Dinner

Roasted Vegetable Lasagne Recipe

ByJake Silas November 17, 2025November 17, 2025

Introduction

Enjoy a comforting and flavorful roasted vegetable lasagne that combines tender roasted peppers and aubergines with rich tomato and creamy white sauces. This dish is perfect for a hearty family dinner or entertaining guests, bringing vibrant colors and delicious layers to your table.

A white rectangular dish holds a baked lasagna with multiple layers visible on one side where a portion is missing. The top layer is golden brown melted cheese with some darker browned spots and a few slices of red cherry tomatoes scattered across. Below this, layers of light yellow pasta sheets alternate with a rich red meat sauce mixed with small bits of meat and tomato, as well as some melted cheese in between. The dish sits on a rustic round trivet with a worn metal look, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 red peppers
2 aubergines
8 tbsp olive oil, plus a little for greasing
½ quantity tomato sauce (see below)
300g fresh pack lasagne sheets
½ quantity white sauce (see below)
125g ball mozzarella
Handful cherry tomatoes, halved

Instructions

Step 1: Preheat the oven to 200°C (fan 180°C, gas mark 6). Deseed the red peppers and cut them into large chunks. Trim the ends off the aubergines and slice them about ½ cm thick.
Step 2: Lightly grease two large baking trays. Arrange the peppers and aubergine slices on the trays, toss with olive oil, and season well. Roast for 25 minutes until lightly browned.
Step 3: Reduce the oven temperature to 180°C (fan 160°C, gas mark 4). Lightly oil an ovenproof dish (about 30 x 20 cm).
Step 4: Begin layering the lasagne by placing a layer of the roasted vegetables at the bottom of the dish. Pour over one-third of the tomato sauce.
Step 5: Add a layer of lasagne sheets and drizzle over one-quarter of the white sauce. Repeat these layers until you have three layers of pasta.
Step 6: Spread the remaining white sauce over the top to cover the surface evenly. Scatter the mozzarella pieces and halved cherry tomatoes over the top.
Step 7: Bake in the oven for 45 minutes until the lasagne is bubbling and golden on top.

Tips & Variations

Make your own tomato and white sauces ahead of time to deepen the flavors; both can be stored in the fridge or frozen for convenience.
Try adding mushrooms or zucchini to the roasted vegetable mix for extra texture.
For a richer dish, sprinkle some grated Parmesan cheese over the top before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until warmed through, or microwave slices individually. The lasagne also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white square baking dish filled with lasagna is shown, with the top layer covered in melted, golden-brown cheese that has some darker crispy spots and a few slices of red cherry tomatoes scattered on top; beneath the cheese is a layer of smooth, creamy sauce, and below that, visible through a cut-out section, there is a thick layer of rich, dark red meat sauce mixed with some mushrooms, all layered evenly between thin pasta sheets. The dish sits on a light blue textured trivet, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned roasted vegetables instead of fresh?

Fresh vegetables roast better for texture and flavor, but in a pinch, canned roasted vegetables can be drained and used. The dish may be slightly softer but still delicious.

Do I need to boil the lasagne sheets before assembling?

No, fresh pack lasagne sheets do not require pre-boiling. They will cook perfectly as the lasagne bakes with the sauces and vegetables.

Jake Silas