My delicious vegetarian lasagne recipe. Crammed full of roasted peppers, tomatoes and onions, and plenty of creamy homemade béchamel sauce and cheese.
I’m not a vegetarian and generally I tend to eat meat as a major part of most of my meals. However, I’ve always enjoyed vegetable lasagne so thought I would have a go at creating my own.
There are a couple of other reasons for creating this vegetable lasagne recipe…
- I’m always looking for ways to sneak extra fruit and vegetables into my family’s food. By cutting the meat and making the dish all about the vegetables it gives me the perfect opportunity to cram in as many as possible (This vegetable lasagne contributes two of your five-a-day).
- I’m always clueless about cooking for vegetarian friends so I want to increase my repertoire of things to be able to offer them.
I mentioned recently in my recipe for roasted carrot and swede mash that I find that roasting the vegetables really enhances the flavour, and I’ve used that approach again here.
Another advantage is that you can just chop them and then pop them into the oven and leave them. Whereas if you were cooking them on the hob you’d have to keep checking back to make sure they don’t burn.
If you want to save time (not cooking time but the amount of time you have to spend in the kitchen) you can also buy pre-made white sauce. However, if you do have the time making your own is really simple so you should definitely give it a try.
My vegetarian lasagne recipe
I nearly made a huge mistake with this vegetable lasagne recipe. I decided early on that I wanted to use two different types of cheese to create more of a contrast in flavours.
I decided to use cheddar and parmesan. Fine for me, I’m a meat eater. Not fine if you’re vegetarian.
I just assumed that all cheese is vegetarian. However, some cheeses (including parmesan) are made using calf rennet (take a look at the Vegetarian Society website if you want to know more).
When I discovered that parmesan wasn’t in fact vegetarian, I trotted off to my local supermarket to find a suitable alternative. Whilst there are plenty of vegetarian cheeses available, it’s tough to find one in the hard cheeses section. In the end I settled for mature Manchego, which is made from sheep’s milk. I hadn’t actually tried it before but it turns out I really like it, so expect to see it cropping up more often in my recipes.
So anyway, all my non-vegetarian readers, take this as a warning. Don’t make the same mistake I did. If you’re cooking for a veggie friend then please, please check the label of your cheese.
Vegetable lasagne nutritional information per serving
This is the estimated nutritional information per portion. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.