Name: The Ultimate Roasted Vegetable Lasagne
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 courgettes, sliced lengthways; 1 aubergine, sliced; 2 red peppers, sliced; 1 red onion, sliced; 3 tbsp olive oil; Salt and pepper; 1 tbsp olive oil; 3 garlic cloves, minced; 2 x 400 g tins chopped tomatoes; 1 tsp dried oregano; 1 tsp sugar; Handful of basil; 60 g butter; 60 g plain flour; 800 ml milk; ¼ tsp nutmeg; 80 g parmesan or vegetarian hard cheese, grated; 250 g dried lasagne sheets; 200 g spinach, wilted and squeezed dry; 150 g mozzarella, grated

The Ultimate Roasted Vegetable Lasagne

Layers of roasted courgette, aubergine and peppers, rich tomato sauce, creamy béchamel and lots of cheese. A weekend project that feeds a crowd.

Vegetarian (91 ratings)

Prep40 min

Cook1 hr 15 min

Total1 hr 55 min

Serves8

DifficultyMedium

Ingredients

Serves 8
Tick ingredients off as you go.

Roasted vegetables

2 courgettes, sliced lengthways

1 aubergine, sliced

2 red peppers, sliced

1 red onion, sliced

3 tbsp olive oil

Salt and pepper

Tomato sauce

1 tbsp olive oil

3 garlic cloves, minced

2 x 400 g tins chopped tomatoes

1 tsp dried oregano

1 tsp sugar

Handful of basil

Béchamel

60 g butter

60 g plain flour

800 ml milk

¼ tsp nutmeg

80 g parmesan or vegetarian hard cheese, grated

To assemble

250 g dried lasagne sheets

200 g spinach, wilted and squeezed dry

150 g mozzarella, grated

Method

Heat the oven to 220°C (200°C fan). Toss the vegetables with oil, salt and pepper across two trays and roast for 25 minutes until soft and charred at the edges.
Make the tomato sauce: cook the garlic in the oil for 30 seconds, add the tomatoes, oregano and sugar and simmer 15 minutes. Stir in the basil and season.
For the béchamel, melt the butter in a pan, stir in the flour and cook 1 minute. Gradually whisk in the milk until smooth. Simmer, stirring, for 5 minutes until thick. Add the nutmeg, half the parmesan, salt and pepper.
Reduce the oven to 190°C (170°C fan). In a large baking dish, spread a thin layer of tomato sauce, then lasagne sheets, a third of the roasted veg, a third of the spinach, a third of the tomato sauce and a quarter of the béchamel. Repeat twice more.
Finish with a final layer of sheets, the remaining béchamel, mozzarella and parmesan.
Bake for 45–50 minutes until golden and bubbling. Rest for 15 minutes before cutting — it makes clean slices.

💡 VeggieTip notes

Make ahead: assemble a day in advance and bake from the fridge (add 10–15 minutes).
Freezes beautifully, baked or unbaked, for up to 3 months.
Add a layer of the mushroom lentil bolognese instead of plain tomato sauce for an even heartier version.

Nutrition (per serving, approx.)

520kcal

22g protein

48g carbs

27g fat

6g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: lasagne baked roasted vegetables crowd pleaser make ahead

The Ultimate Roasted Vegetable Lasagne

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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