Roasted Vegetable Lasagne

Thanks to Claire Coard from 2 Ivy House B&B in Great Shefford for this recipe. You really don’t miss meat in this tasty and satisfying vegetarian lasagne.


1 courgette or aubergine
1 large onion
4 large garlic cloves
1 red pepper
1 yellow pepper
Selection of fresh tomatoes
Handful of chestnut mushrooms
Jar of roasted artichokes
Tin of plum tomatoes
Splash of wine
Splash of Henderson’s relish (vegan Worcestershire Sauce)
Seasoning to taste
Red wine stock cube

Chop and dice vegetables, drizzle with a little oil (eg from tin of artichokes) and roast in the oven/air fryer until al dente. This takes approx 20 mins. Add these vegetables to the remaining ingredients in a saucepan and simmer until reduced.

White Sauce

This can be pre-bought but I prefer to make my own. Well, following Delia’s recipe…

50g butter
30g plain flour
Salt and pepper to season
200 mls milk


Soften butter then add the plain flour to make a roux. Gradually add the milk and keep stirring to bring to a smooth sauce.

Lasagne Assembly

Assemble lasagne by greasing an ovenproof dish. Layer the pasta first then half of the roasted vegetable mix. Grate cheese of your choice over the top of this. (I use strong cheddar, Parmesan and Red Leicester). Repeat pasta, veg sauce, cheese. Then add the white sauce before finishing with a topping of more cheese!

Place in oven to heat through. 160 for approximately 40 mins.


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