BBC Good Food Recipe Veg Lasagne: Easy & Delicious Guide

Few dishes capture the heart of comfort food quite like a classic vegetable lasagne. Inspired by the much-loved BBC Good Food recipe veg lasagne, this version brings together layers of roasted vegetables, creamy béchamel, tangy tomato sauce, and golden bubbling cheese.

Whether you’re cooking for a weeknight family dinner or looking to impress guests at a potluck, this veggie lasagne promises both flavor and satisfaction without any meat in sight. The beauty of this dish lies in its adaptability: use your favorite seasonal vegetables or whatever you have on hand, and make it your own.

Each bite bursts with color, texture, and nutrition, making it a staple for vegetarians and veggie-lovers alike. Ready to discover how to make this crowd-pleaser at home?

Why You’ll Love This Recipe

This vegetable lasagne is a standout for several reasons. First, it’s a fantastic way to pack in extra veggies while still enjoying a dish that feels indulgent and hearty.

The layers of roasted vegetables, rich tomato sauce, and creamy béchamel create a symphony of flavors and a melt-in-the-mouth texture that’s hard to beat.

It’s also make-ahead friendly, freezes beautifully, and can be easily adapted for vegan or gluten-free diets. Whether you’re a seasoned cook or a beginner, the steps are straightforward, and the payoff is huge!

Plus, it’s a great recipe to get kids excited about eating their vegetables.

For more healthy and delicious veggie dinners, check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners and Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious.

Ingredients

Equipment

• Large frying pan or skillet
• Large saucepan
• Baking dish (about 9×13 inches or similar)
• Wooden spoon
• Whisk
• Sharp knife
• Chopping board
• Measuring cups and spoons
• Cheese grater
• Colander (if using fresh spinach)

Instructions

1. Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6. Prepare your baking dish by lightly greasing it with olive oil.
2. Cook the vegetables: Heat 2 tbsp olive oil in the large frying pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic, carrots, red pepper, courgette, aubergine, and mushrooms. Cook for another 8-10 minutes, stirring occasionally, until the veggies are just tender and golden.

   Roasting the vegetables can add extra flavor—spread them on a tray, drizzle with oil, and roast for 25 minutes, then add to your pan if you prefer a deeper taste.

3. Add tomato elements: Stir in the tomato purée, canned tomatoes, oregano, basil, bay leaf, and a good pinch of salt and pepper. Bring to a simmer, cover, and cook gently for 15 minutes. Remove the bay leaf. If using frozen spinach, add it now and cook for 3-4 minutes, or wilt in fresh spinach at the end.
4. Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and stir for 2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens (about 5-7 minutes). Stir in the nutmeg and half of the cheddar cheese. Season with salt and pepper.

   If you want a vegan béchamel, substitute the milk and butter for plant-based alternatives, or try this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

5. Assemble the lasagne: Spoon a thin layer of vegetable sauce into the bottom of the baking dish. Add a layer of lasagne sheets. Top with more vegetable sauce, then pour over a third of the béchamel. Repeat the layers, finishing with a final layer of béchamel sauce on top.
6. Add the cheeses: Sprinkle the remaining cheddar and all the parmesan over the top. For extra golden color, add a few dots of butter.
7. Bake: Place the dish in the preheated oven and bake for 40-45 minutes until the top is golden and bubbling and the pasta is tender when pierced with a knife.
8. Rest and serve: Let the lasagne rest for 10-15 minutes before slicing. This helps the layers set and makes serving easier.

Tips & Variations

• Make it vegan: Swap in vegan cheese and plant-based milk and butter, or check out our Soy Free Vegan Recipes for Delicious Plant-Based Meals for more plant-based inspiration.
• Gluten-free version: Use gluten-free lasagne sheets and flour for the béchamel.
• Change up the veggies: Add sweetcorn, butternut squash, leeks, or kale for a twist.
• Add protein: Stir in cooked lentils or chickpeas to the vegetable sauce for extra substance.
• Make ahead: Assemble the lasagne the night before and bake when ready to serve. It also freezes well—just defrost and reheat until piping hot.
• Serving for a crowd? Double the recipe and use two large baking dishes.
• Looking for more easy veg ideas? Try our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for hands-off meals.

Nutrition Facts

These values are approximate and will vary depending on your choice of cheese, milk, and vegetables. For a lighter version, use low-fat cheese and milk.

Serving Suggestions

• Pair your vegetable lasagne with a simple green salad tossed in lemon vinaigrette to balance the richness.
• Serve with crusty garlic bread or a slice of Vegan Bread Machine Recipe for Soft, Delicious Loaves for a heartier meal.
• For a Mediterranean touch, add a platter of marinated olives, artichoke hearts, and roasted peppers on the side.
• Looking for a sweet finish? Try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert!

Conclusion

This BBC Good Food recipe veg lasagne truly delivers everything you want in a vegetarian main: luscious layers, deep flavor, and plenty of nutrition. It’s perfect for sharing with friends and family, and the leftovers (if you’re lucky enough to have any!) taste even better the next day.

Don’t hesitate to experiment with different vegetables or cheeses to suit your taste and the seasons.

Whether you’re feeding a crowd, meal-prepping for the week, or just craving a comforting classic, this veg lasagne has you covered. Enjoy the process of building those beautiful layers—and even more, enjoy every mouthful of the finished dish.

Happy cooking!

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