Lasagne has always been one of my ultimate comfort foods. Growing up, it was usually the meat-filled version that made its way to our dinner table, but as I’ve leaned more into vegetarian cooking over the years, I found myself looking for a veggie alternative that didn’t feel like a compromise. That’s when I came across Mary Berry’s vegetable lasagne. I tried it once, and I haven’t looked back since.
I remember the first time I made this. It was a chilly weekend afternoon, and I was hosting a few friends who preferred vegetarian meals. I needed something hearty, satisfying, and full of flavor. I didn’t want it to be just a side dish. I wanted it to stand proudly on its own. I followed Mary Berry’s recipe, layering roasted vegetables, rich tomato sauce, creamy white sauce, and sheets of lasagne. The result was everything I hoped for.
This lasagne is a celebration of simple ingredients done right. The roasted vegetables bring sweetness and depth, the tomato sauce adds brightness, and the cheese topping pulls it all together in that golden, bubbly finish. It’s the kind of meal that leaves everyone at the table feeling nourished and happy.
What I love most about it is how versatile it is. You can switch up the veggies based on what’s in season or what you already have. I’ve made it with courgettes, mushrooms, peppers, even butternut squash. It always works.
So if you’re searching for a vegetarian lasagne that’s comforting, filling, and packed with flavor, I really think this one will become a regular in your kitchen too. Let me show you how I make it, along with all the little touches I’ve added to make it just right for my taste.
What is Mary Berry Vegetable Lasagne?
Mary Berry’s vegetable lasagne is a classic layered pasta dish featuring roasted vegetables, tomato sauce, béchamel sauce, and lasagne sheets. It’s baked until bubbly and golden, offering a rich and satisfying vegetarian meal that’s perfect for gatherings or weeknight dinners.
Why you should try this recipe?
You should try this recipe because it’s comforting, full of wholesome vegetables, and incredibly flavorful. It’s a fantastic make-ahead dish, perfect for vegetarians and meat-eaters alike. Plus, it freezes well and tastes just as good the next day.
Ingredients needed to make Mary Berry Vegetable Lasagne
For the roasted vegetables:
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1 large aubergine, chopped
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2 courgettes, sliced
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1 red pepper, chopped
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1 yellow pepper, chopped
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1 red onion, sliced
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2 tablespoons olive oil
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Salt and pepper to taste
For the tomato sauce:
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 can chopped tomatoes
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2 tablespoons tomato purée
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1 teaspoon dried oregano
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Salt and pepper to taste
For the white sauce:
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50g butter
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50g plain flour
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600ml milk
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100g grated cheddar cheese
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Salt, pepper, and a pinch of nutmeg
Other:
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6 to 8 lasagne sheets (pre-cooked or no-boil)
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50g extra cheese for topping (cheddar or mozzarella)
Instruction to make Mary Berry Vegetable Lasagne
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Preheat the oven to 200°C (180°C fan).
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Spread the chopped vegetables on a baking tray, drizzle with olive oil, season, and roast for 25 minutes until tender.
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Meanwhile, make the tomato sauce by heating oil in a pan, adding garlic, then the chopped tomatoes, tomato purée, oregano, salt, and pepper. Simmer for 10 minutes.
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To make the white sauce, melt butter in a saucepan. Add flour and stir for a minute. Gradually whisk in the milk. Stir continuously until thickened, then add the cheese, salt, pepper, and nutmeg.
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In a large ovenproof dish, layer as follows: a bit of tomato sauce, a layer of lasagne sheets, half the roasted vegetables, half the tomato sauce, a bit of white sauce, another layer of pasta, the remaining vegetables, tomato sauce, the last layer of pasta, and then pour the rest of the white sauce on top.
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Sprinkle with extra cheese.
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Bake in the oven for 30 to 35 minutes until golden and bubbling.
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Let it rest for 5 to 10 minutes before serving.
Mary Berry Vegetable Lasagne
Ingredients
For the roasted vegetables:
- 1 large aubergine chopped
- 2 courgettes sliced
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 red onion sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the tomato sauce:
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 can chopped tomatoes
- 2 tablespoons tomato purée
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the white sauce:
- 50 g butter
- 50 g plain flour
- 600 ml milk
- 100 g grated cheddar cheese
- Salt pepper, and a pinch of nutmeg
Other:
- 6 to 8 lasagne sheets pre-cooked or no-boil
- 50 g extra cheese for topping cheddar or mozzarella
Instructions
- Preheat the oven to 200°C (180°C fan).
- Spread the chopped vegetables on a baking tray, drizzle with olive oil, season, and roast for 25 minutes until tender.
- Meanwhile, make the tomato sauce by heating oil in a pan, adding garlic, then the chopped tomatoes, tomato purée, oregano, salt, and pepper. Simmer for 10 minutes.
- To make the white sauce, melt butter in a saucepan. Add flour and stir for a minute. Gradually whisk in the milk. Stir continuously until thickened, then add the cheese, salt, pepper, and nutmeg.
- In a large ovenproof dish, layer as follows: a bit of tomato sauce, a layer of lasagne sheets, half the roasted vegetables, half the tomato sauce, a bit of white sauce, another layer of pasta, the remaining vegetables, tomato sauce, the last layer of pasta, and then pour the rest of the white sauce on top.
- Sprinkle with extra cheese.
- Bake in the oven for 30 to 35 minutes until golden and bubbling.
- Let it rest for 5 to 10 minutes before serving.
Notes
Nutritional value
Per serving (based on 6 servings):- Calories: 420 kcal
- Protein: 15g
- Carbohydrates: 45g
- Sugars: 10g
- Fat: 20g
- Fiber: 7g
What goes well with Mary Berry Vegetable Lasagne
I usually serve this with a simple green salad tossed in olive oil and lemon juice. Garlic bread or focaccia also makes a great side. A chilled glass of white wine or a sparkling elderflower drink complements it beautifully.
My tips to make the best Mary Berry Vegetable Lasagne
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Roast the vegetables until they’re slightly charred for extra flavor.
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Use no-boil lasagne sheets to save time, but make sure there’s enough sauce to keep them soft.
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Season every layer lightly to avoid blandness.
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Let it rest before slicing so it holds its shape.
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Make it a day ahead for deeper flavors.
Easy variations of Mary Berry Vegetable Lasagne
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Add spinach or kale between the layers.
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Mix in ricotta or cottage cheese for a creamy boost.
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Use butternut squash, mushrooms, or leeks instead of peppers and courgettes.
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Add lentils or chickpeas for extra protein.
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Make it gluten-free with gluten-free pasta sheets and flour.
Best way to store Mary Berry Vegetable Lasagne
Let it cool completely before refrigerating in an airtight container. It will keep for up to 3 days. To freeze, slice into portions, wrap tightly, and store for up to 3 months. Reheat in the oven or microwave until hot throughout.
Nutritional value
Per serving (based on 6 servings):
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Calories: 420 kcal
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Protein: 15g
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Carbohydrates: 45g
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Sugars: 10g
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Fat: 20g
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Fiber: 7g
These values can vary depending on vegetables, cheese, and lasagne sheets used.
FAQs
Can I make this ahead of time?
Yes, you can assemble it a day in advance and bake it when needed.
Do I have to roast the vegetables?
Roasting brings out the flavor, but you can sauté them if short on time.
Can I make it vegan?
Yes, use plant-based milk, vegan cheese, and dairy-free butter.
Can I freeze the whole dish?
Absolutely. Just bake from frozen or thaw overnight and reheat.
What’s the best cheese to use?
Cheddar gives a nice sharpness, but mozzarella or a mix of both works well.
Conclusion
This Mary Berry vegetable lasagne has become a cherished recipe in my kitchen. It’s one of those dishes that I make when I want something familiar, comforting, and a little bit special. Every time I pull it out of the oven and see that bubbling golden top, I’m reminded of how satisfying it is to cook with simple ingredients that come together beautifully.
The first time I made this lasagne, I remember thinking it might not live up to the meat versions I was used to. But I was wrong. The combination of roasted vegetables, creamy sauce, and just the right amount of cheese made it feel every bit as indulgent, and even more flavorful in its own way. It won over everyone at the table, even the most devoted carnivores.
Now I make it often, especially when I want to cook ahead or share a meal with friends. It reheats well, travels well, and always disappears quickly. I’ve even taken it along to potlucks and gatherings, where it gets requested again and again. It’s the kind of recipe that feels wholesome without sacrificing flavor or comfort.
I love that I can change it up with the seasons. In summer, I use courgettes and peppers. In autumn, I switch to mushrooms and squash. No matter what I use, the result is always warm, satisfying, and packed with goodness.
If you’re looking for a vegetable lasagne that is both hearty and heartwarming, I really recommend giving this one a try. It’s become one of those recipes I rely on again and again. And once you make it, I think it will earn a permanent spot in your rotation too.
Let me know how yours turns out. I’d love to hear what veggies you use.
