BBC Good Food Recipes Vegetable Lasagne: Easy & Tasty Ideas

If you’re looking for the ultimate comfort food that’s packed with flavor and loaded with healthy vegetables, the BBC Good Food vegetable lasagne is a must-try. Lasagne has long been celebrated for its layers of rich sauce, tender pasta, and creamy cheese, but this vegetarian version brings a fresh and vibrant twist to the classic.

Whether you’re cooking for a crowd, meal-prepping for the week, or seeking a satisfying meatless Monday dinner, this recipe is sure to become a family favorite.

What sets this lasagne apart is its combination of roasted vegetables, velvety béchamel, and just the right touch of Italian herbs. Not only is it a feast for the eyes with its rainbow of colors, but it’s also a nourishing meal that works beautifully for vegetarians and even meat-eaters looking to lighten things up.

Let’s dive into how to make this show-stopping dish!

Why You’ll Love This Recipe

• Full of Flavor: The roasted vegetables, aromatic herbs, and creamy sauces create layers of deliciousness in every bite.
• Hearty & Satisfying: Perfect for a main meal, this lasagne is filling enough to please even the hungriest guests.
• Customizable: Swap in your favorite veggies or cheese, or make it vegan-friendly using plant-based alternatives.
• Perfect for Meal Prep: Keeps well in the fridge and tastes even better the next day. Great for leftovers!
• Family-Friendly: Even picky eaters love the cheesy, saucy goodness of this vegetable lasagne.
• Nutritious: Packed with a variety of vegetables, it’s a wholesome way to enjoy more plant-based meals.

Ingredients

Equipment

• Large roasting tray
• Large saucepan
• Medium saucepan
• Mixing bowls
• Whisk
• Wooden spoon
• Sharp knife
• Chopping board
• Ovenproof lasagne dish (about 22 x 30cm)
• Aluminum foil
• Grater

Instructions

1. Preheat your oven to 200°C/180°C fan/gas 6 (400°F). Place the red onion, peppers, courgette, and aubergine on a large roasting tray. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until softened and lightly browned, stirring halfway through.
2. While the vegetables roast, make the tomato sauce. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the chopped tomatoes, tomato purée, oregano, and basil. Bring to a simmer, season, and cook gently for 10-15 minutes until thickened.
3. Add the spinach to the tomato sauce and stir until wilted (or heated through, if using frozen). Remove from heat.
4. Prepare the béchamel sauce: Melt the butter in a medium saucepan over low heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook gently for 5-7 minutes until thickened. Remove from heat, season with salt and pepper, and then whisk in the ricotta cheese until smooth.
5. Assemble the lasagne: Spread a spoonful of tomato sauce on the bottom of your ovenproof dish. Layer with lasagne sheets, then half the roasted vegetables, followed by a layer of béchamel. Repeat with more lasagne sheets, the remaining vegetables, and more sauce. Finish with a final layer of lasagne sheets, the last of the béchamel, and top with mozzarella and parmesan.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes or until golden and bubbling.
7. Let the lasagne rest for 10 minutes before slicing. Garnish with extra basil or oregano if desired.

Tips & Variations

• Make it vegan: Swap out ricotta, mozzarella, and parmesan for your favorite dairy-free versions, and use plant-based milk and butter in the béchamel. Or try this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
• Switch up the veggies: Substitute or add mushrooms, butternut squash, or sweet potato for a different twist.
• Gluten-free option: Use gluten-free lasagne sheets and flour in the béchamel.
• Prep ahead: Assemble the lasagne up to a day in advance and refrigerate. Bake when ready to serve.
• Extra protein: Add a layer of cooked lentils or white beans to boost protein content.
• Freezing: Lasagne freezes beautifully. Cool completely, portion, and freeze in airtight containers for up to 2 months.

“Lasagne is the perfect dish to make ahead for busy weeknights or special gatherings. The flavors deepen overnight, making leftovers even more delicious!”

Nutrition Facts

Note: Nutrition values are approximate and will vary depending on specific ingredients and portion sizes.

Serving Suggestions

• Serve with a crisp green salad tossed with a lemony vinaigrette for a refreshing contrast.
• Pair with garlic bread or Vegan Bread Machine Recipe for Soft, Delicious Loaves for a heartier meal.
• Add a side of roasted seasonal vegetables or steamed green beans for extra nutrition.
• Top with a sprinkle of fresh basil or arugula just before serving for a burst of color and flavor.
• Finish the meal with a light dessert such as Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat.

Conclusion

Vegetable lasagne is a celebration of wholesome, comforting, and vibrant flavors. This BBC Good Food-inspired recipe brings together layers of silky béchamel, tangy tomato sauce, and a rainbow of roasted vegetables in a way that’s both nourishing and indulgent.

It’s a dish that truly satisfies, whether you’re serving vegetarians or meat-lovers, and it adapts easily for dairy-free or gluten-free diets.

Don’t be afraid to experiment with different veggies or flavors to make it your own. Make a big batch for Sunday dinner and enjoy leftovers throughout the week, or freeze portions for a quick, homemade meal anytime.

For more inspiration on plant-based cooking, check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or explore Peruvian Vegetable Recipes for Flavorful Healthy Meals. Happy cooking, and buon appetito!

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