This roasted vegetable lasagne with aubergine, mushrooms, and peppers is my favourite vegetarian lasagne recipe of all time. I first published it in my debut cookbook and have been making it ever since. Every layer is packed with flavour. Creamy ricotta, silky aubergine, smoky peppers, and rich tomato sauce. It’s a vegetarian lasagne so good you won’t miss the meat.
The recipe is adapted from Chef Jane Touwen, who initially taught it to friends at one of her cooking courses very long ago. It takes a bit of time because each component is prepared separately, but the results are worth every minute.
You can prepare the sauce and vegetables in advance to make assembling and baking easier on the day.
On one occasion, I left the pasta out by mistake, and the dish still turned out to be a winner.
FAQ: Roasted Vegetable Lasagne
Can I make roasted vegetable lasagne ahead of time?
Yes. Assemble it up to a day before and refrigerate, then bake before serving.
Can I freeze roasted vegetable lasagne?
Absolutely. Wrap portions well, freeze, and reheat in the oven when ready to eat.
Can I add spinach or zucchini to this lasagne?
Yes. Spinach or thinly sliced zucchini both work beautifully here—just make sure to cook off excess water first.
Can I make it vegan?
You can replace the ricotta and cream with cashew cream or vegan cheese alternatives.
What’s the best cheese for vegetarian lasagne?
A mix of mozzarella for melt, ricotta for creaminess, and Parmesan for depth works perfectly.
Serving Suggestions
- A crisp green salad with a lemon vinaigrette.
- Garlic bread or focaccia.
- A glass of Italian red wine like Chianti or Barbera.
Recipe Tips for Roasted Vegetable Lasagne
- Use freshly grated Parmesan for the best flavour.
- Double the mushrooms for a heartier dish.
- Substitute ricotta with cottage cheese for a lighter version.
Ingredients for the Tomato Sauce
- 1 large red onion finely chopped
- 3 garlic cloves crushed
- 2 Tbsp olive oil
- 2 x 410g tins chopped peeled tomatoes
- ¼ cup white wine
- 1 tsp sugar
- Salt and freshly ground black pepper
Ingredients for the Lasagne
- 250 grams mushrooms sliced
- 1 Tbsp olive oil + extra for brushing
- 2 large aubergines about 600g
- 3 red or yellow peppers
- ½ cup basil leaves shredded
- Lasagne sheets to make two layers
- 500 grams ricotta
- 1 cup 250ml cream 1 cup
- 250 grams mozzarella or goat’s cheese chevin
- 50 – 80 grams grated Parmesan
How to Make the Tomato Sauce
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Heat the olive oil in a saucepan and sauté the onion until soft, about 5 minutes.
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Add the garlic and cook for another minute.
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Stir in the tomatoes, wine, and sugar. Season to taste with salt and pepper.
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Simmer uncovered for 20–25 minutes until thickened.
How to Prepare the Vegetables
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Fry the mushrooms in a little olive oil until golden and caramelised.
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Slice the aubergines lengthways into 5mm thick slices. Brush both sides with olive oil and grill or roast for 5–10 minutes per side until browned.
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Char the peppers directly over a gas flame or under a hot grill. Place them in a plastic bag to sweat, then peel off the skins once cool. Remove seeds and slice.
How to Assemble the Lasagne
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Preheat the oven to 190°C (375°F).
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Spread a third of the tomato sauce on the base of an ovenproof baking dish.
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Layer in this order: half the basil, aubergine, peppers, lasagne sheets, ricotta, mushrooms, and cream.
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Repeat the layers, finishing with the remaining tomato sauce.
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Bake for 40–50 minutes until bubbling and tender.
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Remove from the oven, top with mozzarella (or goat’s cheese) and Parmesan, and bake for 10 more minutes until golden brown.
Storage and Reheating Instructions
- Fridge: Cool completely, cover tightly, and store in the fridge for up to 3 days.
- Freezer: Slice into portions, wrap each tightly in cling film, and freeze for up to 3 months.
- Reheating: Thaw overnight in the fridge, then bake at 180°C (350°F) for 20–25 minutes until heated through.
- Make-Ahead Tip:Â Assemble the lasagne a day before baking. Keep refrigerated and bake straight from cold, adding an extra 10 minutes to the cooking time.
A few of my best vegetarian pasta recipes
How to make perfect pasta alla norma (vegetarian pasta with aubergine/eggplant)
The best roasted butternut and mascarpone recipe
Easy creamy tomato & spinach tortelloniÂ
Melanzane alla parmigiana or aubergine parmigiana (aubergine & tomato bake)
You might enjoy a few of my other pasta recipes.
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