This vegetable lasagne is the perfect combination of wholesome ingredients and classic comfort. Packed with layers of tender vegetables, rich tomato sauce, and a creamy bechamel sauce, it's a hearty and satisfying meat-free dish that even carnivores will love! Whether you're cooking for a crowd, meal-prepping for the week, or just craving something cosy, this recipe delivers every time.
A family-friendly and hearty vegetarian main dish that doesn't feel like a compromise, and is ideal for batch cooking and freezing.
Enjoy this delicious comforting vegetable lasagne with your choice of vegetable side dishes, or salad and some crusty bread.
Tips
- Optional variations:
- Mix up the vegetables in this vegetable lasagne recipe - courgette, aubergine and spinach all work well too.
- Swap the lentils for chickpeas.
- Use ricotta or mascarpone instead of a bechamel sauce for the creamy layers.
- For a mediterranean twist, add olives, sun-dried tomatoes and feta.
- Use spinach and ricotta for a creamy twist on the classic bechamel sauce.
- Add a pinch of chilli flakes to the bolognese sauce for a bit of spice.
Frequently Asked Questions
Yes - assemble it, cover tightly, and refrigerate for up to 24 hours before baking.
Yes - you can freeze it before or after baking. Defrost overnight and reheat until piping hot.
Use plant-based cheese and milk for the sauce, and ensure your pasta is egg-free.
Make sure to roast or sauté the vegetables before layering and let the lasagne rest before serving.
Yes - there's already lentils in the recipe, but you could use tofu or a layer of veggie mince to make it more filling.
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How to make this Vegetable Lasagne
Ingredients
Bolognese sauce:
- 1 tbsp olive oil
- 1 celery stick, trimmed and finely diced
- 1 onion (approx. 125g), finely chopped
- 1 large carrot (approx. 170g), peeled and finely diced
- 2 cloves garlic, finely chopped
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 100g chestnut mushrooms, finely chopped
- 200g butternut squash, peeled and cut into 1cm dice
- 1 pepper (approx. 135g, any colour), deseeded and diced
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp Italian seasoning
- 1 bay leaf
- a small bunch of basil leaves, shredded
- 150g dried red lentils, rinsed
- 1 tsp balsamic vinegar
- 60ml red wine
- 500ml vegetable stock (made using a stock cube or pot)
Bechamel sauce:
- 65g butter
- 80g plain flour
- 0.75 tsp salt
- 1 to 2 pinches ground nutmeg
- 800ml semi-skimmed milk
For the lasagne assembly:
- 160g dried wholewheat lasagne sheets (approx. 9 sheets)
- 80g parmesan cheese, grated
Instructions
Make the bolognese sauce:
- Heat the oil in a large saucepan or casserole pot over a medium low heat. Add the celery, onion, carrot, garlic, salt and pepper, and cook gently for 15 minutes, stirring occasionally, until the vegetables are tender.
- Add the mushrooms, squash and diced pepper, increase the heat to medium and cook for 5 minutes, stirring occasionally, until any liquid has evaporated.
- Stir in the tomatoes, tomato purée, dried and fresh herbs, lentils and balsamic vinegar. Pour in the wine, bring to the boil and cook for 1 minute.
- Add the vegetable stock, bring back to the boil then turn the heat down and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender. Remove and discard the bay leaf, taste and check the seasoning, adding more if needed.
- Preheat the oven to 200C/180C fan/gas 6.
Make the bechamel sauce:
- In a medium saucepan, melt the butter on a medium heat. Reduce the heat to medium/low and add the flour, salt and nutmeg - stir to mix well and let it cook for 2 minutes. Increase the heat slightly, then gradually add the milk, constantly stirring to ensure no lumps form. Cook on a gentle simmer for 12 minutes, stirring frequently.
Assemble and bake:
- Cover the base of a medium baking dish (approx. 30cm x 24cm x 6cm) with a thin layer of bolognese sauce. Place 3 lasagne sheets in a layer over the sauce, cover with another layer of bolognese sauce, sprinkle with some of the parmesan cheese and cover with a layer of béchamel sauce. Repeat this step until all ingredients are used. Finish with a layer of béchamel sauce and sprinkle with the remaining parmesan cheese.
- Bake for 30 to 40 minutes. Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.
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Vegetable Lasagne
Equipment
Ingredients
Bolognese sauce:
- 1 tbsp olive oil
- 1 celery stick trimmed and finely diced
- 1 onion (approx. 125g) finely chopped
- 1 large carrot (approx. 170g) peeled and finely diced
- 2 cloves garlic finely chopped
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 100 g (3.5 oz) chestnut mushrooms finely chopped
- 200 g (7.1 oz) butternut squash peeled and cut into 1cm dice
- 1 pepper (approx. 135g, any colour) deseeded and diced
- 400 g (14.1 oz) tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp Italian seasoning
- 1 bay leaf
- a small bunch of basil leaves shredded
- 150 g (5.3 oz) dried red lentils rinsed
- 1 tsp balsamic vinegar
- 60 ml (⅓ cup) red wine
- 500 ml (2 cups) vegetable stock (made using a stock cube or pot)
Bechamel sauce:
- 65 g (2.3 oz) butter
- 80 g (2.8 oz) plain flour
- 0.75 tsp salt
- 1 to 2 pinches ground nutmeg
- 800 ml (3.5 cups) semi-skimmed milk
For the lasagne assembly:
- 160 g (5.6 oz) dried wholewheat lasagne sheets (approx. 9 sheets)
- 80 g (2.8 oz) parmesan cheese grated
Instructions
Make the bolognese sauce:
- Heat the oil in a large saucepan or casserole pot over a medium low heat. Add the celery, onion, carrot, garlic, salt and pepper, and cook gently for 15 minutes, stirring occasionally, until the vegetables are tender.
- Add the mushrooms, squash and diced pepper, increase the heat to medium and cook for 5 minutes, stirring occasionally, until any liquid has evaporated.
- Stir in the tomatoes, tomato purée, dried and fresh herbs, lentils and balsamic vinegar. Pour in the wine, bring to the boil and cook for 1 minute.
- Add the vegetable stock, bring back to the boil then turn the heat down and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender. Remove and discard the bay leaf, taste and check the seasoning, adding more if needed.
- Preheat the oven to 200C/180C fan/gas 6.
Make the bechamel sauce:
- In a medium saucepan, melt the butter on a medium heat. Reduce the heat to medium/low and add the flour, salt and nutmeg - stir to mix well and let it cook for 2 minutes. Increase the heat slightly, then gradually add the milk, constantly stirring to ensure no lumps form. Cook on a gentle simmer for 12 minutes, stirring frequently.
Assemble and bake:
- Cover the base of a medium baking dish (approx. 30cm x 24cm x 6cm) with a thin layer of bolognese sauce. Place 3 lasagne sheets in a layer over the sauce, cover with another layer of bolognese sauce, sprinkle with some of the parmesan cheese and cover with a layer of béchamel sauce. Repeat this step until all ingredients are used. Finish with a layer of béchamel sauce and sprinkle with the remaining parmesan cheese.
- Bake for 30 to 40 minutes. Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.
Notes
- Optional variations:
- Mix up the vegetables in this vegetable lasagne recipe - courgette, aubergine and spinach all work well too.
- Swap the lentils for chickpeas.
- Use ricotta or mascarpone instead of a bechamel sauce for the creamy layers.
- For a mediterranean twist, add olives, sun-dried tomatoes and feta.
- Use spinach and ricotta for a creamy twist on the classic bechamel sauce.
- Add a pinch of chilli flakes to the bolognese sauce for a bit of spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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