James Martin Vegetable Lasagne​

This comforting vegetable lasagne is layered with a rich tomato and roasted veg sauce, silky cheese béchamel, and tender pasta sheets, then baked until bubbling and golden. The texture is exactly what you want from a proper lasagne: soft layers, a creamy centre, and a lightly crisp top. It is a confident, family-style bake that feels special without being fussy. Difficulty is medium (mostly because you make two sauces), and total time is about 1 hour 35 minutes.

Ingredients

For the roasted vegetables

• 2 tbsp olive oil
• 1 large aubergine (about 350g), cut into 2cm cubes
• 2 medium courgettes (about 300g), sliced into half-moons
• 1 red pepper, diced
• 250g chestnut mushrooms, sliced
• Fine sea salt and freshly ground black pepper

For the tomato and vegetable sauce

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, grated or finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato purée
• 150ml red wine (optional, or use extra stock)
• 2 x 400g tins chopped tomatoes
• 500ml passata
• 200ml vegetable stock
• 1 tsp dried oregano
• 1 tsp dried thyme (optional)
• 1 bay leaf
• 1 tbsp balsamic vinegar
• 200g baby spinach

For the cheese béchamel

• 60g unsalted butter
• 60g plain flour
• 750ml whole milk, warmed
• 1 bay leaf (optional)
• Pinch of ground nutmeg
• 80g Parmesan, finely grated
• 1 tsp Dijon mustard (optional)
• Salt and white pepper, to taste

For assembling and topping

• 250g dried lasagne sheets (or about 300g fresh)
• 250g mozzarella, grated or torn
• 20g extra Parmesan, to finish
• 1 tbsp olive oil (for greasing the dish)
• Fresh basil (optional, to serve)

How to Make Vegetable Lasagne

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the lasagne bakes evenly and the top colours nicely.
• Roast the vegetables: Tip the aubergine, courgettes, pepper and mushrooms onto a large baking tray. Drizzle with 2 tbsp olive oil, season well, and roast for 20 minutes, turning once halfway, until softened and lightly browned at the edges.
• Start the tomato sauce: Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion and carrots with a pinch of salt, and cook for 8 to 10 minutes until softened and sweet. Stir in the garlic and tomato purée and cook for 1 minute.
• Simmer and thicken: Pour in the red wine (if using) and let it bubble for 1 to 2 minutes. Add the chopped tomatoes, passata, stock, oregano, bay leaf and balsamic. Simmer gently for 20 minutes, stirring now and then, until the sauce looks rich and no longer watery. Taste and adjust seasoning.
• Finish the vegetable filling: Stir the spinach into the hot tomato sauce and let it wilt. Fold in the roasted vegetables, then take the pan off the heat. This is your main filling, so taste it again and make sure it is properly seasoned.
• Make the béchamel: In a separate saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until smooth. Add the bay leaf (if using) and simmer for 4 to 6 minutes, whisking often, until thick enough to coat the back of a spoon. Stir in the nutmeg, Parmesan and Dijon (if using), then season to taste.
• Assemble the lasagne: Lightly oil a deep baking dish (about 23 x 33cm). Spread a thin layer of vegetable sauce on the base. Add lasagne sheets, then a layer of vegetable sauce, followed by a layer of béchamel and a scattering of mozzarella. Repeat the layers until everything is used up, finishing with béchamel, mozzarella and extra Parmesan on top.
• Bake: Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for a further 18 to 22 minutes, until bubbling around the edges and golden on top. If you want deeper colour, pop it under the grill for 1 to 2 minutes, watching closely.
• Cool and serve: Let the lasagne rest for 15 minutes before slicing. This gives you neater portions and stops the layers sliding. Finish with fresh basil if you like.

Tips

How do I stop vegetable lasagne from being watery?

Roast the vegetables first and simmer the tomato sauce until it looks thick and glossy. If you use frozen spinach, thaw it and squeeze it very dry before adding. Watery filling is almost always down to excess moisture that never cooked off.

Why are my lasagne sheets still hard in the middle?

Make sure each pasta layer is fully covered with sauce, especially at the corners. If you are using dried sheets, add a splash more stock to the tomato sauce if it is very thick, and rest the lasagne after baking so the pasta finishes relaxing in the heat.

How can I get a deeply golden top without drying it out?

Bake covered for the first part so the pasta steams and cooks through, then uncover to brown. If the top is colouring too fast, lay the foil back on loosely and finish baking.

Can I make it extra creamy?

For a richer finish, stir 2 to 3 tablespoons of mascarpone or cream cheese into the béchamel once it has thickened. Keep the sauce thick enough to hold layers, not runny.

Serving Suggestions

• Simple rocket salad with lemon and olive oil
• Garlic bread or warm focaccia
• Roasted tenderstem broccoli with chilli flakes
• A crisp green salad with a sharp vinaigrette to balance the richness

Storage

Room temperature

Let it cool, then keep it out for up to 2 hours max before refrigerating. For food safety, do not leave lasagne sitting on the counter all afternoon.

Refrigerator

Store in an airtight container (or cover the dish tightly) for up to 3 to 4 days. Reheat in a 180°C fan oven for about 20 to 25 minutes, or microwave individual portions until piping hot.

Freezing

Freeze portions wrapped well, or freeze the whole dish once fully cooled. It keeps well for up to 3 months. Thaw overnight in the fridge, then reheat covered at 180°C fan for 25 to 35 minutes, uncovering for the last 10 minutes to re-crisp the top.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 45 g
• Protein: 20 g
• Fat: 18 g
• Saturated Fat: 9 g
• Sodium: 850 mg

Nutrition values are estimates and will vary depending on the brands used and portion size.

FAQs