This rich, hearty Mary Berry Vegetable Lasagne is made with roasted aubergines, sweet peppers, and ready in 1 hour 15 minutes. Cutting through the top layer reveals bubbling cheese pulling away from tender vegetables and pasta. I always brown the vegetables thoroughly to get a deep, savoury base.

Why This Classic Works

I used to rush the vegetable cooking stage, which left the lasagne watery. Now I know that taking the time to properly sauté the aubergine and courgettes is essential for a rich flavour.

The classic white sauce also adds a luxurious creaminess that brings everything together. It balances the acidity of the tomatoes perfectly, creating a truly comforting meal.

Mary Berry Vegetable Lasagne Ingredients

For the Vegetables and Sauce

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 red pepper, diced
1 yellow pepper, diced
2 courgettes, sliced
1 aubergine, cubed
400g chopped tomatoes (1 tin)
2 tbsp tomato purée
150g fresh spinach

For the Sauce and Pasta

50g butter
50g plain flour
600ml milk
100g mature Cheddar cheese, grated
50g Parmesan cheese, grated
9 to 12 dried lasagne sheets

How To Make Mary Berry Vegetable Lasagne

1. Cook the vegetables: Heat the oil in a large pan over medium heat and fry the onion, garlic, peppers, courgettes, and aubergine for 10 minutes until soft.
2. Simmer the tomato sauce: Stir in the chopped tomatoes and tomato purée, then simmer for 15 minutes. Fold in the spinach until just wilted.
3. Make the cheese sauce: Melt the butter in a saucepan, stir in the flour for one minute, then gradually whisk in the milk until thickened. Stir in most of the cheese.
4. Assemble the layers: Spread a third of the vegetable mixture in a baking dish, cover with lasagne sheets, and add a third of the cheese sauce. Repeat twice, finishing with sauce.
5. Bake the lasagne: Scatter the remaining cheese on top and bake at 200°C (180°C fan) for 35 to 40 minutes until golden and bubbling.

Recipe Tips

Cook down the vegetables: Removing excess moisture prevents a watery final dish.
Whisk constantly: Keeping the whisk moving while adding milk ensures a smooth, lump-free cheese sauce.
Let it rest before slicing: Waiting ten minutes after baking allows the layers to set up for neat portions.

What To Serve With Vegetable Lasagne

Pair this hearty main with a crisp green salad dressed in a sharp vinaigrette to cut through the richness. Fresh garlic bread is also excellent for mopping up any leftover sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. You can also freeze portions for up to three months. Thaw overnight in the fridge before reheating.

FAQs

Can I use fresh pasta instead of dried?

Yes, fresh lasagne sheets work perfectly. They will yield a slightly softer texture and may require slightly less baking time.

Why is my lasagne watery?

This usually happens if the vegetables are not cooked down enough. Make sure to simmer the tomato sauce until it is thick.

Can I make this ahead of time?

Absolutely. Assembling it a day early allows the flavours to meld in the fridge before baking.

Nutrition

Calories: 450 kcal
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 55 mg
Sodium: 480 mg
Total Carbohydrate: 45 g
Protein: 18 g

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