Best Veg Lasagne Recipe UK For Delicious Home Cooking

Lasagne is a beloved classic in many British homes, but finding the best veg lasagne recipe UK can be a delicious challenge. Whether you’re a committed vegetarian or simply looking to sneak more veg into your meals, this recipe combines fresh, seasonal vegetables with rich, creamy béchamel and a robust tomato sauce for the ultimate comfort food experience.

The layers of pasta, cheese, and vibrant veggies make this dish both hearty and wholesome, perfect for family dinners or special occasions. Plus, it’s surprisingly simple to prepare, even if you’re new to cooking lasagne.

Get ready to impress your taste buds and your guests with a lasagne that’s packed with flavour and nutrition — all made with ingredients readily available in the UK.

Why You’ll Love This Recipe

This veg lasagne recipe stands out because it balances classic Italian flavours with a wholesome vegetable twist. Instead of relying on meat, it uses a medley of fresh vegetables like courgettes, mushrooms, and spinach to create layers bursting with texture and taste.

The creamy béchamel sauce adds a luscious richness that perfectly complements the tangy tomato base. Plus, it’s incredibly adaptable — you can easily swap in your favourite veggies or make it vegan by using plant-based cheese and milk alternatives.

It’s also a fantastic way to enjoy a filling meal without the heaviness of traditional meat lasagne.

Whether you’re cooking for vegetarians or anyone looking for a healthier comfort food option, this recipe is sure to become a staple in your recipe collection.

Ingredients

• 12 lasagne sheets (fresh or dried)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium courgettes, diced
• 200g chestnut mushrooms, sliced
• 200g fresh spinach
• 1 red bell pepper, diced
• 800g canned chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• 500ml whole milk
• 50g unsalted butter
• 50g plain flour
• 150g mozzarella cheese, grated
• 75g Parmesan cheese, grated
• Fresh basil leaves, for garnish (optional)

Equipment

• Large frying pan or skillet
• Medium saucepan (for béchamel sauce)
• Wooden spoon or spatula
• Whisk
• Ovenproof lasagne dish (approx. 20x30cm)
• Grater
• Knife and chopping board
• Measuring jug

Instructions

1. Prepare the vegetable sauce: Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté for 5 minutes until softened and translucent.
2. Add the vegetables: Stir in the diced courgettes, mushrooms, and red bell pepper. Cook for 7-8 minutes until the vegetables begin to soften. Add the spinach last and cook until wilted.
3. Make the tomato sauce: Pour in the canned chopped tomatoes and add the tomato purée, oregano, and basil. Season with salt and black pepper. Reduce the heat and simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens.
4. Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens and becomes smooth. Season with salt and pepper.
5. Preheat your oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
6. Assemble the lasagne: Spread a thin layer of vegetable tomato sauce on the bottom of your lasagne dish. Add a layer of lasagne sheets, then cover with more tomato sauce, a layer of béchamel sauce, and a sprinkle of mozzarella and Parmesan. Repeat these layers two more times, finishing with béchamel and cheese on top.
7. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and bubbling.
8. Rest and serve: Allow the lasagne to rest for 10 minutes before cutting. Garnish with fresh basil leaves if desired, then serve warm.

Tips & Variations

Tip: For a richer flavour, try adding a splash of red wine to the tomato sauce while it simmers. You can also experiment with different vegetables like roasted butternut squash or aubergine for seasonal variation.

Make it vegan: Use plant-based milk and vegan cheese alternatives, and swap the butter for a dairy-free spread. Nutritional yeast can add a cheesy flavour to your béchamel sauce.

Use no-boil lasagne sheets to save time—just make sure your sauces are a little runnier to help the sheets cook properly in the oven.

For added texture, sprinkle toasted pine nuts or walnuts between layers for a delightful crunch.

Nutrition Facts

Serving Suggestions

This veg lasagne pairs wonderfully with a crisp green salad, such as a classic rocket and cherry tomato mix dressed with a lemon vinaigrette. Garlic bread or a warm crusty baguette is also perfect for soaking up any extra sauce.

For a heartier meal, serve alongside steamed green beans or roasted Mediterranean vegetables. A glass of chilled Italian white wine, like Pinot Grigio, complements the creamy and tangy layers beautifully.

Conclusion

Whether you’re a seasoned vegetarian or just looking to enjoy a meat-free meal packed with flavour, this veg lasagne recipe is a winning choice. It combines fresh British vegetables with classic Italian techniques to create a dish that’s both comforting and nutritious.

The creamy béchamel and rich tomato sauce work in harmony to elevate simple ingredients into something truly special.

Easy to prepare and adaptable to whatever you have on hand, this recipe is perfect for weeknight dinners or entertaining guests. If you enjoyed this, be sure to check out other delicious recipes like our Kosher Lasagna Recipe, or for something sweet to finish, try the Marzipan Challah Recipe.

For an exciting twist on dough, you can’t miss the Magic Dough Recipe.

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