Dinner

Veggie Lasagne Recipe

BySophie Carsel November 18, 2025November 18, 2025

Introduction

This veggie lasagne is a flavorful and comforting dish perfect for any night of the week. Roasted vegetables add depth and sweetness, while creamy layers of passata and crème fraîche create a rich, satisfying meal.

A white square baking dish filled with a baked dish showing two main layers: the top layer is melted cheese that is golden brown and slightly crispy, covering most of the dish but with one corner scooped out, revealing the bottom layer of cooked vegetables including sliced mushrooms, red pieces, and chunks of darker vegetables, all looking soft and juicy. The dish sits on a green cloth with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp oil
1 onion, sliced
1 garlic clove, sliced
1 aubergine, cut into chunks
1 red pepper
8 plum tomatoes, halved
350ml passata
200g ready-cooked lasagne sheets
6 tbsp half-fat crème fraîche
2 tbsp grated parmesan (or vegetarian alternative)

Instructions

Step 1: Preheat the oven to 190°C (fan 170°C/gas mark 5). Toss the oil together with the onion, garlic, aubergine, red pepper, and plum tomatoes in a large, shallow roasting tin.
Step 2: Roast the vegetables for 35 minutes until they are lightly charred and tender.
Step 3: Spoon a layer of the roasted vegetables over the bottom of a medium-sized baking dish.
Step 4: Pour some passata over the vegetables, then cover with a layer of lasagne sheets.
Step 5: Repeat these layers using all the roasted vegetables and passata, finishing with a final layer of lasagne sheets on top.
Step 6: Dollop the crème fraîche evenly over the top layer, then sprinkle with grated parmesan.
Step 7: Return the lasagne to the oven and bake for 25 minutes, until heated through and the top is golden and bubbling.

Tips & Variations

For extra flavor, add fresh herbs like basil or oregano into the passata before layering.
Use a vegetarian cheese alternative if you prefer a fully vegetarian lasagne.
Swap aubergine for zucchini or mushrooms for a different vegetable twist.
Let the lasagne rest for 10 minutes after baking to make slicing easier.

Storage

Store any leftover lasagne in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 15–20 minutes or until hot throughout. It can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.