Best Vegetarian Lasagna Recipe Jamie Oliver Inspired

Lasagna is a timeless classic that brings people together around the dinner table. If you’re looking to enjoy a hearty, comforting meal without meat, Jamie Oliver’s best vegetarian lasagna recipe is exactly what you need.

Packed with fresh vegetables, creamy cheese, and layers of tender pasta sheets, this dish is both satisfying and nutritious. Whether you’re a vegetarian or simply want to add more plant-based meals to your repertoire, Jamie’s approach ensures bold flavors and a perfect balance of textures.

The recipe is straightforward, making it ideal for both beginners and seasoned cooks who want to impress family or friends.

In this post, I’ll guide you through Jamie Oliver’s delicious vegetarian lasagna recipe step-by-step, share tips to elevate your lasagna game, and even suggest some variations to keep things exciting. Get ready to fill your kitchen with the warm aroma of roasted vegetables, creamy béchamel, and melted cheese — a true celebration of vegetarian cooking!

Why You’ll Love This Recipe

This vegetarian lasagna recipe is a celebration of fresh ingredients and wholesome flavors. Jamie Oliver masterfully layers roasted vegetables with a rich tomato sauce and creamy béchamel, finishing it off with loads of mozzarella and parmesan for that irresistible cheesy crust.

It’s a crowd-pleaser that never feels heavy or bland.

What makes this recipe stand out is its versatility and ease. You can prepare most components ahead of time, making it perfect for busy weeknights or weekend meal prep.

Plus, it’s a fantastic way to sneak more veggies into your diet without compromising on taste. Whether served as a family dinner or a potluck favorite, this lasagna will win hearts and satisfy appetites.

Ingredients

• 2 medium aubergines (eggplants), cut into 2cm chunks
• 2 courgettes (zucchini), sliced into thick rounds
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 700g canned chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 12 lasagna sheets (fresh or dried)
• 400ml whole milk
• 50g unsalted butter
• 50g plain flour
• 200g mozzarella cheese, sliced
• 100g grated parmesan cheese
• A handful of fresh basil leaves

Equipment

• Large baking tray or roasting pan
• Large frying pan or skillet
• Medium saucepan for béchamel sauce
• Wooden spoon
• Whisk
• Lasagna baking dish (approx. 30x22cm)
• Knife and chopping board
• Measuring jug
• Grater

Instructions

1. Preheat your oven to 200°C (400°F) / gas mark 6. Place the cut aubergines, courgettes, and peppers onto a large baking tray. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 25-30 minutes until tender and slightly caramelized.
2. While the vegetables roast, prepare the tomato sauce. Heat a large frying pan over medium heat, add a splash of olive oil, and gently fry the chopped onion and garlic until soft and translucent, about 5-7 minutes.
3. Add the canned chopped tomatoes, tomato purée, and dried oregano to the pan. Season with salt and pepper, then simmer gently for 15-20 minutes until thickened. Stir occasionally to prevent sticking.
4. Make the béchamel sauce. In a medium saucepan, melt the butter over low heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
5. Gradually pour in the milk while continuously whisking to avoid lumps. Cook over medium heat, whisking until the sauce thickens and coats the back of a spoon. Season with a pinch of salt and pepper, then remove from heat.
6. Once the vegetables are roasted, roughly chop them and mix into the tomato sauce. Add the fresh basil leaves and stir to combine.
7. Assemble the lasagna. Spread a thin layer of the vegetable tomato sauce on the bottom of the lasagna dish. Add a layer of lasagna sheets, followed by more sauce, then a layer of béchamel, and some mozzarella slices. Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel and a sprinkle of parmesan cheese on top.
8. Bake the lasagna in the preheated oven for 35-40 minutes. The top should be golden and bubbling. Let it cool for 10 minutes before serving to set the layers.

Tips & Variations

“For a richer flavor, try adding a splash of white wine to the tomato sauce while it simmers.”

– Use fresh lasagna sheets if you want a softer texture and shorter cooking time.

– Add chopped spinach or kale to the vegetable mix for an extra nutrient boost.

– For a vegan twist, substitute the béchamel with a cashew cream sauce and use vegan cheese alternatives.

– If you love a bit of spice, add red chili flakes to the tomato sauce.

– Try swapping mozzarella for ricotta or cottage cheese between layers for a creamier texture.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a simple arugula and cherry tomato mix. For a heartier meal, serve it alongside roasted garlic bread or a crusty baguette to soak up the delicious sauces.

For a refreshing contrast, try a chilled glass of white wine like Sauvignon Blanc or a light, fruity red such as Pinot Noir. If you’re interested in exploring more recipes that complement this meal, check out the Classico Sun Dried Tomato Alfredo Sauce Recipe or cool down with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

Conclusion

Jamie Oliver’s best vegetarian lasagna recipe is a fantastic way to enjoy a comforting, flavorful meal without meat. Its layers of roasted vegetables, rich tomato sauce, creamy béchamel, and melted cheese create a satisfying dish that appeals to both vegetarians and meat-eaters alike.

The recipe is approachable and flexible, allowing you to customize it with your favorite vegetables or dietary preferences.

Whether you’re cooking for a family dinner or preparing a dish for guests, this lasagna is sure to impress. It’s a wonderful introduction to vegetarian cooking that proves plant-based meals can be just as indulgent and delicious.

Don’t forget to explore other recipes like the Cheese Penny Recipe for more culinary inspiration!

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