Mary Berry Vegetable Lasagne Recipe

This comforting vegetable lasagne is a classic family supper that feels both wholesome and indulgent. Layers of tender vegetables, rich tomato sauce, and a smooth, creamy white sauce come together for a dish that is full of flavour yet reassuringly familiar. It is straightforward to prepare, even for beginners, and ideal for making ahead. From start to finish, allow around 1 hour and 30 minutes, most of which is hands-off baking time.

Ingredients

For the vegetable filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 aubergine, diced
• 1 courgette, diced
• 1 red pepper, deseeded and chopped
• 200 g mushrooms, sliced
• 2 tbsp tomato purée
• 2 x 400 g tins chopped tomatoes
• 1 tsp dried oregano
• Salt and freshly ground black pepper

For the white sauce

• 50 g butter
• 50 g plain flour
• 600 ml full-fat milk, warmed
• 75 g mature Cheddar cheese, grated
• A little freshly grated nutmeg

To assemble

• 9–12 dried lasagne sheets
• 50 g Parmesan cheese, finely grated

How to Make Mary Berry Vegetable Lasagne

• Prepare the oven: Preheat the oven to 200°C (180°C fan). Lightly grease a deep ovenproof dish, about 2 litre capacity.
• Make the vegetable filling: Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic. Add the aubergine, courgette, pepper, and mushrooms, and cook for 8 to 10 minutes until tender. Stir in the tomato purée, chopped tomatoes, and oregano. Season well and simmer gently for 10 minutes, until thickened. Remove from the heat.
• Make the white sauce: Melt the butter in a saucepan, then stir in the flour and cook for 1 minute. Gradually whisk in the warm milk, stirring constantly until smooth and thick. Remove from the heat, add the Cheddar cheese and nutmeg, and season to taste.
• Assemble the lasagne: Spoon a layer of vegetable filling into the base of the dish. Cover with lasagne sheets, then add a layer of white sauce. Repeat the layers, finishing with white sauce on top. Sprinkle over the Parmesan cheese.
• Bake and rest: Bake for 40 to 45 minutes, until bubbling and golden. Leave to stand for 10 minutes before serving, which helps it slice neatly.

Tips for the Best Vegetable Lasagne

How do I stop vegetable lasagne from being watery?

Cook the vegetables until most of their moisture has evaporated and simmer the tomato sauce until thick before assembling.

Can I make this ahead of time?

Yes, assemble the lasagne, cover, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the cooking time.

How do I get a really golden top?

Finish with a generous sprinkling of Parmesan and, if needed, place under a hot grill for the final 2 minutes.

Serving Suggestions

• Serve with a crisp green salad and a simple vinaigrette
• Add garlic bread or warm focaccia on the side
• Pair with steamed green beans or broccoli

Storage

Room temperature

Do not leave out for more than 2 hours once cooked.

Refrigerator

Cover and refrigerate for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition (per serving)

• Calories: 420 kcal
• Carbohydrates: 38 g
• Protein: 18 g
• Fat: 22 g
• Saturated fat: 12 g
• Sodium: 620 mg

Nutritional values are approximate and provided as a guide only.

FAQs

Mary Berry Vegetable Lasagne Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting vegetable lasagne layered with rich tomato sauce, tender vegetables, and a creamy cheese sauce. Perfect for a family meal.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 1 aubergine, diced

• 1 courgette, diced

• 1 red pepper, chopped

• 200g mushrooms, sliced

• 2 tbsp tomato purée

• 2 x 400g tins chopped tomatoes

• 1 tsp dried oregano

• 50g butter

• 50g plain flour

• 600ml full-fat milk

• 75g mature Cheddar, grated

• Freshly grated nutmeg

• 9–12 dried lasagne sheets

• 50g Parmesan, grated

Directions

• Preheat oven to 200°C (180°C fan) and grease an ovenproof dish.
• Cook onion and garlic in olive oil until soft, then add vegetables and cook until tender.
• Add tomato purée, tomatoes and oregano, season and simmer until thick.
• Make white sauce by melting butter, stirring in flour, then whisking in milk until thick.
• Add Cheddar cheese and nutmeg to the sauce and season.
• Layer vegetable mixture, lasagne sheets and white sauce in the dish.
• Finish with white sauce and sprinkle with Parmesan.
• Bake for 40–45 minutes until golden and bubbling. Rest before serving.

Notes

• Let the lasagne rest before cutting for neat slices.
• Cook vegetables well to avoid excess liquid.
• Can be frozen for up to 3 months.