Vegetarian Lasagne
Vegetarian lasagne works when the vegetable sauce is cooked down until it is as thick as a meat ragù, so every layer stays put when you cut it. This version builds a tomato sauce from onion, carrot, courgette and red pepper, layers it with a homemade white sauce and no-need-to-pre-cook lasagne sheets, then finishes it with Cheddar. It feeds four generously and can be assembled a day ahead.
- Total
- 1 h 55 min
- Prep
- 20 min
- Cook
- 1 h 25 min
- Serves
- 4
- Per serving
- 630kcal
Getting the texture of vegetarian lasagne right
Vegetables hold a lot of water, and that is what makes many vegetarian lasagnes slump. Dice them small, give the tomato sauce its full 20 minutes uncovered, and let the white sauce be thick enough to coat a spoon. Dried no-pre-cook sheets then absorb the extra moisture as they bake.
You can use 500ml of ready-made white sauce from a jar or carton to save time. Check that the pack is vegetarian-friendly, and stir through the nutmeg yourself.
How to make vegetarian lasagne
Tap a time to start a timer.
- Cook the vegetable sauce Heat the oil in a large pan over a medium heat. Fry the onions for until soft, then add the garlic, carrots, courgette and pepper and cook for . Stir in the tomatoes, purée, oregano and salt, bring to a simmer and cook, uncovered, for , stirring now and then, until thick enough that a spoon leaves a clear trail.
- Make the white sauce Melt the butter in a saucepan over a low-medium heat. Stir in the flour and cook for . Add the milk a splash at a time, whisking after each addition to keep it smooth. Simmer for , stirring, until it coats the back of a spoon. Season with the salt and nutmeg, if using.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6.
- Layer up Spread a quarter of the vegetable sauce over the base of the dish. Cover with a layer of lasagne sheets, then a third of the white sauce. Repeat twice more: sauce, pasta, white sauce. Finish with a layer of pasta, the last of the vegetable sauce and the remaining white sauce, making sure the sheets are fully covered. Scatter over the Cheddar.
- Bake Cover with foil and bake for . Remove the foil and bake for a further , until the top is golden, the sauce is bubbling at the edges and a knife slides easily through the pasta.
- Rest Leave the lasagne to stand for before cutting, so the layers set and slice cleanly.
Serving and variations
A green salad and some garlic bread are all you need with the lasagne. For a protein-rich version, try lasagne with lentils, or make a bigger batch of homemade tomato sauce for the base.
Swap the red pepper for sliced mushrooms, or replace the courgette with aubergine. Add a handful of baby spinach to the sauce for the last 2 minutes of simmering if you want more greens.
Common problems and fixes for Vegetarian Lasagne
- The lasagne is watery and the layers slide apart.
- The vegetable sauce was not reduced enough. Simmer it uncovered until a spoon leaves a trail, and always rest the lasagne for 10 minutes before cutting.
- The pasta sheets are hard on top.
- Dry sheets need to be covered with sauce to soften. Cover the top layer completely with white sauce and keep the foil on for the first 25 minutes.
- The white sauce is lumpy.
- Add the milk slowly and whisk after each splash. If lumps remain, whisk hard off the heat or pass the sauce through a sieve.
Frequently asked questions about Vegetarian Lasagne
Can you make it ahead?
Yes. Assemble the lasagne, cool it, cover and keep it in the fridge for up to 24 hours. Add 10 minutes to the foil-covered baking time and check that it is steaming hot in the centre.
Can you freeze it?
Yes, for up to 3 months, baked or unbaked. Cool it completely, wrap well and defrost overnight in the fridge. Bake until steaming hot all the way through, and do not reheat it more than once.
What other vegetables can I add?
Sliced mushrooms, baby spinach (wilted into the sauce) or diced aubergine all work well. Cook mushrooms and aubergine until golden first, so they do not release water in the oven.
Is Parmesan suitable for a vegetarian lasagne?
Not usually. Parmesan is made with animal rennet, so use a vegetarian mature Cheddar or a vegetarian Italian-style hard cheese, checking the label.
How did you like the recipe?
4.9 / 5 · 45 ratings
