Roasted vegetable lasagne in a dish with portion out

Roasted vegetable lasagne

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(166 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins


Serves 6

Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a family favourite

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal461
  • fat29g
  • saturates9g
  • carbs37g
  • sugars14g
  • fibre5g
  • protein13g
  • salt0.6g
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  • 3 red peppers, cut into large chunks
  • 2 aubergines, cut into ½ cm thick slices



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 8 tbsp olive oil, plus extra for the dish
    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 the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

  2. Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

  3. Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

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Comments, questions and tips

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sumorrison's picture
27th Jun, 2020
This is a really tasty recipe. I made it for a vegetarian friend and to be honest all the meat eaters loved it too. I also like suggestions roasted a tray of chopped courgettes x2 and some chopped red onion along with the red peppers, then layered it all together with the aubergine, a few cherry tomatoes and mushrooms. The cheese is good between layers too, I only had grated mozzarella which was fine. The tomato sauce did 2 lasagnes.
Fran Jare
4th May, 2020
At least please put the oven temp. in Fahrenheit!!!
Fran Jare
4th May, 2020
It would be extremely HELPFUL to place cups or ounces in parenthesis or alongside of proportions in recipes. I do not have milligrams or grams only cup measurement or ounces. Plus have to keep looking up online to convert, wasting extra prep time. Thanks for acknowledging. I must be the only one!
8th Apr, 2020
Followed other comments and added in extra veg including baked mushrooms, courgette, tomatoes in between the layers, spinach and put most of the Mozzarella in between the layers too.
24th Dec, 2019
My rating is really based on the outcome of what I actually did by following other people's comments. The lasagne was really lovely and I have to say I didn't miss the meat at all. I only used 1 aubergine, although 2 would have been fine in the end. I added one chunky sliced courgette at the time of roasting the veg in the oven, afterwards when putting it altogether I included mushrooms, baby spinach and cherry tomatoes to every layer. I divided the mozzarella ball between the layers and added cheddar cheese to the top as well as some cheddar cheese in the white sauce (we love cheese!). It made 8 healthy sized portions so I have another 4 portions in the freezer for another day!
22nd Apr, 2019
Definitely needs extra veg. In hindsight I would probably also stir the veg into the tomato sauce rather than just layer them as the recipe says. Would probably help with padding it out as you won't need as much veg per layer
2nd Jan, 2019
I made this for New Year's Eve for 6 friends to accommodate a veggie. I made the whole measure of tomato sauce and the whole measure of white sauce and used them both! This is because I used what I believe is an approximately 34cm long oven dish because it needed to serve 7, so it was 8 portions. I merged loads of the comments below and included 3 peppers, 3 aubergines, 2 extra chopped up carrots and 1 chopped up courgette all roasted in the oven (I had to do two batches of roasted veggies.) We also put some halved cherry toms and spinach in every layer just to bulk it up even more and it was bloody divine!!! Will definitely make again, even though it's quite a lot of work!
27th Dec, 2018
The comments are so positive that maybe I had too high an expectation. The tomato and white sauces were lovely but the overall dish, I felt that it was quite bland. The cottage cheese in the white sauce def works. Soaking dry lasagne sheets in hot water also meant that I didn’t have to leave it overnight.
20th Dec, 2018
This takes a long time to make! But turned out lovely and lasted for days. I would make again.
17th Dec, 2018
We love this recipe! We’ve tweaked each time so our favourite version now has these additions: one big or two small red onions in wedges, one extra aubergine, one chunkily sliced courgette, one chunkily sliced carrot, add spinach leaves on each veg layer, add torn up mozzarella on each pasta layer. Pasta sheets as single layer of sheets each time. Grated cheddar on top. Yum!


5th Jun, 2019
Can I freeze this successfully?
goodfoodteam's picture
5th Jun, 2019
Thanks for your question. Yes, you can freeze this. All our freezable recipes are marked with a blue star above the nutritional info. You can freeze either before or after oven-cooking. If freezing before, defrost thoroughly and then cook as above. You may need to add another 5- 10 mins if really cold. Ensure it's piping hot in the centre before serving.
11th Dec, 2018
Do you add salt and pepper to the white sauce and the tomato sauce? Many thanks.
goodfoodteam's picture
12th Dec, 2018
Thanks for your question. We's suggest adding it to the tomato sauce. No need to add it to the white sauce. Enjoy!
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!


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).
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