why make this recipe
Making vegetable lasagne is a great way to enjoy a hearty meal packed with nutritious vegetables. This comforting dish is not only delicious but also perfect for families and gatherings. You can customize it with your favorite vegetables or add extra cheese for a richer flavor. Plus, it’s a wonderful way to use up any leftover veggies in your fridge.
how to make Vegetable lasagne
Ingredients:
- 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks
- 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks
- 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- ½ tsp dried chilli flakes
- 2 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 2 tsp Italian seasoning or dried oregano
- 1 vegetable stock cube
- 200ml/7fl oz cold water
- 100g/3½oz young spinach leaves (optional)
- 9–10 dried lasagne sheets
- Salt and freshly ground black pepper
- 75g/2½oz plain flour
- 75g/2½oz butter, cubed
- 750ml/1¼ pint milk, semi-skimmed or full-fat
- 125g/4½oz mature cheddar, coarsely grated
- 75g/2½oz grated mozzarella, or extra cheddar
Directions:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the peppers, courgette, and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper, and toss together.
- Roast for 30 minutes, or until softened and lightly browned.
- While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
- Add the chilli and garlic, and cook for a few seconds more. Stir in the chopped tomatoes, Italian seasoning (or dried oregano), and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
- For the cheese sauce, put the flour, butter, and milk in a large saucepan over medium heat. Whisk constantly with a large whisk until the sauce is thickened and smooth. Stir in roughly two-thirds of the cheeses and season to taste.
- Take the vegetables out of the oven and add them to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
- Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture and a second layer of lasagne.
- Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
- Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
how to serve Vegetable lasagne
Serve the vegetable lasagne warm. You can enjoy it on its own or with a simple side salad for added crunch. For extra flavor, drizzle with a bit of extra virgin olive oil or sprinkle some fresh herbs on top.
how to store Vegetable lasagne
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the oven or microwave until heated through. If you want to keep it longer, you can freeze the lasagne for up to 3 months. Just ensure it’s well-wrapped and labeled.
tips to make Vegetable lasagne
- You can use any vegetables you like or have on hand. Zucchini, mushrooms, or eggplant can also work well in this recipe.
- For a richer tasting sauce, consider adding a splash of red or white wine to the tomato mixture.
- If you prefer a vegetarian version, make sure to use a vegetarian stock cube and omit any non-vegetarian cheese.
variation
You can turn this vegetable lasagne into a vegan dish by using plant-based cheese and substituting dairy milk with almond, soy, or oat milk.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the lasagne in advance and store it in the fridge before baking. Just bake it on the day you want to serve it.
Can I use fresh lasagne sheets instead of dried ones?
Yes, fresh lasagne sheets can be used, just adjust the baking time as they may cook faster.
What if I don’t have all the vegetables?
No worries! You can substitute any vegetable you have on hand. Just make sure to keep the overall quantity similar.
