Go Back Email Link
Mary Berry Vegetable Lasagne Recipe

Mary Berry Vegetable Lasagne Recipe

Mary Berry's vegetable lasagne is packed with roasted vegetables in a rich tomato sauce, layered with silky béchamel.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Resting Time 8 minutes
Total Time 1 hour 23 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Roasted Vegetables:
  • 2 aubergines 3 courgettes, 2 red peppers, 1 yellow pepper — all in 2cm chunks
  • 300 g chestnut mushrooms halved
  • 4 tbsp olive oil 1 tsp dried oregano, salt and pepper
  • Tomato Sauce:
  • 2 tbsp olive oil 1 large onion, 4 garlic cloves
  • 2 x 400g tins chopped tomatoes 2 tbsp tomato purée
  • 1 tsp each caster sugar dried basil, dried oregano
  • Salt and pepper
  • Béchamel:
  • 75 g unsalted butter 75g plain flour, 900ml whole milk
  • ½ tsp nutmeg salt and white pepper
  • Layers:
  • 12 dried lasagne sheets no pre-cook
  • 100 g Parmesan finely grated
  • 150 g mozzarella torn (optional)

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Spread vegetables in single layer across 2 roasting trays. Drizzle with oil, sprinkle oregano, season. Roast 30–35 minutes until tender and slightly charred. Cool slightly.
  2. Cook onion in oil 8 minutes. Add garlic — 2 minutes. Add tomatoes, purée, sugar, and herbs. Season. Simmer 20 minutes. Stir in roasted vegetables.
  3. Melt butter. Add flour — stir 2 minutes. Add milk gradually, whisking. Cook until thickened. Add nutmeg and seasoning.
  4. Reduce oven to 180°C / 160°C fan / Gas 4. Spread thin béchamel on dish base. Layer: pasta, half vegetable sauce, third béchamel, Parmesan. Repeat. Final layer: pasta, remaining béchamel, Parmesan, mozzarella if using.
  5. Bake 35–40 minutes until golden and bubbling. Rest 10 minutes before serving.

Notes

Roast vegetables in a single layer on two trays — never crowd them.
Season the tomato sauce boldly — it is diluted by the béchamel during baking.
Start and finish with béchamel for the best structure and top.
Rest 10 minutes before serving for clean, neat portions.
Can be assembled 24 hours ahead and refrigerated before baking.
Freezes well before or after baking for up to 3 months.
QR Code linking back to recipe