Roasted vegetable lasagne

Roasted vegetable lasagne

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(93 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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9th Jul, 2013
Delicious, we made quite a few changes though. Instead of the suggested vegetables we used 1 aubergine, 1 courgette, 1 onion, 2 carrots some celery, 1 red pepper and some mushrooms. Used jars of sauce, added extra garlic and basil and only did two layers. Initially I was worried about the consistency and thought it would be a sloppy mess, but it turned out perfect!
3rd Jul, 2013
Fantastic recipe. Modified it slightly for a family dinner last night - added some mushrooms, garlic, courgettes and cherry tomatoes to the roasting tin too. Also started layering with the tomato sauce, then the lasagne sheets, and then the vegetables, pasta, and white sauce. Sprinkled mozzarella on top of the white sauce each time too, for that extra stretchy cheese in between! Tore up some basil leaves and arranged them on the top too, along with the cherry tomatoes. Everyone loved it. I'm very pleased!
23rd Jun, 2013
Made this today for my friends. Prepared everything a day earlier. Delicious. I did add some Sambal Oelek to the tomato sauce and 2 courgettes to the roasted veg. Will definitely make it again
9th Jun, 2013
Hi I made this 2days in advance for a get together yesterday as we had some veggie friends over among serious meat eaters so thought this wud please the meat eaters with a lasagne being filling etc etc and boy was I right....,delicious!!!!! I doubled the vegetables so used 6 peppers (mixed colours), 4 courgettes, 2 punnets of chestnut mushrooms and 2 large red onions! I had just enough veg for the size dish that was recommended. Veg took longer than stated to roast but I didn't mind. The only thing I changed with the tomato sauce was that I added a tsp of sugar and a splash of balsamic to it (tomato sauce was really lovely). I added a pinch of nutmeg to the white sauce and a handful of grated cheddar. Was really impressed with the outcome of this lasagne and will definitely make it again in the future!
1st May, 2014
As you made this in advance (which I would like to do), how long did you cook it for on the day you needed it?
28th May, 2013
Seems quite a lot of effort for a rather bland end result, nice enough but was expecting more, perhaps grating a veg stock cube into sauce may of helped
17th May, 2013
Very nice the whole family loved it. will be making this again, maybe spice up the tom sauce this time but really good as is.
4th May, 2013
Worth making it all yourself, lovely. Great for the freezer. Will do again
1st May, 2013
Cooked this dish as a veggie alternative at a party - it was a hit even with the meat eaters. Very positive comments, and people came back for more - what more can I say, will definitely be making again. As a variation I added courgette and mushrooms, and due to time constraints used a tomato and garlic sauce from a jar. Still tasted fab.
8th Apr, 2013
Made this, so yummy. Made all from scratch. It was that good my friend went back for seconds!!


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