James Martin Vegetable Lasagne

This comforting vegetable lasagne is rich, creamy, and full of deep, satisfying flavour. Layers of tender vegetables are cooked in a robust tomato sauce, then baked with silky white sauce and plenty of cheese until bubbling and golden. It is a straightforward recipe suitable for confident beginners, with a little chopping and gentle simmering. From start to finish, allow about 1 hour 30 minutes, making it ideal for a relaxed weekend lunch or a cosy family supper.

Ingredients

For the Vegetable Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium aubergine, diced
• 1 red pepper, deseeded and chopped
• 1 courgette, sliced
• 200 g mushrooms, sliced
• 2 tablespoons tomato purée
• 2 x 400 g tins chopped tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper

For the White Sauce

• 50 g unsalted butter
• 50 g plain flour
• 600 ml whole milk
• A pinch of freshly grated nutmeg
• Salt and freshly ground black pepper

To Assemble

• 9 to 12 dried lasagne sheets
• 75 g vegetarian-friendly Cheddar cheese, grated
• 50 g mozzarella, torn

How to Make James Martin Vegetable Lasagne

• Prepare the Oven: Preheat the oven to 190°C, or 170°C fan. Lightly grease a medium rectangular ovenproof dish and set aside.
• Make the Vegetable Sauce: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the aubergine, pepper, courgette, and mushrooms. Cook for 8 to 10 minutes, stirring regularly, until the vegetables are lightly golden and tender. Stir in the tomato purée, then add the chopped tomatoes, oregano, and basil. Season well with salt and pepper. Bring to a gentle simmer and cook for 15 minutes, until thickened and rich. Remove from the heat.
• Make the White Sauce: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, a little at a time, until smooth. Increase the heat slightly and cook, stirring, until the sauce thickens. Season with nutmeg, salt, and pepper.
• Assemble the Lasagne: Spoon a thin layer of vegetable sauce into the base of the prepared dish. Cover with a layer of lasagne sheets, breaking them to fit if needed. Add another layer of vegetable sauce, followed by white sauce. Repeat the layers, finishing with white sauce on top. Sprinkle evenly with Cheddar and mozzarella.
• Bake and Rest: Bake for 40 to 45 minutes, until bubbling and golden. Cover loosely with foil if it browns too quickly. Remove from the oven and leave to stand for 10 minutes before serving. This helps the layers settle and makes slicing easier.

Tips for the Best Vegetable Lasagne

How do I stop the lasagne being watery?

Cook the vegetable sauce until thick and reduced before assembling. Excess liquid is the main cause of a loose lasagne.

Can I prepare this in advance?

Yes. Assemble the lasagne up to 24 hours ahead, cover well, and keep in the fridge. Bake when ready, allowing an extra 10 minutes.

Do I need to pre-cook the lasagne sheets?

Most dried lasagne sheets cook perfectly in the oven. Ensure they are fully covered with sauce to soften properly.

Can I add extra vegetables?

Spinach, roasted butternut squash, or thinly sliced leek all work well. Keep the balance so the dish does not become too full.

Serving Suggestions

• Serve with a crisp green salad and simple vinaigrette
• Add garlic bread or focaccia on the side
• Pair with steamed green beans or broccoli

Storage

Room Temperature

Once cooked, the lasagne can sit at room temperature for up to 2 hours.

Refrigerator

Cover and refrigerate leftovers for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked or uncooked lasagne for up to 3 months. Defrost overnight in the fridge and bake or reheat until piping hot.

Nutrition (Per Serving)

• Calories: 420 kcal
• Carbohydrates: 38 g
• Protein: 18 g
• Fat: 22 g
• Saturated Fat: 11 g
• Sodium: 620 mg

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

FAQs

James Martin Vegetable Lasagne

Recipe by Clara WoodCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A hearty vegetable lasagne with layers of rich tomato sauce, creamy white sauce, and melted cheese. A comforting vegetarian main perfect for family meals.

Ingredients

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 aubergine, diced

• 1 red pepper, chopped

• 1 courgette, sliced

• 200g mushrooms, sliced

• 2 tbsp tomato purée

• 2 x 400g tins chopped tomatoes

• 50g butter

• 50g plain flour

• 600ml milk

• Lasagne sheets

• 75g Cheddar cheese, grated

• 50g mozzarella

Directions

• Preheat oven to 190°C (170°C fan) and grease an ovenproof dish.
• Cook onion and garlic in olive oil until softened.
• Add vegetables and cook until tender.
• Stir in tomatoes and herbs and simmer until thick.
• Make white sauce with butter, flour, and milk.
• Layer sauces and lasagne sheets in dish.
• Top with cheese and bake until golden.

Notes

• Let the lasagne rest before slicing for neat portions.
• Ensure pasta sheets are fully covered with sauce.
• Can be prepared a day ahead and baked when needed.