Roasted vegetable lasagne

Roasted vegetable lasagne

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(77 ratings)


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Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins

Skill level



Serves 6

Young, old and in-betweens will love this vegetarian Italian-style dish

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 3 red peppers
  • 2 aubergines
  • 8 tbsp olive oil, plus a little for greasing
  • ½ quantity tomato sauce (see below)
  • 300g fresh pack lasagne sheets
  • ½ quantity white sauce (see below)
  • 125g ball mozzarella
  • handful cherry tomatoes, halved

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  1. Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  2. Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
  3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.

Recipe from Good Food magazine, May 2009

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allielovetocook's picture
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Without doubt our families favourite Lasagna recipe (and we're all meat eaters) - although I do tweak it slightly .. I add a medium red onion, some oven dried tomatoes and two courgettes to the roasting veg, all cut up into similar sizes. I've used grated cheddar on the top when I haven't had mozzarella and i've also added 50g grated Parmesan to the white sauce before now. Either way is always good. I love to find a good base recipe like this one that can be tweaked! Additionally, the sauces made from scratch are still delicious after freezing. A winner of a recipe.

meganemily3's picture

This was so good! I replaced the Aubergine with cubed sweet potato & butternut squash, and made my white sauce with Quark.

jarrestr's picture

Hope the comment saying to freeze after cooking is right. Not sure how I will reheat this and I hsve made it for a special occasion. Fingers crossed. Wish the recipe would give detailed advice as to this point.

cerris7's picture

Is the tomato and white sauce in this recipe already been halved or do we have to have the recipe provided?

mariella71's picture
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I have made this recipe this morning and I must say it came wonderfull.The only thing I added was some milk to soak the lasagne sheets as I did not use fresh ones.The result was excellent.It is also very filling although it did not contain any meat.Well done and I must say that every time I follow your recipes I always have great results.Thankyou.

falafellover's picture
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I love this recipe. I usually add one extra aubergine to make a bit more, and I use cheaper dry lasagne sheets. Have sometimes substituted the mozzarella for cheddar which works well. Following the tip, I always make more sauce and freeze it for another time!

catherinebusymum's picture

Very nice and filling, the lasagne was gorgeous! My son did most of the dinner so him and me made it all ourselves. Tip- We don't like wine as a family so we added Vegetable Stock to the mix instead. It was lovely and I highly recommend this recipe! :)

saleem3's picture
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I made this today for my family. I'm an amateur cook with hardly any experience. Whilst my wife supervised, I did all the heavy lifting. I was very impressed with the end result. All the lasagne was polished. There was nothing left. Tip - taste the vegetables to see whether they're seasoned before adding tomato sauce on the first layer

Tracy0412's picture

I'm going to try this on Friday for a veggie friend, also going to give this to the meat eaters with a duck leg....... I think aubergines cooked well are the best veg. I'll update after tasting....

amytuckwell's picture

Me and my partner love this recipe although we substitute the aubergine for carrots which works really well. It's quite time consuming, buts worth the effort and keeps very well.

busymummy7's picture

when do you add the halved cherry tomatoes??

badass01's picture

See step 3.

KazaM's picture

At what point would you freeze this recipe please?

badass01's picture

after cooking it and letting it completely cool down.

ditsysoph's picture

I'm a little muddled! Does this recipe for the veg lasagne, made 2 lasagnes and sauce for both, or one lasagne with sauce left to make another another time? Thank you!!

janerichardson's picture

This recipe partners with Classic Lasagne on this site. The idea being that you make one quantity of each sauce, then use half of each for a meat lasagne and a veggie lasagne for larger gatherings, parties etc.

siobhanm1705's picture

This recipe is great. I used 1 large aubergine, 2 courgettes, 2 peppers and some mushrooms. Lovely! I'm a total meat lover but actually prefer this over a meat lasagne :)

Beasles's picture

This was really very good. I also used some mushrooms and courgettes that were in the fridge at the time and my meat eating husband thought it was better than normal meat lasagne. Controversial! I am now cooking it for the second time. Yum.

Mak124's picture

To be honest, the easiest and most amazing lasagna recipe ever!!! :) thnq so much!!

Sapphire 100's picture

I made double the amount and spiced it up.

( important, please add this at the beginning of my previous post. Thanks).