Best Vegetarian Lasagna Recipes UK for Easy Delicious Meals

Lasagna is a timeless classic, and when it comes to vegetarian versions, the UK has embraced some truly delicious twists. Whether you’re a committed vegetarian or just looking to add more plant-based meals to your routine, vegetarian lasagna offers a comforting, flavour-packed dish that’s perfect for family dinners or special occasions.

From layers of tender pasta sheets to rich tomato sauces, creamy béchamel, and an abundance of fresh vegetables, these recipes bring a delightful balance of textures and tastes. In this post, we’ll explore the best vegetarian lasagna recipes popular in the UK, designed to satisfy even the most discerning palates.

Get ready to discover recipes that combine wholesome ingredients with classic Italian flair, all while keeping it meat-free and utterly scrumptious.

Why You’ll Love This Recipe

Vegetarian lasagna is a wonderful way to enjoy a hearty meal without relying on meat. These recipes are packed with fresh vegetables like spinach, mushrooms, courgettes, and roasted peppers which not only add vibrant colour but also layers of flavour and nutrition.

The creamy cheese and béchamel layers create that iconic rich texture, while the tomato base adds a tangy depth. Plus, these recipes are highly adaptable to suit your personal taste or any dietary preferences, including gluten-free and vegan variations.

From quick weeknight dinners to impressive weekend meals, vegetarian lasagna is sure to become a favourite staple in your cooking repertoire.

Ingredients

• Lasagna sheets (fresh or dried) – 12 sheets
• Olive oil – 2 tbsp
• Onion – 1 large, finely chopped
• Garlic cloves – 3, minced
• Mushrooms – 250g, sliced
• Courgettes – 2 medium, diced
• Red bell pepper – 1, diced
• Spinach – 150g fresh or frozen
• Chopped tomatoes – 400g tin
• Tomato purée – 2 tbsp
• Dried mixed herbs – 1 tsp (oregano, basil, thyme)
• Ricotta cheese – 250g
• Mozzarella cheese – 200g, shredded
• Parmesan cheese – 50g, grated
• Butter – 50g
• Plain flour – 50g
• Milk – 600ml
• Nutmeg – a pinch, freshly grated
• Salt and pepper – to taste

Equipment

• Large frying pan or skillet
• Medium saucepan
• Whisk
• Mixing bowls
• Wooden spoon
• Ovenproof lasagna dish (approx 22cm x 30cm)
• Grater
• Knife and chopping board

Instructions

1. Preheat your oven to 190°C (fan 170°C, gas mark 5). Lightly grease your lasagna dish with olive oil or butter.
2. Prepare the vegetable sauce: Heat olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 5 minutes.
3. Add the sliced mushrooms, diced courgettes, and red bell pepper to the pan. Cook for 7-8 minutes until vegetables begin to soften.
4. Stir in the chopped tomatoes, tomato purée, and dried mixed herbs. Season with salt and pepper. Simmer gently for 15 minutes until the sauce thickens slightly. Add the spinach in the last 2 minutes, allowing it to wilt.
5. Make the béchamel sauce: In a medium saucepan, melt the butter over low heat. Once melted, whisk in the plain flour and cook for 1-2 minutes without browning. Gradually add the milk, whisking continuously to avoid lumps.
6. Cook the béchamel sauce over medium heat until it thickens to a creamy consistency. Remove from heat and season with salt, pepper, and a pinch of freshly grated nutmeg.
7. Assemble the lasagna: Start with a thin layer of vegetable sauce at the bottom of the dish.
8. Place a layer of lasagna sheets over the sauce, then spread half the ricotta cheese evenly on top.
9. Add another layer of vegetable sauce, followed by a layer of béchamel sauce. Sprinkle with a third of the shredded mozzarella.
10. Repeat the layering process – lasagna sheets, remaining ricotta, vegetable sauce, béchamel, and mozzarella.
11. Finish with a final layer of lasagna sheets topped with the remaining béchamel sauce. Generously sprinkle the grated Parmesan and remaining mozzarella on top.
12. Bake in the preheated oven for 35-40 minutes until golden and bubbling. Allow the lasagna to rest for 10 minutes before serving to set.

Tips & Variations

For a gluten-free option, substitute the lasagna sheets with gluten-free alternatives or use thinly sliced aubergine or courgette in their place.

Try adding roasted butternut squash or sweet potato for a sweet, earthy twist. For an extra protein boost, add cooked lentils or crumbled tofu to the vegetable sauce.

To make a vegan version, replace the ricotta and mozzarella with plant-based cheeses and use a dairy-free milk in the béchamel sauce.

If you love richer sauces, mix in a splash of Classico Sun Dried Tomato Alfredo Sauce Recipe into your béchamel for an indulgent flavour.

Nutrition Facts

Serving Suggestions

Vegetarian lasagna pairs beautifully with a fresh green salad drizzled with a simple balsamic vinaigrette or a classic Caesar salad for a more indulgent side. Roasted garlic bread or warm ciabatta also complement the dish perfectly, soaking up every last bit of sauce.

For a light finish, serve with a refreshing lemon sorbet or try an indulgent dessert like the Chocolate Heaven Cake Recipe for a decadent treat.

Conclusion

Whether you’re cooking for vegetarians or simply want a delicious, meat-free option, these best vegetarian lasagna recipes from the UK offer a perfect blend of comfort and nutrition. Layers of fresh vegetables, creamy béchamel, and melty cheese make every bite a delight.

With easy-to-follow steps and versatile ingredients, this dish is ideal for both beginners and seasoned cooks alike. Don’t hesitate to experiment with different veggies or cheeses to tailor the recipe to your taste.

For more inspiration on comforting dishes, check out our Cheese Penny Recipe or the warming Chili Recipe New Mexico. Happy cooking and enjoy your delicious vegetarian lasagna!

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