Roasted vegetable lasagne

Roasted vegetable lasagne

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(95 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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25th May, 2015
Despite several crises, e.g. using dried pasta sheets , it turned out wonderfully in the end. The assembled dish looked very dry as I omitted the layers of white sauce , but pouring 400 ml of stock over the top and leaving it overnight softened the lasagne sheets. I did put white sauce on the top. Lovely tasting recipe.
3rd Apr, 2015
Since making this several months ago, we have never gone back to a traditional meat lasagne. The smell of the veg roasting in the oven is to die for.. As well as aubergine , we add courgettes, carrot, and add green and yellow peppers to the red. One tip you may like to try is once the White sauce is thickened, add a tub of cottage cheese to the sauce,it is delicious and makes the sauce even more thick and yummy. We also add a teaspoon of mustard powder to give it a little kick,. Final tip is to make it the day before, for some reason it tastes even better a day later. One of our favourites, defo 5 stars !
24th Mar, 2015
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
27th Feb, 2015
This was so good! I replaced the Aubergine with cubed sweet potato & butternut squash, and made my white sauce with Quark.
21st Jan, 2015
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.
18th Nov, 2014
Is the tomato and white sauce in this recipe already been halved or do we have to have the recipe provided?
mariella71's picture
13th Oct, 2014
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.
16th Sep, 2014
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!
9th Sep, 2014
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! :)
23rd Aug, 2014
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


30th Jun, 2014
If I am making this ahead, do I bake it and then reheat it the next day, or just put it in the fridge once I've assembled it all? Thanks!
1st May, 2014
I need to cook this at home and then transfer it (the next day) to my Mum's house for reheating. Do you have any advice as to the length of time I should cook it for, second time round? I know it won't be as good as fresh, but Mum's 91 and can't cook for her guests. I don't want it to overcook and be mushy!
goodfoodteam's picture
13th May, 2014
Hi there. Why not make and assemble then just bake it at your Mum's? Or if that’s not an option we suggest covering with foil and cooking at 180C for about 20-25 minutes, check with a skewer that it is piping hot before serving.
7th Apr, 2014
At what pointy would you freeze this, after assembled and before cooked, or after cooking and cooled? Thanks.
goodfoodteam's picture
13th May, 2014
Hi there. Once assembled you can freeze it, defrost at room temperature then cook as directed in the recipe. Thanks.
15th Jan, 2016
Would you assemble the whole thing before freezing - mozzarella and cherry tomatoes included? Or leave these off until defrosted? Defrost overnight and then cook as instructions say? Wanting to make this weekend in advance for next Fri. Thanks


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