Roasted vegetable lasagne

Roasted vegetable lasagne

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(112 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 peppers
  • 2 aubergines



    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

    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 (or vegetarian alternative)
  • handful cherry tomatoes, halved


  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, questions and tips

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8th Sep, 2018
This is only the 3rd time in my life (53 yrs old) that I have made lasagna and the first time it has come out right! Seriously good. I used a tomato sauce I make and freeze every week, adapted from Cooking on a bootstrap by Jack Monroe. I put all sorts of veggies in, plus lentils; it's delish. I made a full quantity of the white sauce so I could freeze some of that as well. I chucked some courgette in the baking tin along with 1 and half peppers and one aubergine. I used four sheets from a 250g pack of fresh pasta sheets, whacked it in the oven for 50 mins (my oven runs a bit cooler than most) and Robert's your brother's mother, twas done, and blooming lovely it was to. It made four portions so we have it again tomorrow yay! Definitely on the weekly menu now.
9th Jul, 2018
I used whatever vegetables I needed using up ,the result was delicious.i will definately make this again.
1st Jun, 2018
As others have said, the quantities in this recipe can benefit from a bit of adjustment. I add a courgette as well as the aubergines, and don't use nearly 300g of lasagne sheets - a 300g pack would probably make nearly three of these, I just tile a single layer of sheets between each 1/3 of the vegetables and sauce. If you go the easy route and get tomato sauce and white sauce in a jar instead of making both fresh (don't judge me), you'll want to add some garlic and herbs to keep it flavourful without just piling on salt.
1st Apr, 2018
I made some alterations and this tasted delicious. I used a smaller baking dish and cooked 2 good sized portions. I didn't use fresh pasta sheets so I put them in the baking dish with boiling water for 5 min (they stick together a bit so I made sure I pulled them apart about half way through) before cooking them properly. I used margarine and soya milk as substitutes in the white sauce mix (I made 1/3 of the recipe). For the tomato sauce the wine really made it taste delicious so I would make sure you don't substitute it. I used 1 full tin of tomatoes. I didn't use any cheese. I cooked it for 25 min with foil on top and 10 min without (although it could've probably done with just a little bit longer).
stutay's picture
4th Sep, 2016
This was lovely, but did lack flavour a little. The second time we made it, we also layered in mushrooms, spinach & basil. We also added cheddar cheese to the white sauce, which meant adding some more milk too. It was even better this second time around. Both times we just made halfed the ingredients in both the tomato & white sauces, problem solved.
22nd Apr, 2016
Dont understand all the confusion of this recipe...You make the whole recipe of sauce but only use half of it to make the lasagne. You use the other half to make a meat lasagne or freeze it.
13th Apr, 2016
Just cooked this and have now realised that instead of using half of the sauces, I have used the whole lot (eek!) Fingers crossed it will still taste good...
29th Jun, 2016
I did the same...could have done with more roasted veg filling though for me :) I am baking it tonight so will report back with results!
13th Apr, 2016
Update: Tasted lovely, could possibly do with some cheddar cheese to enhance the flavour. ( Next time I won't read the recipe in such a hurry.. as it was rather saucy! )
12th Mar, 2016
Seriously delicious!


25th Aug, 2017
If I was to buy the tomato and white sauces, what quantity would I need? I know it probably won't taste quite as good, but I'm needing to save some time! Thanks in advance!
goodfoodteam's picture
28th Aug, 2017
Thanks for your question. We can't give specific quantities or guarantee results as we have not tested the recipe using pre-made sauces. However, for the tomato sauce, 3 cans of 400g tomatoes are used and with the white wine and reduction taken into account, 1 - 1.2kg might be a good estimate. For the white sauce, the main ingredient is milk and the quantity is 750ml milk which would also give a fairly good idea. You might need to adjust a little as you assemble. Let us know how you get on.
7th Feb, 2017
How would I use dried lasagne sheets in this recipe?
goodfoodteam's picture
16th Feb, 2017
Thanks for your question. You can use non pre-cook dried lasagne sheets in this recipe exactly as above.
24th Jan, 2017
Going to make this weekend but for 3 people any tips??
goodfoodteam's picture
30th Jan, 2017
Thanks for your question. You can halve this recipe and cook it in a smaller dish or make the full amount and freeze the leftovers. Either will work perfectly well!
18th Nov, 2014
The recipe asks for half of the tomato sauce and white sauce. Do we use half of the given recipe or is it already halved. Hope this makes sense
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question. You need to halve the quantities given for each sauce In the tip boxes.
24th Sep, 2014
Hi, I want to make this on Thursday evening for a dinner on Sunday evening. I don't have a freezer, can I leave it in the fridge for 3 days before cooking? Thanks.
goodfoodteam's picture
15th Oct, 2014
Hi there thanks for your question. Yes, this recipe will keep in the fridge for 3 days, as long as the mozzarella you use is really fresh.


WellsThreadGood's picture
11th Mar, 2017
(Note to self: Don't pre-cook pasta.)
Sapphire 100
14th Dec, 2013
Made this today. Yum Yum! However, I spiced it up abit. In the tomato sauce, I added 1 teaspoon of salt and 1 teaspoon of red chilli powder and 1 teaspoon of sugar, no wine. And in the white sauce, I added a good half a teaspoon of salt and half a teaspoon of garam masala. I also tossed the vegetables in equal quantities of salt and freshly ground cumin powder. ( my teaspoon size means not heaped, but slightly more than a level teaspoon).