I wanted to try the recipe and the incredible deliciousness blunted me away. My experience with vegetable lasagnas was finding out how to cover up the watery nightmare hidden under the layer of cheese. This recipe left me with the best tasting lasagna I’ve ever made. Everybody eats quickly just to gain a second piece.
Gathering a large crowd for the holidays? Did you sign up for a potluck feast with the main dish? Take this veggie lasagna. It is hearty, filling, and feeding a crowd. But be warned. This vegetarian spinach and mushroom lasagna are so delicious that your guests will constantly ask for it — for every potluck, for every holiday feast.
They’ll get those puppy dog eyes when they look at you and say, “Oh, how about that veggie lasagna, it’s so good, and everyone can eat it—could you bring that?”
- 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks
- 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks
- 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- ½ tsp dried chilli flakes
- 2 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 2 tsp Italian seasoning or dried oregano
- 1 vegetable stock cube
- 200ml/7fl oz cold water
- 100g/3½oz young spinach leaves (optional)
- 9 –10 dried lasagne sheets
- salt and freshly ground black pepper
For the cheese sauce
- 75g/2½oz plain flour
- 75g/2½oz butter, cubed
- 750ml/1¼ pint milk, semi-skimmed or full-fat
- 125g/4½oz mature cheddar cheese, coarsely grated
- 75g/2½oz ready-grated mozzarella cheese, or extra cheddar
- Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.
- Roast for 30 minutes, or until softened and lightly browned.
- While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
- Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
- For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.
- Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
- Spoon a third of the vegetable mixture over the base of a 2½ –3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
- Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
- Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
To make this easy veggie lasagne, roast sweet potato, peppers, courgette and spinach blend together. We really think this is the best Lasagne vegetable recipe we have ever tried.