This roasted vegetable lasagne has a delicious cheesy white sauce and plenty of your favourite roasted veggies. This is the best veggie lasagne recipe and makes perfect vegetarian comfort food!
I love love love this comforting baked pasta dish.
Autumn roasted vegetable lasagne
This recipe is so good for autumn! It has loads of filling and healthy veggies in it which are roasted until they’re caramelised and delicious then sandwiched between layers of pasta with a cheesy white sauce.
You could honestly make it all year round and use whatever vegetables are in season which is one of my favourite kinds of recipes. For this version there’s end of summer courgettes along with peppers, carrots and mushrooms but you could switch them for pretty much anything that roasts well.
I only use one sauce in this lasagne, a cheesy white sauce, which really cuts down on prep time and helps to lighten it up a little bit. It still comes out really flavourful.
Why we love this veggie lasagne…
It’s vegetarian so perfect for a meat free Monday or any other night of the week when you’re cutting down on the meat.
It’s great for meal prep because it makes plenty of portions and lasts well in the fridge or freezer.
Although it takes a while to make it’s really easy to put together and you can make the sauce while the veggies roast.
It’s really customisable and you can use whatever vegetables you like or are in season
Vegetarian Lasagne Ingredients
Cheesy White Sauce: This is made from a roux of butter and flour with milk, nutmeg and salt and pepper then plenty of cheddar cheese until rich and creamy
Veggies: I used courgettes, peppers, carrots and mushrooms roasted until crisp
Lasagne Sheets: I use dried sheets, no need to cook them first
Mozzarella: For topping the lasagne before baking so it goes all browned and crispy
How to make roasted vegetable lasagne
Roast the vegetables: Spread the chopped veggies out on a baking sheet and drizzle with olive oil and salt and pepper. Roast for 25-30 minutes until browned.
Make the sauce: Melt the butter in a saucepan and add the flour, stir for a minute then gradually pour in the milk and whisk until smooth. Add the nutmeg, seasoning and cheese and stir until thickened.
Assemble the lasagne: Spread a spoonful of sauce on the bottom of a baking dish, top with more sauce followed by vegetables then repeat. Finish with lasagne sheets and sauce then top with mozzarella and bake.
Equipment you need to make this recipe…
Expert tips for making vegetable lasagne
Use whatever vegetables are in season. In the winter you could try adding butternut squash for a little added sweetness similar to this butternut squash lasagne.
If you want to make this lasagne ahead of time then you can assemble the whole thing and keep in the fridge for up to a day then bake just before serving.
This recipe also freezes well so once baked and cooled either cover the entire thing or cut into portions and freeze individually for easy grab and go dinners.
Want more? Try these other vegetarian comfort food recipes!
- Instant Pot Zucchini Mushroom Risotto
- Smoky Bean Stew with Kale
- Pasta with Tomatoes and Basil
- Tofu Curry with Cashew Coconut Sauce
- Maple Roasted Butternut Squash
- Truffle Mac and Cheese with Gnocchi
Roasted Vegetable Lasagne
- 4 tbsp Butter
- 4 tbsp Flour
- 1 litre Milk
- 1/2 tsp Nutmeg
- 200 g Cheddar Cheese grated
- Salt and Pepper
- 2 Courgettes chopped
- 2 Peppers chopped
- 2 Carrots peeled and chopped
- 200 g Mushrooms chopped
- 2 tbsp Olive Oil
- 9-12 Lasagne Sheets
- 150 g Mozzarella
- Heat the oven to 200°C/400°. Toss the courgette, pepper, carrot and mushroom with olive oil and salt and pepper. Place on a baking sheet and roast for 25-30 minutes.
- Melt the butter in a medium saucepan over a medium heat. Add the flour and cook for about a minute then add the milk a little at a time, whisking well between each addition. Add the nutmeg and plenty of salt and pepper, bring to a gentle simmer and cook until thickened, add the cheddar cheese and stir to melt then remove from the heat.
- Spread a spoonful of bechamel in the bottom of a baking dish, top with lasagne sheets followed by another spoonful of bechamel then a third of the vegetables. Repeat another layer of lasagne followed by sauce and vegetables. Repeat one more time then add a final layer of lasagne sheets and pour over the rest of the sauce. Top with the mozzarella and bake for 30-40 minutes until browned and bubbling.
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