Mary Berry Vegetable Lasagne Recipe – Easy Vegetarian Lasagne

Looking for a comforting vegetarian lasagne packed with vegetables and rich, cheesy layers? This Mary Berry Vegetable Lasagne Recipe combines aubergine, courgette, red pepper and mushrooms with a thick tomato sauce, tender lasagne sheets and a smooth Cheddar white sauce. The Parmesan topping adds a golden finish as the lasagne bakes until bubbling.

The recipe takes you through preparing the vegetable filling and white sauce before layering everything in an ovenproof dish. Continue below for the ingredients and equipment, followed by the cooking method, useful tips, serving suggestions, storage guidance, FAQs and nutrition information.

If you’re looking for more inspiration, explore our Mary Berry Lasagne Recipes guide for more delicious lasagne dishes from across the collection.

Equipment

Equipments for Mary Berry Vegetable Lasagne Recipe:

You only need a few basic pieces of kitchen equipment to prepare this vegetable lasagne. A suitable ovenproof dish is essential for layering and baking, while a large frying pan and saucepan help prepare the vegetable and cheese sauces. A conventional oven is used to cook the finished lasagne until golden and bubbling.

• 1.8 litre (3 pint) capacity ovenproof dish — holds the layered lasagne for baking.
• 3-litre (5-pint) ovenproof dish — provides an alternative larger size for the recipe.
• 2 litre capacity deep ovenproof dish — suitable for a deeper lasagne.
• Large frying pan — used to cook the vegetables and tomato mixture.
• Saucepan — useful for preparing the white and cheese sauce.
• Pan — used for cooking the sauce mixture.
• Bowl — useful for holding or preparing ingredients during cooking.
• Conventional oven — bakes the assembled lasagne until golden and bubbling.

Ingredients

Ingredients for Mary Berry Vegetable Lasagne Recipe:

This Mary Berry Vegetable Lasagne Recipe combines vegetables, tomato sauce, lasagne sheets, and a creamy cheese sauce. The provided sources contain slightly different versions, so the quantities below follow the vegetable lasagne version and include the listed ingredients for the filling, white sauce, and assembly.

Ingredient	Quantity
olive oil	2 tbsp
large onion	1
garlic cloves	2
aubergine	1
courgette	1
red pepper	1
mushrooms	200 g
tomato purée	2 tbsp
chopped tomatoes	2 x 400 g tins
dried oregano	1 tsp
salt	To taste
freshly ground black pepper	To taste
butter	50 g
plain flour	50 g
full-fat milk	600 ml
mature Cheddar cheese	75 g
freshly grated nutmeg	A little
dried lasagne sheets	9–12
Parmesan	50 g

How to Make Mary Berry Vegetable Lasagne

1. Preheat the oven to 200°C (180°C fan). Lightly grease a deep ovenproof dish with about 2 litre capacity. 
2. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic.
3. Add the aubergine, courgette, red pepper, and mushrooms. Cook for 8–10 minutes until the vegetables are tender.
4. Stir in the tomato purée, chopped tomatoes, and dried oregano. Season with salt and freshly ground black pepper, then simmer gently for 10 minutes until the sauce has thickened. 
5. Make the white sauce by melting the butter in a saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in the warm milk until the sauce is smooth and thick.
6. Remove the white sauce from the heat. Stir in the mature Cheddar and freshly grated nutmeg, then season to taste.
7. Spoon a layer of vegetable filling into the base of the ovenproof dish. Cover with lasagne sheets and add a layer of white sauce.
8. Repeat the layers, finishing with white sauce on top. Sprinkle the Parmesan evenly over the surface.
9. Bake for 40–45 minutes until the lasagne is bubbling and golden. Leave it to stand for 10 minutes before serving so it slices neatly. 

Expert Tips for Mary Berry Vegetable Lasagne Recipe

The key to a good vegetable lasagne is controlling moisture and giving the sauces enough time to thicken. From the methods provided, cooking the vegetables well, thickening the tomato sauce, and allowing the finished lasagne to rest are especially useful for achieving neat layers and a golden top. 

• Cook the vegetables until most of their moisture has evaporated to help prevent a watery lasagne.
• Simmer the tomato sauce until it is properly thick before assembling the dish.
• If using dried pasta, preparing the lasagne ahead gives the sauces time to soften the pasta. 
• Whisk the milk gradually into the flour mixture to keep the white sauce smooth.
• Use a generous layer of Parmesan on top for a golden crust.
• If the top needs more colour, place the lasagne under a hot grill for the final 2 minutes. 
• Break the lasagne sheets so they fit neatly without overlapping.
• Let the lasagne rest before cutting to help create neat slices.
• For a vegetarian version, use a rennet-free Cheddar substitute. 
• If making it ahead, assemble the lasagne up to 24 hours before baking and keep it covered until ready to cook. 

Serving Suggestions

How to serve Mary Berry Vegetable Lasagne:

This Mary Berry Vegetable Lasagne Recipe makes a comforting vegetarian main course that works beautifully for a family dinner or relaxed Italian-style meal. Serve the lasagne hot with crisp salad, vegetables, or warm bread. A simple dessert and refreshing drink can complete the meal without taking attention away from the rich, cheesy lasagne.

• Serve with garlic bread or warm focaccia for dipping into the tomato sauce.
• Add a crisp green salad with a simple vinaigrette for freshness.
• Serve with steamed green beans or broccoli for extra vegetables.
• Garnish with a little freshly grated Parmesan before serving.
• Pair with sparkling water, lemonade, or a light fruit drink.
• Finish with fresh fruit, lemon drizzle cake, or a light dessert.
• Serve for a family dinner, vegetarian gathering, or relaxed weekend meal.
• Allow the lasagne to rest briefly before cutting for neat slices.

Storage

How to store Mary Berry Vegetable Lasagne:

Room Temperature

• Do not leave cooked lasagne at room temperature for more than 2 hours.
• Transfer leftovers to the refrigerator once they have cooled sufficiently.
• Avoid leaving the dish uncovered for extended periods.

Refrigerator

• Cover and refrigerate leftovers within 2 hours of cooking.
• Store in the refrigerator for up to 3 days.
• Individual portions can be reheated in the oven or microwave.
• Reheat thoroughly until piping hot and fully hot all the way through.
• If preparing ahead, the uncooked lasagne can be covered and refrigerated for up to 24 hours.

Freezer

• The lasagne freezes well when stored in a suitable airtight container.
• Freeze the complete dish for up to 1 month, or freeze individual portions for up to 3 months.
• Defrost overnight in the fridge before reheating.
• Reheat thoroughly in the oven until piping hot throughout.
• If cooking from chilled after making ahead, add around 5 to 10 minutes to the cooking time.

FAQs

Q: Can I make this vegetable lasagne ahead of time?

Yes, you can prepare the lasagne up to a day ahead. Cover it and refrigerate for up to 24 hours before baking.

Q: Can I add other vegetables to the lasagne?

Yes, vegetables such as spinach, leeks, or butternut squash can work well. Cook vegetables properly first so they do not add excess moisture to the sauce.

Q: Can I make this lasagne gluten-free?

Yes, use gluten-free lasagne sheets and check that the other ingredients are suitable for a gluten-free diet. The sauces should also be checked for suitable ingredients.

Q: What cheese works best for the topping?

Mature Cheddar and Parmesan give the lasagne a rich flavour and golden crust. For a vegetarian version, use a rennet-free Cheddar substitute if required.

Q: How can I avoid a watery vegetable lasagne?

Cook the vegetables well and simmer the tomato sauce until it has thickened. Excess moisture can make the finished lasagne difficult to slice neatly.

Q: Can I reheat individual portions?

Yes, individual portions can be reheated in the oven or microwave. Make sure the centre is fully hot all the way through before serving.

Q: Is this vegetable lasagne freezable?

Yes, it freezes well. Store it properly and use frozen portions within up to 3 months for best quality.

Q: How long should the lasagne rest before serving?

Allowing the baked lasagne to rest briefly helps the layers settle. This makes it easier to cut and gives you neater slices when serving.

Nutrition

The nutrition values below are approximate and based on the provided recipe information. The exact amount can vary depending on ingredient brands, portion size, cheese quantities, and the final number of servings. Use these figures as a general guide rather than exact nutritional measurements.

Nutrient	Amount Per Serving
Calories	420 kcal
Protein	18 g
Carbohydrates	38 g
Sugars	Not provided
Fat	22 g
Saturated Fat	12 g
Fibre	Not provided
Sodium/Salt	620 mg sodium