Roasted vegetable lasagne

Roasted vegetable lasagne

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(92 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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23rd Mar, 2013
Amazing dish, really delicious & a definite favourite lasagne recipe! Added courgettes, red onion, garlic cloves to the roasted vege, made the sauces from scratch, both were great. Added a bay leaf & some grated nutmeg to the white sauce as well. Highly recommend this recipe.
21st Mar, 2013
Very easy to make and tasted delicious! Even the kids didn't mind a vegetarian dinner :)
18th Feb, 2013
Very delicious, would highly recommend making this. I added mushrooms and used the "no-bake" lasagna (which I bought by accident). It turned out great nonetheless. Had a nice simple salad on the side and a glass of red wine.
20th Jan, 2013
Absolutely delicious! Don't think i'll be making meat lasagne again now I have this recipe. Although i added a few extra veg - butternut squash, courgette,roasted onions and carrots.
24th Dec, 2012
Fantastic Tomato Sauce - absolutely delicious and very easy to prepare. I substituted the aubergine for wild mushrooms. Topped with bocconcini mozarella and mature gouda. Great vegetarian main course.
19th Nov, 2012
Delicious recipe, would definitely recommend. Brought a jar of tomato sauce that had a hint of chilli in it, definitely gave it a kick and made it even more yummy!!
17th Nov, 2012
Delicious but took a lot longer to make than 1hr35mins!
11th Nov, 2012
Loved this. Had fallen into the habit of using quorn for veggie lasagne....but this recipe has me converted. Much tastier. I had some goats cheese to use up, so crumbled a little over each white sauce layer as I assembled the lasagne. Other than this, and a sprinkling of parmesan over the top, I followed the recipe as stated. Delicious! .....oh, I let the veg roast for longer - maybe I have a slower oven,but it took mine about 35-40 mins. Enjoy!
7th Nov, 2012
Fantastic veggie lasagne with bags of flavour. My husband actually prefers this over the meat version.
27th Oct, 2012
Made this last week & making again now as a regular recipe - big hit with all the family - we added a tin of lentils to bulk up the veg & add some protein for bulk - fab !!


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