Roasted vegetable lasagne

Roasted vegetable lasagne

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(84 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins


Serves 6
Young, old and in-betweens will love this vegetarian Italian-style dish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal461
  • fat29g
  • saturates9g
  • carbs37g
  • sugars14g
  • fibre5g
  • protein13g
  • salt0.59g
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  • 3 red pepper
  • 2 aubergine



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 8 tbsp olive oil, plus a little for greasing

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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.

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Comments (129)

sophiehoffman's picture

Just made this with skimmed milk and margarine for the white sauce, and a shop bought low-cal tomato and mushroom sauce for the red. No aubergine in the shops so used 2 large courgettes, 3 red peppers and a carrot, and one beef tomato in slices for the topping.
This was super yummy considering how healthy it was, will definitely be making again, hopefully with mushrooms too (:

katyb75's picture

just reread review - had a few vinos at dp hence typos! Forget to rate 4.5 stars.

katyb75's picture

Just had dinner party, BIG meet lasagne made for friends and this vegi for me.

Took half the time of the meat one, I added roasted courgette and mushroom as well.

I used red wine for the tomato sauce (bottle open!) and also added cumin as, whilst not Italin, I feel it gives a tomato sauce I nice depth. Time was against me so did not blend tomato sauce but don't think that made much difference.

Meat eaters all wanted to try and very favourable (maybe alcoholic) comments! I enjoyed and and would def do again!

rhl500's picture

I didn't use the tomato sauce but roasted loads of cherry tomatoes along with the other veg and poured over some passata - it turned out great! Lovely!

pigasussy's picture

Oh wow, this is sublime. :) though i used different veg - courgette, cherry toms, red onions, red pepper, and added dried parsley and mushrooms when i took them all out after roasting giving it all good stir and allowing to cool. ('shrooms cooked when it went through the final stage). the sauce is just heavenly, better than any shop bought IMHO - I shall be making that a lot for many other recipes. (I've made extra this time to freeze.) Its definitnely a 'prep well in advance' recipe but well worth it, thank you! :D

thynk2much's picture

This is absolutely the most perfect veggie lasagne -- I will never bother with other lasagne recipes again. The tomato sauce is the particular key - don't skip and use something store-bought because the sauce here makes it truly special.

luceybridge's picture

This is my favourite lasagne recipe ever! I will keep going back to it. I used to make traditional lasagne with Quorn but this is vastly superior.

soph87's picture

Really yummy recipe! Added a couple of courgettes along with everything mentioned. Made for left overs the day after.

erica79's picture

Very nice lasagne! Everyone enjoted it! I found the tomato sauce bitter when I tasted it so added sugar, a good idea to taste before you put it together. I also used corguettes and mushrooms as well as aubergines and peppers. Iwould reccommend adding more veggies as I had just enough to cover each layer.

charleyguest's picture

Really great recipe!

I followed the recipe exactly, and it turned out excellent, tasted really nice.

I will definitely make it again, maybe adding a few more different vegetables, or mushrooms.


sadiemay87's picture

Made this last night - my boyfriend and I ate a portion each and I had enough left over to freeze four individual pieces. The only changes I made were to sprinkle some grated cheddar over the top before baking and I used dried (no pre-cook) lasagna sheets instead of fresh. It was really delicious - and healthier than any meat version (especially as I also used skimmed milk and light mozzarella).

scranandwets's picture

Sauce lovely, but overall a bit bland if just using peppers and aubergines. Wish I had read the reviews before cooking as would have included courgettes, mushrooms etc.

motorette's picture

Not as nice as the beef version but a lovely change, love this recipe

pettle's picture

Forgot to rate it!

pettle's picture

Wow this was fantastic! I made a 1/2 quantity and only used 1/2 an aubergine as children don't like them and bulked it out with mushrooms. Also put cheddar cheese on top as not keen on mozzarella. My 8 and 5 year old hoovered it up and even liked the aubergine! Vegi food hating husband only just coped (he had a small portion) but tough - we're having it again!

manssy's picture

Great recipe! Made it once with veggies and once with minced meat and they were both perfect. The tomato sauce is very delicious.

velvetelvis's picture

Best lasagne recipe ever! Easy to make the sauces from scratch, everything came out perfectly (I did end up using more than half of the sauces, but hey it worked :-)).

jannulik's picture

I was looking for a veggie meal as we wanted to take a break from meat dishes and I came across this mouth-watering recipe. At first I was rather sceptical about aubergines as this is the second time I would be using them in my meals. But with roasted peppers and seasoning, there were absolutely beautiful. Both sauces, red and white turned out super. I added a little bit of honey and a ham cube to a red sauce as it was little bit too sharp and tasted too ketchupy. In a white sauce I added grated cheese, little bit of salt and pepper. Me and my boyfriend totally loved the result. It was very presentable, colourful dish and extremely yummy! And no meat at all!

rachael199's picture

I couldn't believe it when my boyfriend, whose favourite food is regular lasagne, said he preferred this to a meat lasagne. Will deffinetly make again, its absoloutely delicious!

dawncopland's picture

Made this and it was delicious, even my Husband who hates veggie food loved it. Added a courgette, and some green beans.


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