This vegetable lasagne recipe features roasted vegetables layered with a flavorful tomato sauce, creamy white sauce, lasagne sheets and cheesy goodness! This vegetarian lasagne is easy to make, packed with flavor and incredibly delicious.
Enjoy more cozy recipes like our roasted eggplant and red pepper bake and immunity-boosting vegetable soup.
If you are craving something hearty, delicious and comforting – look no further than this vegetable lasagne!
This vegetable lasagne is a satisfying and wholesome meal that will bring warmth and joy to your table, perfect for any season and any occasion!
Whether you are looking for a weeknight meal, cozy weekend dish or for special occasions and the holiday season, this vegetable lasagne recipe is perfect!
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Why this Recipe Works
- Delicious and flavorful – this lasagne is comforting and offers a rich variety of flavors coming from the layers of roasted vegetables, tomato sauce, white sauce and cheese.
- Cozy and comforting – the warming flavors of the roasted vegetables paired with the rich tomato sauce is enough to bring joy and comfort to your plate
- Easy, versatile and wholesome – this is easier to make than you’d think! Plus a great way to incorporate vegetables into your meal including peppers, zucchini and green beans.
Ingredients You'll Need
- Lasagna sheets (or lasagna noodles): as the base of the lasagne. These sheets hold all the layers together. You can use regular or gluten-free lasagna noodles, depending on your dietary preferences.
- Tomato sauce: We use a simple yet flavorful sauce made from olive oil, garlic, red chili, onion, carrots, and fresh herbs like oregano and thyme. The passata adds the perfect base, bringing out a sweet, tangy tomato flavor.
- Vegetables: Including red bell peppers, courgettes/zucchini and green beans (optional). These vegetables are roasted in the air fryer for a caramelized flavor but you can also roast in the oven or in a pan. You can also add garlic cloves and a spoon of chopped onions for extra depth.
- White sauce: A creamy white sauce made from butter, plain/all-purpose flour and milk gives this lasagna its indulgent and creamy taste. This sauce is a great way to balance out the bold flavors of the vegetables and tomato sauce.
- Cheese: Shredded cheddar cheese and mozzarella cheese bring a lovely meltiness to the lasagna, making each bite satisfyingly cheesy.
See recipe card for a full quantities.
Substitutions and Variations
- Vegetables: Switch vegetables as desired. Substitute mushrooms and spinach instead of green beans and courgettes and sauté in a pan with the bell peppers. You can also sprinkle in ricotta cheese if using spinach for a twist.
- Herbs and spices: adjust herbs and spices as desired, add in rosemary for a unique twist or red pepper flakes (chilli flakes) for extra heat.
- Gluten free: to make this gluten free, use gluten-free lasagne sheets. Also use gluten-free flour when making the white sauce.
How to Make this Vegetable Lasagna
Step 1: Roast the vegetables. In a bowl, toss the chopped red peppers, courgettes, green beans, garlic cloves, olive oil, salt, and pepper. Air fry at 200°C (400°F) for 18-20 minutes, stirring every 5-7 minutes until tender and caramelized. Optional - add finely chopped onion for extra flavor. Alternatively, roast in an oven at 200°C (400°F) for 20-25 minutes, or until roasted, stirring halfway. If preferred, you can also roast the vegetables in a pan on high heat tender and roasted.
Step 2: Meanwhile make the tomato sauce. In a pan, heat olive oil. Add chopped garlic and red chillies and sauté for 1-2 minutes.
Step 3: Add onions, carrots and herbs. Stir in chopped onion and cook for another 2 minutes. Add chopped carrots and cook, covered, for 3 minutes. Stir in thyme, oregano, and salt, and cook for another 2 minutes.
Step 4: Add the tomato passata and stir. Tip: Add a little water to the passata bottle, shake and pour to use every drop. Cover and cook for 4-5 minutes, stirring occasionally. Finish by adding chopped fresh basil and cooking for an additional 30 seconds. Remove from heat and set aside.
Step 5: Make the white sauce. Start by melting butter in a pan over medium-high heat.
Step 6: Add plain flour and mix to combine. Cook for 2-3 minutes.
Step 7: Gradually add the milk, whisking continuously until smooth. Season with salt and pepper to taste, then remove from heat and set aside.
Step 8: Assemble lasagna: start by spreading a layer of tomato sauce in the baking tin (or cooking dish).
Step 9: Top with lasagna sheets, followed by more tomato sauce and roasted vegetables. Sprinkle some cheese and white sauce.
Step 10: Layer and repeat. Top with more lasagna sheets, tomato sauce, vegetables, white sauce and a sprinkle of cheese. Repeat again.
Step 11: Finally top with more lasagna sheets and tomato sauce. Finish with a sprinkle of cheese on top.
Step 12: Bake. Oven method: Preheat the oven to 180°C (356°F) and bake the lasagna for 35-40 minutes, or until the top is golden and bubbly. Air fryer method: Alternatively, bake in the air fryer at 170°C (338°F) for 25-30 minutes, or until fully cooked. Tip: When baking in the air fryer, the top layer may crisp up quickly. To prevent this, cover it with foil after 5 minutes and continue cooking. Allow the lasagna to cool slightly before serving.
Expert Tips
- Don’t skip the roasting step: Roasting the vegetables enhances their flavor and adds a depth of flavor that makes a big difference in taste.
- Layer generously: For the best results, use a generous amount of tomato sauce, roasted vegetables, and cheese in each layer. This will ensure a rich and satisfying meal. Use everything up from this recipe.
- Allow lasagna to cool slightly before serving: After baking, let the lasagna sit for 5-10 minutes before serving. This helps the layers set and makes it easier to cut.
- Air fryer: if baking in the air fryer, cover with foil after 5 minutes of cooking to ensure the lasagne doesn’t burn from the top.
- Fresh basil: To preserve its color and flavor, chop the basil just before adding it to the tomato sauce, as it can discolor if chopped too early.
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How to Serve This Vegetable Lasagna Recipe
This lasagna is best served fresh. Enjoy with chips or air fryer sweet potato wedges, sourdough garlic bread slices and fresh homemade coleslaw!
This lasagna is also great with other sides and salads including our cheesy mushroom poppers, crispy jalapeño poppers and beet and pomegranate salad.
Vegetable Lasagna Recipe FAQs
Yes, simply swap the regular lasagna sheets for a gluten-free alternative. To make this lasagne gluten-free be sure to also use gluten-free flour when making the white sauce.
Yes, feel free to swap out the vegetables for ones you prefer or have on hand, including sweet potatoes, pumpkin, butternut squash, mushrooms and spinach.
Leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat in the oven or microwave before serving.
Suggested Sides with Vegetable Lasagna
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Vegetable Lasagna
Ingredients
Tomato Sauce:
- 1.5 tablespoon olive oil
- 12 garlic cloves finely chopped
- 1 red chilli sliced
- 1 white onion finely chopped
- 1 carrot finely chopped
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 x 680g Jar tomato passata (aka tomato puree if you are in the US) See notes
- Handful fresh basil roughly chopped (see notes)
Roasted Vegetables:
- 2 red peppers chopped into chunks
- 2 courgettes chopped into chunks
- 200 g green beans chopped
- 2 garlic cloves whole
- 1 tablespoon olive oil
- Pinch of salt and pepper or as desired
White Sauce:
- 65 g salted butter
- 65 g all-purpose flour (plain flour)
- 550 ml milk
Lasagna Assembly:
- lasagna sheets
- ½ cup shredded mozzarella
- 1-2 cups shredded cheddar cheese
Instructions
Roasted vegetables
- Toss the chopped peppers, courgettes, green beans and whole garlic cloves with olive oil, salt and pepper.
- Air fry at 200°C (390°F) for 18-20 minutes, stirring every 5-7 minutes. Alternatively, roast in the oven for 20-25 minutes, or in a pan on medium-high heat, until caramelized and roasted, stirring frequently.
Tomato sauce
- Heat olive oil in a pan and sauté garlic and chillies for 1-2 minutes.
- Stir in chopped onion and cook for another 2 minutes.
- Stir in the chopped carrots, cover and cook for another 3 minutes, stirring intermittently.
- Stir in thyme, oregano, and salt, and cook for another 2 minutes.
- Pour in the tomato passata, cover, and cook for 4-5 minutes, stirring occasionally. Finish by adding fresh basil and cooking for an additional 30 seconds. Remove from heat and set aside.
White sauce
- Melt butter in a pan on medium heat until foamy.
- Stir in the flour and cook for 2-3 minutes.
- Gradually add the milk in stages, whisking until smooth. Cook for 3-5 minutes, season with salt and pepper and remove from heat.
Assemble lasagna
- To assemble, spread a layer of tomato sauce in a heatproof pan.
- Add lasagna sheets, followed by roasted vegetables, white sauce and shredded cheddar cheese. Repeat the layers, finishing with cheddar cheese (and mozzarella cheese) on top.
- Bake in the oven at 180°C (350°F) for 35-40 minutes, until golden and bubbling. Alternatively, bake in a wide air fryer at 170°C (340°F) for 25-30 minutes, or until fully cooked. If using an air fryer, cover the dish with heat-resistant foil after 5 minutes and continue cooking. Let the lasagna cool for 5-10 minutes before serving.
Notes
- Tomato Passata: this is a smooth, pureed tomatoes sold in bottles and is thicker than crushed tomatoes, great for for rich tomato sauces. In the US, tomato passata is called Tomato Puree.
- Fresh basil: To preserve its color and flavor, chop the basil just before adding it to the sauce, as it can discolor if chopped too early.
- Layer generously: For the best results, use a generous amount of tomato sauce, roasted vegetables, and cheese in each layer. This will ensure a rich and satisfying meal. Use everything up from this recipe.
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