Roasted vegetable lasagne

Roasted vegetable lasagne

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(90 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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11th Jun, 2014
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....
2nd Jun, 2014
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
4th May, 2014
when do you add the halved cherry tomatoes??
19th May, 2014
See step 3.
7th Apr, 2014
At what point would you freeze this recipe please?
19th May, 2014
after cooking it and letting it completely cool down.
26th Mar, 2014
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!!
14th Nov, 2014
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.
17th Mar, 2014
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 :)
7th Feb, 2014
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.


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