Vegetarian Lasagne

As some of you are aware I have been following a vegetarian diet for the month of January. It has been so enjoyable that I will take a lot of what I have learnt as part of my new lifestyle.

On a Sunday afternoon we normally have roast dinner. It has been a big challenge trying to find a vegetarian equivalent to replace this. Vegetable lasagne has been the most popular replacement to date (and I expect we will carry on having it instead of the meat version. We much prefer this one). Here’s my recipe. Hope you will try and enjoy it.


  • Oil for frying
  • 2 aubergines, chopped into very small pieces (less than 1 cm if you can)
  • 1 red bell pepper, chopped finely
  • 1 courgette, grated

For the tomato sauce you will need:

  • 1 large onion
  • 2 cloves garlic
  • 2 tablespoons tomato purée
  • 1x 400g can of tomatoes
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar (brown if you have some)
  • 1 tablespoon mixed dried herbs
  • salt and pepper

For the white sauce you will need

  • 60g butter
  • 60g plain flour
  • 600ml milk
  • pinch nutmeg

You will also need

  • about 12-15 dried lasagne sheets (ones which do not need precooking)
  • 125g ball mozzarella cheese (or use your favourite cheese)


  • Begin by frying the Aubergine and red pepper. Set aside in a separate bowl. Stir in the grated courgette



  • To make the tomato sauce fry the onions and garlic in oil for about 5 minutes (or until softened). Add the tomato purée and fry for anther couple of minutes. Pour in the chopped tomatoes and herbs and leave to simmer about 20 minutes. Add vinegar and sugar. Season with salt and pepper. Add a little water if the sauce appears too thick
  • tomato sauce
  • Sir in the vegetables and set aside


To make the white sauce  I just throw in the butter, flour and milk in a saucepan. Stir continuously using a whisk until I get a thick smooth sauce

To assemble:

I use a 23cm square baking dish or a 20 x 30cm one (I happen to have both and the recipe fits either perfectly

  • Arrange a layer(one third) of the vegetable/ tomato sauce mixture



  • Follow on with a layer of Lasagne sheets



  • And a quarter of the white sauce 



  • Layer on another third of the vegetable mixture, then lasagne sheets, and another 1/4 of the white sauce 



  • Repeat above process one more time ending with the last quarter of the white sauce making sure the lasagne sheets are covered completely 
  • Top with blobs of mozzarella cheese and bake in a preheated oven (160 C fan/ 180 C conventional) for about 30 minutes or until pasta is tender and top is golden







Leave a Reply

Your email address will not be published. Required fields are marked *