- 1/4 tsp grated nutmeg
- Salt and white pepper, to taste
Instructions
- Preheat the oven and prepare vegetables: Preheat your oven to 200°C (180°C fan) or 400°F. Place the courgettes, aubergine, peppers, and red onion into a large roasting tin. Drizzle with 2 tbsp olive oil, sprinkle with oregano, thyme, and season with salt and pepper. Toss well to coat.
- Roast the vegetables: Spread the vegetables in a single layer and roast for 30–35 minutes, stirring halfway, until they are soft and starting to caramelise at the edges. Remove from the oven and set aside. Lower the oven temperature to 180°C (160°C fan) or 350°F.
- Make the tomato sauce: While the vegetables roast, heat 1 tbsp olive oil in a saucepan. Gently fry the chopped garlic for 1 minute, then add the chopped tomatoes, tomato purée, sugar, balsamic vinegar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until thickened and rich. Taste and adjust seasoning if needed.
- Prepare the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the milk, add the bay leaf, and cook, stirring, until the sauce thickens and bubbles. Remove the bay leaf, stir in the nutmeg, and season with salt and white pepper. Remove from heat.
- Wilt the spinach: Place the spinach in a colander and pour over freshly boiled water to wilt it. Drain well, squeeze out excess water, and roughly chop.
- Assemble the lasagne: Spread a thin layer of tomato sauce over the base of a 30x20cm (12x8in) ovenproof dish. Add a layer of lasagne sheets, followed by a third of the roasted vegetables, spinach, a ladle of béchamel, and a scattering of mozzarella. Repeat the layers twice more, finishing with a final layer of pasta, béchamel, and the remaining mozzarella. Sprinkle the grated parmesan over the top.
- Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, or until golden, bubbling, and piping hot throughout.
- Rest and serve: Let the lasagne rest for 10–15 minutes before slicing. This helps it set and makes serving easier.
Tips
- Substitutions: Swap in other vegetables like mushrooms, butternut squash, or leeks if you prefer. Just keep the total volume similar for even cooking.
- Tomato sauce shortcut: Use a high-quality store-bought passata or tomato pasta sauce if you’re short on time. Adjust seasoning as needed.
- Cheese options: For a lighter version, use half mozzarella and half ricotta. For a vegan lasagne, use plant-based cheese and milk alternatives.
- Prevent watery lasagne: Roast vegetables thoroughly to reduce moisture, and let the lasagne rest after baking so it holds its shape.
Serving Suggestions
- Serve with a crisp green salad dressed with lemon vinaigrette to balance the richness.
- Pair with garlic bread or focaccia for a classic Italian meal.
- Add a simple side of steamed green beans or tenderstem broccoli for extra veg.
- Top with fresh basil or parsley for a burst of colour and freshness.
Variations
- Vegan Roasted Vegetable Lasagne: Replace the béchamel with a plant-based white sauce (using dairy-free butter and milk) and use vegan cheese. Ensure your lasagne sheets are egg-free.
- Spicy Mediterranean Twist: Add a pinch of dried chilli flakes to the tomato sauce and scatter in some sliced black olives or capers between layers.
- Protein Boost: Layer in cooked green lentils or canned chickpeas with the vegetables for extra protein and texture.
- Gluten-Free Version: Use gluten-free lasagne sheets and substitute plain flour with a gluten-free blend for the béchamel.
Storage and Reheating
- Refrigeration: Let the lasagne cool completely, then cover and refrigerate for up to 3 days. Store in the baking dish or transfer to airtight containers.
- Freezing: Wrap portions tightly in foil or place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: To reheat, cover with foil and bake at 180°C (160°C fan) or 350°F for 25–30 minutes, or until piping hot throughout. Individual portions can be microwaved on high for 3–4 minutes, checking that the centre is hot.
- Food safety: Only reheat once. Never leave cooked lasagne at room temperature for more than 2 hours before storing.
Frequently Asked Questions
- Can I make this lasagne ahead of time?
- Yes, roasted vegetable lasagne can be assembled up to 24 hours ahead and stored in the fridge, covered. Bake straight from the fridge, adding 5–10 minutes to the baking time, or until piping hot.
- Do I need to pre-cook dried lasagne sheets?
- Most pre-cooked dried lasagne sheets can go in dry, but check your packet instructions. If using traditional dried sheets, blanch them in boiling water for 2–3 minutes before layering to ensure they cook through.
- How can I keep the lasagne from becoming watery?
- Roast the vegetables thoroughly to drive off excess moisture and let the lasagne rest for 10–15 minutes after baking. Avoid overloading with sauce, and squeeze any excess water from the wilted spinach before layering.
- Can I use different vegetables?
- Absolutely! Roasted vegetable lasagne is very flexible. Try mushrooms, pumpkin, sweet potato, carrots, or even fennel for different flavours and textures. Just cut all vegetables to similar sizes for even roasting.
- Is this lasagne suitable for freezing?
- Yes, it freezes well. Cool completely before freezing, and defrost overnight in the fridge before reheating. The texture of the vegetables may soften, but the flavour remains delicious.
- What is the best way to serve neat slices?
- Rest the lasagne for at least 10–15 minutes after baking so it sets. Use a sharp knife to cut and a wide spatula to lift slices out cleanly.