Mary Berry Vegetable Lasagne Recipe

Mary Berry Vegetable Lasagne is a comforting family meal layered with tender vegetables, rich tomato sauce, creamy cheese sauce, and sheets of soft pasta. Every bite is packed with flavor and has a wonderfully creamy texture balanced by a golden baked topping. This recipe is straightforward enough for beginners and makes an excellent make-ahead dinner. The total time is approximately 1 hour 30 minutes, including preparation and baking.

Ingredients

For the Vegetable Filling

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium courgette, diced
• 1 red pepper, diced
• 250g mushrooms, sliced
• 400g can chopped tomatoes
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 300ml vegetable stock
• Salt and black pepper, to taste

For the Cheese Sauce

• 50g butter
• 50g plain flour
• 600ml milk
• 100g Cheddar cheese, grated
• Salt and black pepper, to taste

For Assembling

• 250g dried lasagne sheets
• 50g Parmesan cheese, grated

How to Make Mary Berry Vegetable Lasagne Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a large ovenproof baking dish and place a shelf in the center of the oven.
• Cook the vegetables: Heat the olive oil in a large frying pan. Add the onion and garlic and cook for 3 to 4 minutes until softened.
• Add the remaining vegetables: Stir in the courgette, red pepper, and mushrooms. Cook for 8 to 10 minutes until tender and lightly browned.
• Make the tomato sauce: Add the chopped tomatoes, tomato purée, oregano, vegetable stock, salt, and pepper. Simmer gently for 20 minutes until thickened.
• Prepare the cheese sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
• Thicken the sauce: Continue cooking while stirring until the sauce thickens. Add the Cheddar cheese and season to taste.
• Assemble the lasagne: Spread a little vegetable sauce into the baking dish. Add a layer of lasagne sheets, followed by vegetable sauce and cheese sauce. Repeat the layers until all ingredients are used.
• Add the topping: Finish with a layer of cheese sauce and sprinkle over the Parmesan cheese.
• Bake: Place the dish in the oven and bake for 35 to 40 minutes until bubbling and golden brown on top.
• Cool slightly and serve: Remove from the oven and leave to stand for 10 minutes before slicing and serving.

Tips for the Best Vegetable Lasagne

How do I stop vegetable lasagne from becoming watery?

Cook the vegetables thoroughly and simmer the tomato sauce until most of the excess liquid has evaporated.

Can I prepare vegetable lasagne ahead of time?

Yes. Assemble the lasagne up to 24 hours in advance and keep it refrigerated until ready to bake.

How do I get a golden topping?

Use a generous layer of Parmesan and bake uncovered until the surface is bubbling and browned.

Which vegetables work best in this recipe?

Courgettes, peppers, mushrooms, spinach, aubergines, and butternut squash all work well.

Serving Suggestions

• Serve with garlic bread.
• Pair with a crisp green salad.
• Add roasted vegetables on the side.
• Enjoy with steamed broccoli.
• Serve alongside a light tomato salad.

Storage

Room Temperature

Do not leave the lasagne at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze baked or unbaked lasagne for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 18g
• Fat: 22g
• Saturated Fat: 10g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Vegetable Lasagne Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: British, ItalianDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

90

minutes

Calories

420

kcal

1

hour 

30

minutes

Layers of roasted vegetables, rich tomato sauce, creamy cheese sauce, and tender pasta sheets baked until golden and bubbling.

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 courgette, diced

• 1 red pepper, diced

• 250g mushrooms, sliced

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried oregano

• 300ml vegetable stock

• 250g lasagne sheets

• 50g butter

• 50g plain flour

• 600ml milk

• 100g Cheddar cheese, grated

• 50g Parmesan cheese, grated

• Salt, to taste

• Black pepper, to taste

Directions

• Preheat the oven to 200°C (180°C fan). Lightly grease a large ovenproof baking dish.
• Heat olive oil and cook onion and garlic until softened.
• Add courgette, pepper and mushrooms. Cook until tender.
• Stir in tomatoes, tomato purée, oregano and stock. Simmer for 20 minutes.
• Melt butter in a saucepan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk until smooth and thickened.
• Stir in half the cheeses and season well.
• Layer vegetable sauce, lasagne sheets and cheese sauce in the baking dish.
• Finish with remaining cheese and bake for 35 to 40 minutes until golden.
• Leave to stand for 10 minutes before serving.

Notes

• Allow the lasagne to rest before slicing for neat portions.
• Roasted vegetables add extra flavor.
• The lasagne can be assembled a day ahead and chilled.