Name: Mary Berry Vegetable Lasagne Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 medium aubergine, cut into 2cm cubes; 2 medium courgettes, sliced into half-moons; 1 red pepper, deseeded and cut into chunks; 1 yellow pepper, deseeded and cut into chunks; 1 red onion, cut into wedges; 3 tablespoons olive oil; 1 teaspoon dried oregano; salt and freshly ground black pepper; 1 tablespoon olive oil; 3 garlic cloves, finely chopped; 2 x 400g tins chopped tomatoes; 1 tablespoon tomato puree; 1 teaspoon caster sugar; 1 teaspoon dried mixed herbs; 50g unsalted butter; 50g plain flour; 600ml whole milk, warmed; 1 teaspoon Dijon mustard; 50g mature Cheddar cheese, grated; 9 dried lasagne sheets; 30g mature Cheddar cheese, grated, for the top; 20g Parmesan, finely grated, for the top

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This vegetable lasagne is a hearty, oven-baked dish with layers of tender roasted vegetables, a rich tomato sauce, and a thick, golden bechamel that sets into a creamy, bubbling topping. Each slice holds its shape cleanly, revealing distinct layers of soft pasta, colourful vegetables, and glossy sauce beneath a lightly bronzed cheese crust.

What makes this version reliable is the combination of roasted rather than raw vegetables, which concentrates their flavour and prevents the finished dish from turning watery. It is straightforward enough for a weeknight meal but substantial enough to serve at a relaxed dinner with friends. From start to finish, it is ready in around 1 hour 30 minutes.

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Ingredients

For The Roasted Vegetables

1 medium aubergine, cut into 2cm cubes
2 medium courgettes, sliced into half-moons
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1 red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper

For The Tomato Sauce

1 tablespoon olive oil
3 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
1 tablespoon tomato puree
1 teaspoon caster sugar
1 teaspoon dried mixed herbs
Salt and freshly ground black pepper

For The Bechamel Sauce

50g unsalted butter
50g plain flour
600ml whole milk, warmed
1 teaspoon Dijon mustard
50g mature Cheddar cheese, grated
Salt and freshly ground black pepper

To Assemble

9 dried lasagne sheets (approximately 200g)
30g mature Cheddar cheese, grated, for the top
20g Parmesan, finely grated, for the top

How to Make Mary Berry Vegetable Lasagne Recipe

Preheat the oven and prepare the vegetables: Heat the oven to 200C (180C fan). Spread the aubergine, courgettes, peppers, and red onion across two large baking trays. Drizzle with olive oil, scatter over the oregano, and season well. Toss everything together so each piece is lightly coated.
Roast the vegetables: Slide the trays into the hot oven and roast for 25 to 30 minutes, turning once halfway through, until the edges are lightly caramelised and the vegetables have softened. This step draws out excess moisture, which keeps the finished lasagne from becoming soggy.
Make the tomato sauce: While the vegetables roast, warm the olive oil in a medium saucepan over a moderate heat. Add the garlic and cook for 1 minute until fragrant but not coloured. Tip in the tinned tomatoes, tomato puree, sugar, and dried herbs. Stir well, season, and simmer uncovered for 15 minutes until the sauce has thickened slightly and deepened in colour.
Make the bechamel: Melt the butter in a separate saucepan over a medium heat. Add the flour and stir continuously for 1 to 2 minutes to cook out the raw flour taste. Remove from the heat and gradually whisk in the warm milk, a little at a time, until the sauce is smooth and lump-free. Return to the heat and stir until thickened, about 4 to 5 minutes. Stir in the mustard and grated Cheddar, then season.
Combine the vegetables with the tomato sauce: Add the roasted vegetables to the tomato sauce and stir gently to combine. Taste and adjust the seasoning if needed.
Assemble the lasagne: Reduce the oven to 190C (170C fan). Spoon a thin layer of the vegetable mixture across the base of a deep 30cm x 20cm ovenproof dish. Lay three lasagne sheets on top, then cover with half the remaining vegetable mixture and a third of the bechamel. Repeat with another layer of pasta, the remaining vegetables, and another third of the bechamel. Finish with a final layer of lasagne sheets, then pour over the remaining bechamel, spreading it to the edges so the pasta is fully covered. This prevents the top sheets from drying out during baking.
Add the topping and bake: Scatter the grated Cheddar and Parmesan evenly over the surface. Bake in the centre of the oven for 35 to 40 minutes until the top is a deep golden colour and the edges are visibly bubbling.
Rest before serving: Remove the dish from the oven and leave to stand for 10 minutes before cutting. This allows the layers to settle so each portion holds its shape when served.

Tips for the Best Mary Berry Vegetable Lasagne

Why is my lasagne watery when I cut into it?

The most common cause is vegetables that have not been roasted long enough before layering. Make sure the vegetables have released their liquid during roasting and that the tomato sauce has been reduced until visibly thickened, not runny.

Why are my lasagne sheets still hard after baking?

The pasta sheets need to be fully submerged in sauce to soften during baking. Ensure the bechamel covers the top layer completely, reaching right to the edges of the dish, and that the sauce layers underneath are generous enough to surround each sheet.

Why does my bechamel sauce go lumpy?

Lumps form when cold milk is added too quickly to the hot roux. Add the warmed milk a splash at a time, whisking constantly between additions. If lumps do appear, pass the sauce through a fine sieve before using.

Why is the top of my lasagne browning too quickly before the centre is cooked through?

Loosely lay a sheet of foil over the dish for the first 20 minutes of baking, then remove it for the final 15 to 20 minutes to allow the top to colour properly without the edges scorching.

Why does my lasagne collapse when I try to serve it?

Cutting into the dish straight from the oven causes the layers to slide apart because the sauces are still liquid. A resting time of at least 10 minutes allows the bechamel to set slightly, giving each portion a firmer, cleaner cut.

Serving Suggestions

Serve with a crisp green salad dressed with a light red wine vinegar and olive oil dressing to cut through the richness of the bechamel.
Offer warm crusty bread or a soft garlic ciabatta on the side to scoop up the sauce from the plate.
Pair with a simple rocket and shaved Parmesan salad for a more substantial starter before lighter portions of lasagne.
Spoon a small portion onto a plate alongside a wedge of roasted butternut squash for an autumnal presentation.
Finish the plate with a light dusting of finely grated Parmesan and a few fresh basil leaves placed just before serving.

Storage

Room Temperature

Once cooled, cover the dish tightly with cling film or transfer to an airtight container and consume within 2 hours of cooking.

Refrigerator

Store any leftover lasagne covered in the fridge for up to 3 days. Bring individual portions to room temperature for 20 minutes before reheating in a 180C oven for 20 to 25 minutes, covered with foil, until piping hot throughout.

Freezing

Allow the lasagne to cool completely, then cut into individual portions and wrap each one tightly in cling film followed by a layer of foil before placing in a freezer-safe container. It will keep well for up to 3 months. Defrost fully overnight in the fridge before reheating as above.

Nutrition

Calories: 380 kcal
Carbohydrates: 42g
Protein: 15g
Fat: 16g
Saturated Fat: 8g
Sodium: 520mg

Nutrition values are estimates and may vary depending on the specific ingredients and brands used, as well as the serving size.

FAQs

Can I use fresh lasagne sheets instead of dried?

Yes, fresh lasagne sheets work well and reduce the baking time by around 10 minutes. They are more delicate, so handle them carefully when layering to avoid tearing, and make sure the sauce layers are still generous enough to keep them moist during cooking.

Can I make this vegetable lasagne ahead of time?

The assembled, unbaked lasagne can be covered tightly with cling film and refrigerated for up to 24 hours before baking. Remove it from the fridge 30 minutes before it goes into the oven and add an extra 5 to 10 minutes to the baking time to account for the colder starting temperature.

Can I swap the vegetables for different ones?

The recipe works well with mushrooms, butternut squash, or spinach. Keep the total volume of vegetables roughly the same to maintain the correct ratio of filling to sauce and pasta. Spinach should be wilted and squeezed dry before adding to avoid excess moisture in the layers.

Can I make this lasagne suitable for a vegan diet?

Replace the butter in the bechamel with a good plant-based block, use unsweetened oat or soya milk in place of whole milk, and swap both cheeses for vegan alternatives that melt well. The texture of the finished dish will be very similar.

What size dish works best for this recipe?

A deep rectangular dish measuring approximately 30cm x 20cm is ideal and gives three clear, even layers. A shallower dish will work but may only allow two layers, so reduce the quantity of lasagne sheets accordingly and check the baking time as the dish will cook through more quickly.

Conclusion

This Mary Berry vegetable lasagne recipe delivers a satisfying, well-structured bake that holds together beautifully on the plate. The roasted vegetables bring depth and a slightly sweet, caramelised edge to the tomato sauce, while the mustard-spiked bechamel provides a smooth, savoury contrast. It serves 4 to 6 people generously from a standard 30cm x 20cm dish.

Whether it is feeding a midweek family dinner or making ahead for a gathering, this is a reliable recipe that rewards careful layering and a proper resting time. If you have leftovers, they reheat beautifully the next day when the flavours have had time to settle. Have a go and leave a comment below to let us know how it turned out, and share it with anyone who needs a solid vegetarian centrepiece. If you enjoyed this, you might also like Mary Berry vanilla cupcakes recipe.