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    Hungry Healthy Happy » Recipes » Vegetarian

    Roasted Vegetable Lasagna

    Published: Oct 27, 2013 · Modified: Jan 28, 2023 by Dannii · This post may contain affiliate links · 15 Comments

    627 shares
    • 151
    Jump to Recipe
    Diet: Vegetarian
    A pan of roasted vegetable lasagna with a text title overlay.

    Lasagna is a family favourite and this version is veggie packed. This Roasted Vegetable Lasagna recipe is easy to adapt with whatever vegetables you have. It's colourful, full of delicious Italian flavours and healthy comfort food at its finest.

    Roasted Vegetable Lasagna on a plate with a dish of more lasagna in the background.

    If you have ever looked at the vegetarian options on a restaurant menu, then you will have seen that roasted vegetable lasagna is always on there. Usually bland and surprisingly lacking in vegetables, this version is the total opposite. It's veggie packed, bursting with flavour and actually really simple to make.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make vegetable lasagna - Step by step
    • What other vegetables can be added?
    • Easy tomato sauce
    • What to serve it with
    • FAQs
    • Extra tips
    • More Italian recipes
    • Recipe
    • Feedback

    Why you will love it

    • Healthy comfort food
    • A great way to have more meat free family meals
    • A delicious way to use roasted vegetables
    • Easy to adapt
    • Freezes well

    Ingredients needed

    • A variety of vegetables - We used red onion, butternut squash, courgette (zucchini), cauliflower, broccoli and bell pepper. You can adapt this depending on what you have.
    • Pasta sauce - A shop bought one will save you time, but we used our own Easy Tomato Pasta Sauce.
    • Fresh lasagna sheets
    • Cheese - We used a combination of cheddar and mozzarella. A little bit of parmesan on top will help it to crisp up.
    • Milk, flour and butter - This is to make the white sauce.

    How to make vegetable lasagna - Step by step

    One: Chop all the vegetables and spread them evenly over a large baking sheet.

    Chopped vegetables on a large baking sheet.

    Two: Roast in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes.

    Roasted chopped vegetables on a large baking sheet.

    Three: Add the pasta sauce and mix well.

    Roasted chopped vegetables and marinara on a baking sheet.

    Four: Meanwhile make the white sauce. Put the milk, flour and butter in a sauce pan over a medium heat and whisk until the butter melts and the sauce is thickened and then season.

    A saucepan with a white pasta sauce in it.

    Five: Spread half the vegetable and sauce over the bottom of a large baking dish.

    A baking dish with roasted vegetables in a tomato sauce spread across the bottom.

    Six: Lay half the lasagna sheets over the vegetables and then some white sauce. Repeat with another layer of vegetables and lasagna sheets.

    A baking dish with lasagna sheets covering roasted vegetables.

    Seven: Spread the rest of the white sauce evenly over the lasagna sheets.

    Lasagna sheets with a white sauce spread over them.

    Eight: Cover with grated cheese.

    Grated cheese and white sauce spread over lasagna sheets.

    Nine: Put in the oven at 200°C/400°F/Gas 6 for 35 minutes.

    Lasagna with a browned cheesy top.

    What other vegetables can be added?

    This easy vegetable lasagna is a great opportunity to use up any vegetables you have. We have used bell peppers, butternut quash, broccoli, cauliflower, red onion and courgette (zucchini). You can however, use any veg you have.

    You could use aubergine (eggplant), carrots, mushrooms or sweet potato. Whatever veg you use, make sure it is cut up fairly small, so it cooks evenly.

    Easy tomato sauce

    The tomato sauce is what gives this lasagna so much flavour. We used our really Easy Tomato Pasta Sauce recipe in this and it's worth taking the time to make it. It's so simple to make though and it is ready in just 10 minutes.

    If you want want to spend any time on making the sauce yourself, then you could just use a jar of your favourite marinara. Try to use the best quality possible, as you really will be able to taste a difference.

    A baking dish of lasagna with a corner of lasagna removed.

    What to serve it with

    This meal pretty much has it all, but we are definitely a fan of double carbs. So, that means a few slices of homemade garlic bread on the side. Slice up a french stick and then spread it with a mix of butter and crushed garlic. You can then sprinkle it with a little cheese and some dried herbs before putting it in the oven for around 7 minutes.

    We love trying to get greens in to any meal, even if they are on the side. So a big green salad is a delicious addition to this. You could also serve it with our Roasted Garlic and Herb Mushrooms, or Spanish Olives.

    Lasagna on a plate sat on a green and orange patterned towel.

    FAQs

    Can I make vegan roasted vegetable lasagna?

    Yes, you could make a vegan version of this. You can make a vegan white sauce by using soy milk and swapping the butter for olive oil. You then need to make sure that the lasagna sheets and cheese that you use are vegan alternatives.

    How to store roasted vegetable lasagna

    To store cooked lasagna in the fridge, wrap tightly in foil or plastic wrap and it will last for 3 to 5 days in the refrigerator. Before freezing, refrigerate overnight to help the lasagna solidify slightly. This makes it easier to cut into individual portions. Wrap in foil or plastic wrap and freeze for up to 3 months.

    heart icon

    Extra tips

    • We have used our homemade easy tomato sauce, however if you want to save some time then you could use a jar of your favourite pasta sauce.
    • For extra flavour, add some goats cheese just before putting it in the oven.
    • Give this lasagna a green boost by mixing some spinach in with the roasted vegetables.
    • If you are not going to pre-boil the fresh lasagna sheets, you will need to add a little extra liquid to the pasta sauce, so the lasagna sheets cook.
    • Make sure the vegetables have lots of room in the baking tray, otherwise they will steam rather than roast. Separate them on to two baking trays if they need extra room.

    More Italian recipes

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      Bolognese Pasta Bake
    • Chicken and Pea Risotto in a blue bowl topped with shavings of Parmesan cheese
      Chicken and Pea Risotto
    • Skillet Lasagna with a spoon scooping the filling.
      Easy Skillet Lasagna
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      White Bean Pasta

    If you’ve tried this easy vegetable lasagna recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A plate of roasted vegetable lasagna in front of a baking dish of more lasagna

    Roasted Vegetable Lasagna

    By: Dannii
    Roast up a selection of your favourite vegetables and layer them with a delicious tomato sauce in this simple Roasted Vegetable Lasagna.
    An illustration of a v-shaped plant.
    Vegetarian
    4.86 from 14 votes
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Italian
    Prep: 10 minutes mins
    Cook: 1 hour hr 10 minutes mins
    Total: 1 hour hr 20 minutes mins
    Servings: 4 people
    Calories: 627kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of two ears of wheat.
    Gluten
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    Ingredients

    • 1 Red onion - diced
    • 0.5 small Butternut squash - peeled and diced
    • 1 Courgette (zucchini) - diced
    • 0.5 head Cauliflower - small; chopped in to small pieces
    • 0.5 head Broccoli - small; chopped in to small pieces
    • 4 Bell peppers - mixed in colours, cut in to chunks
    • 4 portion Tomato pasta sauce
    • 6 Fresh lasagna sheets - pre-boiled
    • 100 g (3.5 oz) Cheddar cheese
    • 40 g (1 oz) Mozzarella - shredded
    • 1 tablespoon (1 tablespoon) Olive oil
    • 500 ml (2 cups) Whole milk
    • 50 g (0.5 cups) Plain flour
    • 50 g (0.25 cups) Butter
    • 1 pinch Sea salt and black pepper

    Instructions

    • Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
    • Chop 1 Red onion, 0.5 small Butternut squash, 1 Courgette (zucchini), 0.5 head Cauliflower, 0.5 head Broccoli and 4 Bell peppers and spread them evenly over a large baking sheet. Drizzle with 1 tablespoon Olive oil.
    • Mix well and roast in the oven for 35-40 minutes.
    • Add 4 portion Tomato pasta sauce and mix well.
    • Put 500 ml Whole milk, 50 g Plain flour and 50 g Butter into a sauce pan over a medium heat and whisk until the butter melts and the sauce is thickened and then season with 1 pinch Sea salt and black pepper.
    • Spread half the vegetable and sauce over the bottom of a large baking dish.
    • Lay half of the 6 Fresh lasagna sheets over the vegetables and then some of the white sauce. Repeat with another layer of vegetables and lasagna sheets.
    • Spread the rest of the white sauce evenly over the lasagna sheets.
    • Cover with 100 g Cheddar cheese and 40 g Mozzarella.
    • Put in the oven for 35 minutes.

    Notes

    • We have used our homemade easy tomato sauce, however if you want to save some time then you could use a jar of your favourite pasta sauce.
    • For extra flavour, add some goats cheese just before putting it in the oven.
    • Give this lasagna a green boost by mixing some spinach in with the roasted vegetables.
    • If you are not going to pre-boil the fresh lasagna sheets, you will need to add a little extra liquid to the pasta sauce, so the lasagna sheets cook.
    • Make sure the vegetables have lots of room in the baking tray, otherwise they will steam rather than roast. Separate them on to two baking trays if they need extra room.

    Nutritional Information

    Serving: 1portion | Calories: 627kcal | Carbohydrates: 73g | Protein: 27g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 443mg | Potassium: 1520mg | Fiber: 9g | Sugar: 19g | Vitamin A: 15126IU | Vitamin C: 285mg | Calcium: 503mg | Iron: 5mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Michelle

      May 12, 2021 at 5:59 pm

      5 stars
      This was such an easy and delicious lasagna! My meat-loving husband really enjoyed it, thank you!

      Reply
    2. Charlescent

      August 03, 2015 at 10:50 pm

      5 stars
      To solve the problem, I roasted the vegetables first and didn’t precook the noodles, and the result is a delicious one-dish dinner.

      Reply
    3. Charlotte

      January 13, 2014 at 2:42 pm

      5 stars
      Made this last night and it was amazing - so easy but so tasty! Can totally recommend - yummy! :-)

      Reply
    4. Mr London

      October 28, 2013 at 1:49 pm

      5 stars
      That looks bloody delicious, I am going to take a quick trip down to Tesco and grab aubergines and give it a go - vegetarian lasagne is something I've never tried. I would add a carrot or two too, just because my mum always did!

      Reply
      • Mr London

        October 28, 2013 at 11:12 pm

        I never got round to making it tonight but I did pick up the required ingredients, it's on the cards for tomorrow :) not too sure the kids will like it but you never know till you try - I'll be sure to post back once it's done, thanks again for the recipe :)

        Reply
    5. Erin

      October 28, 2013 at 1:00 am

      How many portions does the recipe make? This looks amazing and I think I may be trying it later this week!

      Reply
      • Erin

        October 28, 2013 at 3:24 pm

        I'm such a doofus - thanks!! LOL

        Reply
    6. Fiona

      October 27, 2013 at 7:06 pm

      5 stars
      We are having lasagne tonight too, but we are having it with turkey mince. My boyfriend would not be happy with a vegetarian lasagne lol. I have sneaked some spinach in to it though. He works away a lot, so I will be making this when he is gone.

      Reply
    7. Louisa

      October 27, 2013 at 7:02 pm

      5 stars
      That tomato sauce sounds really good. I am ashamed to admit that I have always bought it ready made, but if it is this easy, I will not buy it again. Thanks for the recipe Danni.

      Reply
    8. Tammy

      October 27, 2013 at 6:58 pm

      5 stars
      Do you not need some kind of white sauce with this? I must admit, I have always used the jars of Dolmio to make lasagna and always topped it off with the white sauce. Is it not needed?

      Reply
    9. Shelley

      October 27, 2013 at 6:54 pm

      I think my husband would miss the meat in this recipe. I suppose I could always just make it for me and freeze the rest for my lunches.

      Reply
    10. Lucy

      October 27, 2013 at 6:51 pm

      I am putting this on my meal plan for the week. I love Italian food. You are right, it is really comforting.

      Reply
    11. Nancy

      October 27, 2013 at 6:49 pm

      5 stars
      I never knew that you called eggplant aubergine over in the UK. A good recipe and some extra knowledge. I love it :)

      Reply
    12. Amy

      October 27, 2013 at 6:42 pm

      I love lasagna. It is my trigger food though and I could eat the whole pan.

      Reply
    13. Carmen

      October 27, 2013 at 6:41 pm

      5 stars
      It is so windy here in Bristol. I hope it is not too bad where you are. If I wasn't so full from the roast beef I just ate, I would be wanting this right now. It looks lovely though x

      Reply

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