James Martin Vegetable Lasagne​

This vegetable lasagne is a comforting, oven baked classic with layers of tender vegetables, rich tomato sauce, and a smooth, creamy cheese topping. The texture is soft and satisfying, with just enough bite from the roasted vegetables and perfectly cooked pasta sheets. It is a straightforward recipe that suits confident beginners and experienced home cooks alike. From start to finish, it takes around 1 hour and 30 minutes, including baking and resting time.

Ingredients

For the vegetable filling

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

For the cheese sauce

• 40 g butter
• 40 g plain flour
• 600 ml whole milk
• 100 g mature cheddar cheese, grated
• 50 g Parmesan cheese, grated
• A pinch of ground nutmeg

For assembling

• 9 to 12 dried lasagne sheets
• 50 g grated mozzarella cheese

How to Make Vegetable Lasagne

• Prepare the oven:Preheat the oven to 190°C or 170°C fan. Lightly grease a deep rectangular baking dish and set it aside.
• Cook the vegetable filling:Heat the olive oil in a large pan over medium heat. Add the onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute. Add the aubergine, courgette, red pepper, and mushrooms. Cook for 8 to 10 minutes until the vegetables soften and release their moisture. Stir in the dried herbs and tomato purée, then add the chopped tomatoes. Season with salt and pepper. Simmer gently for 15 minutes until thick and rich.
• Make the cheese 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, making sure there are no lumps. Cook gently until the sauce thickens. Remove from the heat and stir in the cheddar, Parmesan, and nutmeg. Season lightly with salt and pepper.
• Assemble the lasagne:Spoon a thin layer of vegetable sauce into the base of the baking dish. Cover with a layer of lasagne sheets. Add more vegetable sauce, followed by a layer of cheese sauce. Repeat the layers until everything is used, finishing with cheese sauce on top. Sprinkle the mozzarella evenly over the surface.
• Bake and rest:Place the dish in the oven and bake for 40 to 45 minutes until golden and bubbling. Remove from the oven and leave to rest for 10 minutes before serving. This helps the layers settle and makes slicing easier.

Tips for the Best Vegetable Lasagne

How do you stop vegetable lasagne from being watery

Cook the vegetables until most of their moisture has evaporated before adding the tomatoes. Let the finished lasagne rest before serving to allow excess liquid to absorb.

Can you prepare vegetable lasagne in advance

Yes, you can assemble it up to 24 hours ahead and keep it covered in the fridge. Bake as directed, adding an extra 5 to 10 minutes if cooking straight from cold.

How do you get neat slices when serving

Always let the lasagne rest after baking. Use a sharp knife and a flat spatula to lift each portion cleanly.

Serving Suggestions

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

Storage

Room temperature

Do not leave cooked lasagne at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Vegetable lasagne freezes well for up to 3 months. Freeze in portions, tightly wrapped. Defrost overnight in the fridge before reheating.

Nutrition

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

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

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

25

minutes

Total time

90

minutes

Calories

410

kcal

50

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.