Vegetarian Lasagne

Name: Vegetarian Lasagne
Total time: 95 h
Cuisine: American
Ingredients: 3 red peppers cut into large chunks; 2 aubergines cut into ½ cm thick slices; 8 tbsp olive oil plus extra for the dish; 300g lasagne sheets; 125g mozzarella; handful cherry tomatoes halved; 1 tbsp olive oil; 2 onions finely chopped; 2 garlic cloves sliced; 1 carrot roughly chopped; 2 tbsp tomato purée; 200ml white wine; 3 x 400g cans chopped tomatoes; 1 bunch of basil leaves picked; 85g butter; 85g plain flour; 750ml milk

Make our easy vegetable lasagne using just a few ingredients. You can use ready-made tomato sauce and white sauce, or batch cook the sauces and freeze them

Total: 95 hr

Jump to recipe Ingredients Method

You know, the first time I made a vegetarian lasagne was on one of those rainy afternoons when staying indoors felt like the coziest thing in the world. My friend Sarah was coming over for dinner, and she's been vegetarian since college. I had never really tried my hand at a meatless lasagne before, but it seemed like the right time to experiment. I remember having a bunch of fresh veggies from the weekend market and thinking, "Why not?" The whole house filled with the comforting aroma of roasting vegetables and bubbling tomato sauce, and it felt like I was creating a warm embrace on a plate. This dish really shines as a go-to for those chillier months when you want something hearty but not too heavy.

It's a great option for meatless Mondays, or really any time you want to gather friends around the table. There's something about lasagne that just screams togetherness. Maybe it's the layers, like stories stacked on top of each other, or maybe it's because it's just as good reheated the next day when everyone stops by for lunch. Now, let's talk ingredients because that's where the magic happens. I mean, who doesn't love a combo of roasted aubergines and peppers?

The aubergines get all soft and silky in the oven, soaking up just enough olive oil to make them feel luxurious. When they're layered up with those sweet, roasted red peppers, the whole thing just sings. Then, you mix in the cherry tomatoes, which add little bursts of sweetness and acidity that keep every mouthful interesting. And let's not forget the mozzarella, which gets all gooey and delightful. It's like the cherry on top, a creamy counterpoint to all those roasted veggies.

If there's one thing I've learned from years of cooking lasagne, it's that a little bit of extra virgin olive oil goes a long way. Don't skimp on it when you're roasting your veggies. It helps them to caramelize beautifully, unlocking all their natural sweetness. Another tip is to not rush the layering process.

I know it’s tempting to just slap it all together, but taking the time to evenly spread each layer ensures that you get a bit of everything in every bite. Plus, it keeps the structure of the lasagne nice and even, making serving it a whole lot easier. The origins of lasagne are a bit hazy, but most folks agree that it hails from Italy, where it's been a staple comfort food for centuries. Traditionally, it's made with a rich meat sauce and creamy béchamel, but variations have popped up all over the world. The American version often gets a bit creative, which is probably why we ended up with different kinds of veggies making an appearance.

The idea behind it is pretty straightforward: it's a great way to use up whatever you have on hand, turning simple ingredients into something that's much greater than the sum of its parts. People make vegetarian lasagne because it's versatile and forgiving, letting you play around with whatever ingredients you happen to have in the fridge. Plus, it's one of those dishes that you can prepare well in advance. I love making a big batch of tomato sauce and white sauce to freeze. Whenever I'm in the mood for lasagne, I just defrost them, and I'm halfway there.

And even though it takes a bit of time to cook, it's mostly hands-off. That gives you plenty of moments to relax or catch up with your guests about what's happening in their lives. So whether you’re planning a quiet dinner for two, feeding a crowd, or just meal-prepping for the week, this vegetarian lasagne is a little bit of love wrapped in layers. Every time I make it, I'm reminded of that first rainy evening with Sarah, and how a simple dish like this can turn an ordinary day into something special.

Recipe

Vegetarian Lasagne

Total: 95 hr

Ingredients

4 Servings

3 red peppers cut into large chunks
2 aubergines cut into ½ cm thick slices
8 tbsp olive oil plus extra for the dish
10 oz lasagne sheets
4½ oz mozzarella
handful cherry tomatoes halved
1 tbsp olive oil
2 onions finely chopped
0 ozarlic cloves sliced
1 carrot roughly chopped
2 tbsp tomato purée
15 tbsp white wine
3 x 15 oz cans chopped tomatoes
1 bunch of basil leaves picked
3 oz butter
3 oz plain flour
3¼ tbsp milk

Method

Step 1: To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, Then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil Then simmer for 20 mins. Leave to cool Then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
Step 2: To make the white sauce, melt the butter in a saucepan, stir in the plain flour, Then cook for 2 mins. Slowly whisk in the milk, Then bring to the boil, stirring. Turn down the heat, Then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
Step 3: 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.
Step 4: Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 8 inch 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.
Step 5: Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, Then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.