Dinner

Roasted Vegetable Lasagne Recipe

ByJack Voss November 18, 2025November 18, 2025

Introduction

Roasted vegetable lasagne is a comforting and flavorful dish that combines tender roasted peppers and aubergines with layers of rich tomato and creamy white sauce. This meat-free lasagne is perfect for a cozy family dinner or entertaining guests.

The image shows a white rectangular dish filled with a baked lasagna. The top layer is golden brown with melted, slightly crispy cheese and scattered small slices of red chili. Below the cheese, visible through a missing piece, are several layers of pasta sheets that are light beige with a soft texture, alternating with thick layers of dark red tomato sauce mixed with browned ground meat and some mushrooms. The dish rests on a vintage light blue trivet, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 red peppers
2 aubergines
8 tbsp olive oil, plus a little for greasing
½ quantity tomato sauce (see below)
300g fresh pack lasagne sheets
½ quantity white sauce (see below)
125g ball mozzarella
Handful cherry tomatoes, halved

Instructions

Step 1: Heat oven to 200°C (fan 180°C/gas 6). Deseed the peppers, halve them, and cut into large chunks. Trim the ends off the aubergines and slice them about ½cm thick. Lightly grease two large baking trays, place the peppers and aubergines on top, toss with olive oil, and season well. Roast for 25 minutes until lightly browned.
Step 2: Reduce oven to 180°C (fan 160°C/gas 4). Lightly oil an ovenproof serving dish (approximately 30 x 20cm). Arrange a layer of roasted vegetables on the bottom, pour over a third of the tomato sauce, then add a layer of lasagne sheets. Drizzle over a quarter of the white sauce. Repeat layering until you have three layers of pasta.
Step 3: Spoon the remaining white sauce over the top layer of pasta, making sure the surface is completely covered. Scatter the mozzarella and halved cherry tomatoes evenly on top. Bake for 45 minutes until the lasagne is bubbling and golden on top.

Tips & Variations

Use homemade tomato and white sauces for the best flavor, but store-bought versions can be used in a pinch to save time.
Try adding other roasted vegetables such as zucchini or mushrooms to vary the texture and taste.
For a vegan version, substitute the mozzarella with a plant-based cheese and use a dairy-free milk for the white sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the lasagne with foil and warm in an oven at 180°C until heated through, about 20 minutes. The lasagne can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white square dish holds a freshly baked lasagna with a golden-brown, bubbly cheese crust covering the top layer, dotted with small red tomato slices. The lasagna has multiple layers visible through a cut-out section near the bottom right corner, showing a rich mix of red tomato sauce, ground meat, and sheets of soft pasta with melted cheese in between. The dish sits on a vintage pale blue trivet, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tomato and white sauces in advance?

Yes, both sauces can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months, making the assembly quicker on the day you want to cook.

Do I need to pre-cook the lasagne sheets?

No, fresh lasagne sheets used in this recipe do not need pre-cooking as they will cook through perfectly during the bake with the sauces and vegetables.