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.
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
- 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.
Two: Roast for 35-40 minutes.
Three: Add the pasta sauce and mix well.
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.
Five: Spread half the vegetable and sauce over the bottom of a large baking dish.
Six: Lay half the lasagna sheets over the vegetables and then some white sauce. Repeat with another layer of vegetables and lasagna sheets.
Seven: Spread the rest of the white sauce evenly over the lasagna sheets.
Eight: Cover with grated cheese.
Nine: Put in the oven for 35 minutes.
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.
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.
FAQs
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.
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
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
Roasted Vegetable Lasagna
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
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.
Michelle says
This was such an easy and delicious lasagna! My meat-loving husband really enjoyed it, thank you!
Charlescent says
To solve the problem, I roasted the vegetables first and didn’t precook the noodles, and the result is a delicious one-dish dinner.
Charlotte says
Made this last night and it was amazing - so easy but so tasty! Can totally recommend - yummy! :-)
Mr London says
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!
Mr London says
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 :)
Erin says
How many portions does the recipe make? This looks amazing and I think I may be trying it later this week!
Erin says
I'm such a doofus - thanks!! LOL
Fiona says
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.
Louisa says
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.
Tammy says
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?
Shelley says
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.
Lucy says
I am putting this on my meal plan for the week. I love Italian food. You are right, it is really comforting.
Nancy says
I never knew that you called eggplant aubergine over in the UK. A good recipe and some extra knowledge. I love it :)
Amy says
I love lasagna. It is my trigger food though and I could eat the whole pan.
Carmen says
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