James Martin Vegetable Lasagne​

James Martin Vegetable Lasagne is made with layers of tender roasted vegetables, a rich tomato and basil sauce, and a creamy, classic béchamel. The result is a bubbly, golden-brown bake, packed with savory flavors and topped with melted mozzarella and Parmesan cheese. It is the perfect vegetarian main course for a family dinner or a cozy Sunday lunch.

Try More Recipes:

• James Martin Christmas Cake
• James Martin Sticky Toffee Pudding
• James Martin Chicken And Leek Pie Recipe​

Why You Will Love This Vegetable Lasagne:

• It’s Not Watery: Roasting the vegetables before you build the lasagne is the secret. This removes their excess moisture, so you get a rich, flavorful dish instead of a soggy, watery mess.
• Classic Béchamel Sauce: This recipe uses a real, homemade béchamel (white sauce). This creamy, buttery sauce adds a level of richness and luxury that you just can’t get from using ricotta cheese.
• Incredibly Flavorful: The combination of sweet roasted vegetables, a bright tomato-basil sauce, and the savory béchamel creates a perfect balance of flavors. It is a hearty, satisfying vegetarian meal.
• A Perfect Make-Ahead Meal: You can assemble the entire lasagne a day before you need it. Just cover it and keep it in the fridge, then bake it for an extra-easy dinner party or family meal.

Vegetable Lasagne Ingredients

For the Roasted Vegetables:

• 1 aubergine (eggplant), sliced
• 2 courgettes (zucchini), sliced
• 2 carrots, sliced
• 4 roasted red peppers (from a jar), sliced
• 2 tablespoons olive oil
• Salt and black pepper

For the Tomato Sauce:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cans (400g each) chopped tomatoes
• 1 can (400g) grated tomatoes
• 1 large bunch of fresh basil, leaves torn
• Salt and pepper to taste

For the Béchamel Sauce (White Sauce):

• 75g (5 tbsp) butter
• 50g (1/3 cup) plain flour
• 500ml (2 cups) whole milk

For Assembling:

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• 12 lasagne sheets (fresh or dried)
• 200g (7 oz) mozzarella cheese, torn
• 50g (1/2 cup) Parmesan cheese, grated

How To Make James Martin Vegetable Lasagne

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the sliced aubergine, courgettes, and carrots with olive oil, salt, and pepper. Spread them on a baking tray and roast for 20-25 minutes, or until tender and lightly charred. Add the sliced roasted peppers to the tray.
2. Make the tomato sauce: While the vegetables roast, heat 1 tablespoon of olive oil in a saucepan. Add the minced garlic and cook for 1 minute. Pour in the chopped and grated tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes until the sauce is rich and reduced. Stir in the torn basil leaves and season with salt and pepper.
3. Make the béchamel sauce: Melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. This is called a ‘roux’. Gradually pour in the milk, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer, whisking until it thickens. Season with salt and pepper.
4. Assemble the lasagne: Spoon one-third of the tomato sauce into the bottom of a large ovenproof dish. Top with a layer of the roasted vegetables. Place a single layer of lasagne sheets on top.
5. Repeat the layers: Repeat the process: add another third of the tomato sauce, the remaining vegetables, and another layer of lasa_gne sheets. Finish with the last of the tomato sauce.
6. Top and bake: Pour the béchamel sauce evenly over the top layer. Sprinkle with the torn mozzarella and grated Parmesan cheese. Bake in the oven for 30 minutes, or until the top is golden brown and the sauce is bubbling.

Recipe Tips

• Roast for Flavor: Roasting the vegetables before adding them to the lasagne is key. It removes excess water (preventing a soggy lasagne) and caramelizes the vegetables, which adds a deep, savory flavor.
• Use Fresh Basil: The fresh basil, stirred in at the end, gives the tomato sauce a bright, aromatic flavor that you can’t get from dried herbs.
• Let It Rest: This is the most important tip! Once the lasagne comes out of the oven, let it rest on the counter for at least 10-15 minutes. This allows the layers to set, so you can cut a perfect, clean slice.
• Make-Ahead: You can assemble the entire lasagne a day in advance. Cover it and store it in the refrigerator, then bake it when you’re ready (you may need to add 10-15 minutes to the cooking time).

What To Serve With Vegetable Lasagne?

This rich cheesy lasagne is a full meal on its own it pairs perfectly with a crisp, simple green salad tossed in a sharp lemon vinaigrette to cut through the richness. A few slices of warm crusty garlic bread are also a must-have for mopping up any extra sauce on the plate.

How To Store Leftovers Vegetable Lasagne?

• Refrigerate: Once cooled, cover the dish with foil or transfer individual slices to an airtight container store in the refrigerator for up to 3 days.
• Freeze: You can freeze the lasagne, either baked or unbaked. Wrap the dish tightly in both plastic wrap and foil it will keep for up to 3 months. Thaw overnight in the refrigerator before baking.

How To Reheat JLeftovers Vegetable Lasagne?

1. In the Oven (Best Method) This method heats the lasagne evenly and makes the cheesy top golden and bubbly again.

• Preheat: Set your oven to 375°F (190°C).
• Prep: Place a slice (or the whole dish) in an oven-safe container. If it looks dry, add a tablespoon of water or milk to the bottom.
• Heat: Cover the dish tightly with aluminum foil to trap steam and prevent the top from burning. Bake for 20-30 minutes, or until the center is piping hot. For the last 5 minutes, remove the foil to crisp up the cheese.

2. In the Microwave (Fastest Method) This is great for a single slice when you’re in a hurry, but the texture won’t be as good.

• Prep: Place a slice on a microwave-safe plate.
• Heat: Cover the plate with a microwave-safe lid or a damp paper towel (this helps it steam and heat evenly).
• Cook: Heat on high power for 2 to 3 minutes, or until the center is steaming hot. Let it sit for one minute before eating, as the center will be very hot.

FAQs

Vegetable Lasagne Nutrition Facts

Serving Size: 1 slice (1/6 of dish)

• Calories: 410 kcal
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 50mg
• Sodium: 650mg
• Total Carbohydrate: 42g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 18g

James Martin Vegetable Lasagne​

Recipe by Ella ThompsonCourse: Dinner, Lunch, MainCuisine: American, british, ItalianDifficulty: Beginner

Servings

6

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

410

kcal

James Martin Vegetable Lasagne is made with layers of tender roasted vegetables, a rich tomato and basil sauce, and a creamy, classic béchamel. The result is a bubbly, golden-brown bake, packed with savory flavors and topped with melted mozzarella and Parmesan cheese. It is the perfect vegetarian main course for a family dinner or a cozy Sunday lunch.

Ingredients

• 1 aubergine (eggplant), sliced

• 2 courgettes (zucchini), sliced

• 2 carrots, sliced

• 4 roasted red peppers (from a jar), sliced

• 2 tablespoons olive oil

• Salt and black pepper

• For the Tomato Sauce:

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 2 cans (400g each) chopped tomatoes

• 1 can (400g) grated tomatoes

• 1 large bunch of fresh basil, leaves torn

• Salt and pepper to taste

• For the Béchamel Sauce (White Sauce):

• 75g (5 tbsp) butter

• 50g (1/3 cup) plain flour

• 500ml (2 cups) whole milk

• For Assembling:

• 12 lasagne sheets (fresh or dried)

• 200g (7 oz) mozzarella cheese, torn

• 50g (1/2 cup) Parmesan cheese, grated

Directions

• Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the sliced aubergine, courgettes, and carrots with olive oil, salt, and pepper. Spread them on a baking tray and roast for 20-25 minutes, or until tender and lightly charred. Add the sliced roasted peppers to the tray.
• Make the tomato sauce: While the vegetables roast, heat 1 tablespoon of olive oil in a saucepan. Add the minced garlic and cook for 1 minute. Pour in the chopped and grated tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes until the sauce is rich and reduced. Stir in the torn basil leaves and season with salt and pepper.
• Make the béchamel sauce: Melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. This is called a ‘roux’. Gradually pour in the milk, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer, whisking until it thickens. Season with salt and pepper.
• Assemble the lasagne: Spoon one-third of the tomato sauce into the bottom of a large ovenproof dish. Top with a layer of the roasted vegetables. Place a single layer of lasagne sheets on top.
• Repeat the layers: Repeat the process: add another third of the tomato sauce, the remaining vegetables, and another layer of lasa_gne sheets. Finish with the last of the tomato sauce.
• Top and bake: Pour the béchamel sauce evenly over the top layer. Sprinkle with the torn mozzarella and grated Parmesan cheese. Bake in the oven for 30 minutes, or until the top is golden brown and the sauce is bubbling.

Notes

• Roast for Flavor: Roasting the vegetables before adding them to the lasagne is key. It removes excess water (preventing a soggy lasagne) and caramelizes the vegetables, which adds a deep, savory flavor.
  Use Fresh Basil: The fresh basil, stirred in at the end, gives the tomato sauce a bright, aromatic flavor that you can’t get from dried herbs.
  Let It Rest: This is the most important tip! Once the lasagne comes out of the oven, let it rest on the counter for at least 10-15 minutes. This allows the layers to set, so you can cut a perfect, clean slice.
  Make-Ahead: You can assemble the entire lasagne a day in advance. Cover it and store it in the refrigerator, then bake it when you’re ready (you may need to add 10-15 minutes to the cooking time).