BBC Food Vegetarian Lasagna Recipe: Easy & Delicious Guide

Nothing says comfort food quite like a bubbling, golden-topped lasagna fresh from the oven. The BBC Food vegetarian lasagna recipe is a modern classic that’s earned its place on weeknight tables and special occasions alike.

This dish is a glorious celebration of vegetables and creamy sauces, layered between sheets of tender pasta and finished with a beautifully browned cheesy crust. Each forkful offers a medley of flavors and textures: sweet roasted vegetables, tangy tomato sauce, silky béchamel, and satisfying pasta.

Whether you’re a lifelong vegetarian or simply looking to add more plant-based meals to your routine, this vegetarian lasagna is both hearty and wholesome. It’s also incredibly versatile, lending itself to customization with your favorite seasonal veggies or even vegan swaps.

If you’ve tried store-bought versions and found them lacking, making your own from scratch will be a revelation in taste and freshness. And the best part?

Leftovers taste even better the next day!

Why You’ll Love This Recipe

• Ultimate comfort food: Rich, layered, and satisfying—this lasagna is the perfect cozy meal for any night.
• Family-friendly: Loved by kids and adults alike, it’s a great way to get everyone enjoying more vegetables.
• Make ahead: Prepare it in advance and simply bake when ready, making it ideal for busy weeknights or entertaining.
• Customizable: Use whatever vegetables you have on hand and adjust the cheese or sauce to your preference.
• Vegetarian, but hearty: Even meat-eaters will find this dish deeply satisfying thanks to the rich flavors.
• Excellent for leftovers: The flavors meld and improve overnight, making this a lunchbox hero.

Ingredients

Equipment

• Large frying pan or skillet
• Medium saucepan
• Wooden spoon
• Chopping board and sharp knife
• Measuring cups and spoons
• Grater (for cheese and nutmeg)
• Mixing bowls
• 9×13 inch (or similar) ovenproof lasagna dish
• Aluminum foil
• Oven mitts

Instructions

1. Prepare the vegetables:

   Heat olive oil in a large frying pan over medium heat. Add the onion and sauté for 3-4 minutes until softened.

   Stir in the garlic, carrot, and celery. Cook for another 5 minutes, stirring occasionally.

2. Add more veggies:

   Add the red bell pepper, courgette, aubergine, and mushrooms. Sauté for 8-10 minutes until the vegetables are starting to soften and some liquid has been released.

3. Make the tomato sauce:

   Stir in the canned chopped tomatoes, tomato purée, oregano, basil, and bay leaf. Season with salt and pepper.

   Simmer for 20 minutes, stirring occasionally, until the sauce is thick and flavorful. Remove and discard the bay leaf.

4. Wilt the spinach:

   Add the fresh spinach to the sauce and stir until wilted (or stir in the drained frozen spinach). Remove pan from heat and set aside.

5. Prepare the béchamel sauce:

   In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.

   Gradually whisk in the milk, pouring a little at a time and whisking well after each addition to avoid lumps. Cook, stirring, until the sauce thickens and coats the back of a spoon (about 6-8 minutes).

   Season with salt, pepper, and nutmeg.

   For a vegan béchamel alternative, try this easy vegan béchamel sauce recipe.

6. Preheat the oven:

   Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

7. Assemble the lasagna:

   Spread a thin layer of the vegetable tomato sauce in the bottom of your lasagna dish. Top with a layer of lasagna sheets, followed by more sauce, a few dollops of ricotta, a layer of béchamel, and a sprinkle of mozzarella.

   Repeat the layers, finishing with a layer of pasta, béchamel, and cheese.

   Tip: Press the sheets down gently to remove air pockets and ensure even layers.

8. Top and bake:

   Sprinkle the Parmesan and remaining mozzarella over the top. Cover loosely with foil and bake for 30 minutes.

   Remove the foil and bake for another 15-20 minutes, until golden and bubbling.

9. Rest and serve:

   Let the lasagna rest for 10-15 minutes before slicing. This helps the layers set and makes serving much easier.

Tips & Variations

• Make it vegan: Substitute the dairy cheese, milk, and butter with plant-based alternatives, and use a vegan ricotta or cashew spread. Try this vegan béchamel sauce for a creamy, dairy-free finish.
• Mix up the veggies: Swap in sweet potato, butternut squash, kale, or broccoli for a seasonal spin. Roasted vegetables add extra depth.
• Make ahead: Assemble the lasagna a day in advance, keep it covered in the fridge, and bake when ready. Let it come to room temperature before baking for best results.
• Gluten-free: Use gluten-free lasagna sheets and a gluten-free flour blend in your béchamel.
• Freeze for later: This lasagna freezes beautifully. Cool completely, slice into portions, and freeze in airtight containers for up to 3 months.
• Looking for more veggie-packed ideas? Explore these recipes:
  • Peruvian Vegetable Recipes for Flavorful Healthy Meals
  • Vegetarian Swiss Chard Recipes for Healthy Meals
  • Vegetable Alfredo Recipes for Creamy, Healthy Dinners

Nutrition Facts

Note: Values are approximate and will vary based on brand and ingredient choices.

Serving Suggestions

• Classic pairing: Serve with a crisp green salad tossed in lemon vinaigrette for freshness and contrast.
• Bread on the side: Warm, crusty bread or homemade garlic bread is perfect for mopping up every last bit of sauce. For a homemade option, try this Vegan Bread Machine Recipe for Soft, Delicious Loaves.
• Light soup starter: Begin with a bowl of Low Calorie Vegetable Soup for extra veg and a comforting start.
• Make it a feast: Add roasted Mediterranean vegetables, marinated olives, or a platter of antipasti for special occasions.
• Finish with dessert: For a sweet ending, a slice of Vegetarian Date Cake makes a lovely pairing.

Conclusion

The BBC Food vegetarian lasagna recipe is a testament to just how delicious and satisfying plant-based meals can be. With its layers of vibrant vegetables, creamy sauces, and cheesy topping, this dish is both a crowd-pleaser and a family favorite.

Whether you’re a seasoned vegetarian or just looking to reduce your meat intake, this lasagna is proof that you don’t have to compromise on flavor, comfort, or heartiness.

Best of all, it’s easy to adapt for different dietary needs and personal preferences. Make it vegan, gluten-free, or packed with your favorite vegetables.

Serve it for a cozy family dinner or a festive gathering—either way, it’ll bring warmth and joy to your table. For more delicious inspiration, explore our collection of vegetable-forward mains, like Peruvian Vegetable Recipes or Vegetable Alfredo Recipes.

Happy cooking and buon appetito!

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