Vegetable Lasagna

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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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American-Indian, Italian

Diet: Vegetarian

Servings: servings

Calories: 377kcal

Author: Sonia

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.

Nutrition