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Hungry Healthy Happy » Recipes » Vegetarian

Roasted Vegetable Lasagna

Updated: Jan 28, 2023 · Published: Oct 27, 2013 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 16 Comments

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Diet: Vegetarian
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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.

If you want more lasagna recipes, try our delicious Chicken Lasagna, low carb Turkey Lasagna or our one pan Skillet Lasagna.

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
  • Extra tips
  • FAQs
  • 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.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

How to make vegetable lasagna - Step by step

Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.

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

Chopped vegetables on a large baking sheet.

Two: Roast 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 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.

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.
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.

More Italian recipes

  • Bolognese Pasta Bake on a plate and in a baking dish.
    Bolognese Pasta Bake
  • Chicken and Pea Risotto in a blue bowl topped with shavings of Parmesan cheese
    Chicken and Pea Risotto
  • A pan of skillet lasagna with a portion removed.
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  • White Bean Pasta in a round blue and white serving dish.
    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 Martin
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
4.80 from 10 votes
Pin Print Save 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

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 ground 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 ground 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.

Recipe 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.

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

The 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.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Heather says

    December 05, 2024 at 2:37 pm

    5 stars
    Just made this after scrolling through many veg lasagne recipes. It was delicious and so easy to make . Will use this method for white sauce in the future . Only difference is I air fried my veg then air fried the whole dish . It was scrummy

    Reply
  2. Michelle says

    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
  3. Charlescent says

    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
  4. Charlotte says

    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
  5. Mr London says

    October 28, 2013 at 1:49 pm

    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 says

      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
  6. Erin says

    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 says

      October 28, 2013 at 3:24 pm

      I'm such a doofus - thanks!! LOL

      Reply
  7. Fiona says

    October 27, 2013 at 7:06 pm

    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
  8. Louisa says

    October 27, 2013 at 7:02 pm

    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
  9. Tammy says

    October 27, 2013 at 6:58 pm

    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
  10. Shelley says

    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
  11. Lucy says

    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
  12. Nancy says

    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
  13. Amy says

    October 27, 2013 at 6:42 pm

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

    Reply
  14. Carmen says

    October 27, 2013 at 6:41 pm

    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
4.80 from 10 votes (5 ratings without comment)

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