Mary Berry Vegetable Lasagne Recipe

Mary Berry Vegetable Lasagne is a comforting family favorite made with layers of tender vegetables, rich tomato sauce, creamy cheese sauce, and soft lasagne sheets. Every bite is packed with flavor, featuring a delicious combination of roasted vegetables and golden melted cheese. This recipe is straightforward enough for beginners while delivering impressive results that feel special. The total time is around 1 hour 45 minutes, including preparation and baking.

Ingredients

For the Vegetable Tomato Sauce

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 1 courgette, diced
• 1 red pepper, diced
• 250g mushrooms, sliced
• 400g can chopped tomatoes
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Cheese Sauce

• 50g butter
• 50g plain flour
• 600ml whole milk
• 100g cheddar cheese, grated

For Assembly

• 9 lasagne sheets
• 50g Parmesan cheese, grated
• Butter for greasing the baking dish

How to Make Mary Berry Vegetable Lasagne Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a large baking dish and place a shelf in the center of the oven.
• Cook the vegetables: Heat the olive oil in a large pan. Add the onion and garlic and cook for 3 to 4 minutes until softened.
• Add the vegetables: Stir in the courgette, red pepper, and mushrooms. Cook for 8 to 10 minutes until the vegetables soften and release moisture.
• Make the tomato sauce: Add chopped tomatoes, tomato purée, oregano, salt, and black pepper. Simmer gently for 20 minutes until thick and rich.
• 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 and thickened.
• Add cheese: Remove from the heat and stir in half of the grated cheddar until melted and smooth.
• Assemble the lasagne: Spread a little vegetable sauce over the base of the 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 the remaining cheese sauce and sprinkle over the remaining cheddar and Parmesan cheese.
• Bake: Bake for 40 to 45 minutes until bubbling and golden brown on top.
• Cool and serve: Leave the lasagne to rest 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 before adding tomatoes. Simmer the sauce until most excess moisture has evaporated.

Can I prepare the lasagne ahead of time?

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

How do I get a golden cheesy topping?

Use a combination of cheddar and Parmesan cheese. The Parmesan helps create a beautifully browned crust.

Why should I let lasagne rest before serving?

Resting for 10 minutes helps the layers set, making it easier to cut neat portions.

Serving Suggestions

• Serve with garlic bread.
• Pair with a crisp green salad.
• Enjoy with roasted vegetables.
• Add a side of steamed broccoli.
• Serve with fresh basil leaves.

Storage

Room Temperature

Leave the lasagne at room temperature for no more than 2 hours before refrigerating.

Refrigerator

Store in an airtight container for up to 4 days. Reheat thoroughly before serving.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 18g
• Fat: 22g
• Saturated Fat: 10g
• Sodium: 610mg

Nutritional 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

35

minutes

Cooking time

1

hour 

10

minutes

Total time

105

minutes

Calories

420

kcal

1

hour 

45

minutes

A hearty vegetable lasagne layered with roasted vegetables, rich tomato sauce, creamy cheese sauce, lasagne sheets, and a golden cheese topping.

Ingredients

• 2 tbsp olive oil

• 1 large onion, diced

• 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

• Salt and black pepper

• 50g butter

• 50g plain flour

• 600ml milk

• 100g cheddar cheese, grated

• 50g Parmesan cheese, grated

• 9 lasagne sheets

• Butter for greasing

• Fresh basil for serving

Directions

• Preheat the oven to 200°C (180°C fan). Grease a large ovenproof dish.
• Cook onion and garlic in olive oil until softened.
• Add courgette, pepper and mushrooms. Cook for 8 to 10 minutes.
• Stir in tomatoes, tomato purée, oregano, salt and pepper. Simmer for 20 minutes.
• Melt butter in a saucepan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk and cook until thickened.
• Add half the cheddar and stir until melted.
• Layer tomato sauce, lasagne sheets and cheese sauce. Repeat until used up.
• Top with remaining cheeses and bake for 40 to 45 minutes until golden.
• Rest for 10 minutes before serving.

Notes

• Allow the lasagne to rest before slicing for cleaner portions.
• Use freshly grated cheese for the best melt and flavor.
• The lasagne can be assembled a day ahead and baked when needed.