This roasted vegetable lasagne is a total winner - packed with vibrant Mediterranean flavours like roasted courgettes, peppers, and aubergines, all layered with a creamy white sauce and blanketed with cheese. It’s hearty enough for a dinner party, comforting for a cosy night in, and makes a fab vegetarian option for Sunday lunch.
It freezes beautifully, so you can stash away portions for future busy days. Whether you’re feeding a crowd or meal-prepping for the week, this dish has you covered.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Cal/Serv:
571
Ingredients
For the filling
2
red onions, cut into wedges
1
each small red and yellow pepper, deseeded and cut into 2cm pieces
2
medium courgettes, sliced into 2cm rounds
2
garlic cloves, crushed
3Tbsp.
olive oil
225g
cherry tomatoes
390g
tin artichoke hearts, drained and cut into quarters
3Tbsp.
tomato puree
75g
pitted black olives
500g
passata
2
x 125g balls mozzarella, torn
10
dried lasagne sheets
For the white sauce
25g
butter
25g
plain flour
600ml
whole milk
50g
Cheddar, grated
Directions
Step 1Preheat oven to 220°C (200°C fan oven) mark 7. Mix onions, peppers, courgettes and garlic in a large roasting tin. Drizzle over the olive oil, season well and toss together. Roast for 30min, stirring occasionally.
Step 2Meanwhile, make the white sauce: melt the butter in a medium pan. Stir in the flour and cook for 1min. Remove pan from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring constantly, until thickened. Remove from heat and stir in half the Cheddar. Check seasoning. Cover surface with clingfilm to prevent a skin forming. Set aside.
Step 3Remove roasting tin from oven, then mix through cherry tomatoes and artichokes. Cook for a further 20min until vegetables are slightly charred at the edges. Remove from the oven and stir through tomato purée, olives and the passata. Reduce the oven temperature to 200°C (180°C fan oven) mark 6.
Step 4To assemble, add 1/2 the vegetable sauce to the base of a deep 2 litre ovenproof serving dish, dot over half the mozzarella, then lay on a single layer of half the lasagne sheets to cover. Top with half the white sauce. Repeat once more, ending with the final amount of white sauce. Sprinkle over remaining Cheddar.
Step 5Cook in oven for 35-40min until golden and bubbling at the edges. Serve with a green salad, if you like.
Freeze ahead
Prepare to end of step 4. Cool, wrap well and freeze for up to 3 months. To serve, defrost in fridge and complete recipe, allowing a little extra time if needed.
Pick your pasta
Check your lasagne sheets say 'no pre cooking cooking required' on the packet - most will. If not, blanch the sheets in boiling water briefly to soften before assembling the lasagne. You could also use fresh lasagne sheets if you prefer.
Feeding vegetarians?
Don't forget to check that the cheese you are using are suitable for a vegetarian diet - this should be clearly labelled on the packaging. Most will be (especially supermarket cheeses), but some traditionally made cheeses are set with natural rennet, which is derived from animals.
Per Serving:
Calories: 571
Protein: 23 g
Total fat: 29 g
Saturated fat: 13 g
Carbs: 50 g
Total sugars: 17 g
Fibre: 9 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
