The very best vegetarian lasagne

I’m not sure I’ve mentioned it here before, but we’ve been a mostly vegetarian family for the past few years. We’ll eat meat if it’s prepared for us, whether at a friends’ house or a barbecue where it’s the only option, but we don’t cook meat at home and haven’t ordered it in a restaurant since we left London a few years ago. Our reasons for being vegetarian are mostly environmental, but we also really enjoy cooking and eating vegetarian foods. It has encouraged us to be more creative with our cooking and to come up with ways to get proteins into our meals.

Over the past couple years we’ve been perfecting the vegetarian lasagne, and I think we finally have the most delicious unbeatable recipe. I’m such a fan of lasagne — it’s a warming, filling, delicious meal you can prepare in advance and serve easily. We have a large baking dish we use, which feeds 16 people easily, and it’s one of my favourite things to make if we’re planning a big dinner with friends.

There are a few different steps to making lasagna, which can make it a bit time consuming. You’ve got to roast your vegetables, make a tomato sauce, make a béchamel sauce, and then layer it all together. But once it’s all finished, you’ve got your meal in a pan and you can relax come dinnertime.

Here’s our recipe for the most delicious vegetarian lasagne:

*Note: Our recipe makes a large lasagne, fitting into a 32 x 43 cm sized pan. You could divide this recipe in half and it would make a normal serving. Or… make two pans following the portions below and freeze one!


Roasted Vegetables:

  • 2 aubergines (eggplant)
  • 2 fennel bulbs
  • 5 courgettes (zucchini)
  • 3 medium sized red onions
  • 2 large red peppers (capsicums)
  • 3 sweet potatoes
  • 3 large cloves of garlic
  • salt and pepper
  • olive oil

Tomato Sauce:

  • 3 cloves of garlic, chopped
  • olive oil
  • 4 tins of chopped tomatoes
  • fresh basil, chopped

Bechamel Sauce:

  • 100g butter
  • 1/2 cup flour
  • 5 cups milk
  • 1/2 cup grated cheddar cheese
  • salt & pepper
  • grated of nutmeg (I just grate the edges of an entire nutmeg)

General Lasagna layering:

  • Two 250g packages of instant curly lasagne sheets
  • Grated mozzarella
  • Grated parmesan


Roasted Vegetables:
Slice up vegetables into large bite-sized pieces and combine in a large baking tray (I use the same tray to roast the vegetables as I do for the lasagna). Gently smash the garlic cloves and add to the pan whole and unpeeled. Drizzle with olive oil, salt and pepper and roast at 180°C for 30-40 minutes or until the vegetables are nice and roasted.  Once you take the tray of veggies out of the oven, remove the garlic cloves and set aside (we add our roasted garlic to the béchamel sauce).

Tomato Sauce:
Chop up garlic. Fill the bottom of a saucepan with olive oil and add garlic. Cook on low until garlic starts to brown. Add chopped tomotoes and cook on low heat for at least 30 minutes. Add fresh basil, stir and set aside.

Bechamel Sauce:
Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in the milk. Bring to the boil. Reduce heat to medium. Peel the roasted garlic cloves and smash them into the sauce and mix to combine. Cook, stirring, for 4 to 5 minutes or until mixture thickens. Add in cheese, stir to combine. Season with salt, pepper and nutmeg.

Layer your lasagne:
We’ve read so many different ways to layer your lasagne, and in truth we’ve done it several different ways and the dish has never tasted too differently as a result. But here’s our favourite way: We put a very thin layer of tomato sauce spread across the bottom of the baking dish (which is still oily from the roasted veggies). We then put a layer of roasted vegetables. Then we layer the pasta sheets evenly over the veggies. Then we spread the béchamel sauce over the pasta layer and then sprinkle a layer of grated mozzarella over that.  Then we start again: tomato sauce, vegetables, pasta sheets, béchamel, cheese. We then do a third and final layer. As an addition, we grate parmesan to the very top cheese layer.  Then it’s ready to go in the oven!

Bake the lasagne for roughly 40 minutes at 180°C.  Serve and enjoy!

Let me know what you think once you’ve tried it!

Courtney x


Comments (18)

October 26, 2018

I’ll have to try this soon.
I finally just made your Italian inspired tuna bean salad and it was delish! I added crushed red pepper on top and ate it with pita chips. Yum!!

Jessica Holland
October 27, 2018

Looking forward to trying this Courtney, it sounds delicious. Would love to hear of more great vegetarian meals.

October 27, 2018

Courtney this sounds and looks delicious! I will put this on our menu for this week! Thank you for sharing. XKim

October 31, 2018

This looks delicious! I’m so curious…what is a tin of tomatoes? 14.5 oz or 28oz can? Thanks!!

Courtney in Australia
November 1, 2018

Oh, thanks for the comment and question.
I just mean a regular tin/can of tomoates. Here in Australia they measure it by grams and I just checked and it’s a 400g can!
Good luck making it!

November 1, 2018

thanks so much!

January 6, 2019

Thank you Courtney! We tried this recipe and our whole family loved it, it’s become a regular favourite in our home.

November 5, 2018

We made it last night and loved it. Dropping some off to new parents today. Thanks!

November 6, 2018

I made this for my family on Sunday and it tasted so good! I loved the bit about adding the roasted garlic to the white sauce, I’ve never thought of doing that before. Thank you for the recipe.

Courtney in Australia
November 7, 2018

Oh I’m so glad you enjoyed it. And that bit about the garlic was my husband’s idea, so I can’t take credit! Haha. 🙂 xx

December 7, 2018

Just made your delicious lasagne! The kids couldn’t wait for dinner tonight and ate some for lunch. We don’t make lasagne very often however when we do this will be the one we make from now on! Off to invite friends over for dinner to share this enormous meal! Thank you!

Helen Haines
January 2, 2019

Thanks so much for this recipe. I’ve enjoyed making it for my family. I wondered if you would consider writing a blog post to show typical meals for an entire week please? I want to eat more plant based family meals but struggle to come up with enough ideas for a whole week that are veggie and popular with kids. Thanks, Helen

Natalie Salisbury
January 6, 2019

My family and I have just finished eating your lasagna and it was delicious! My husband and son are huge meat eaters, but myself and my daughters are pretty happy with just veggies and I’m trying to introduce more vegetarian meals. I made this and everyone finished the whole thing! With the boys going back for seconds! Thank you!!! (I also made an extra batch of tomatoe sauce to just serve the kids over pasta or gnocchi in the week 👌🏻)

Courtney in Australia
January 7, 2019

Thanks for the wonderful feedback, Natalie. I’m so glad you all enjoyed it! And what a clever idea to save the tomato sauce for another pasta dinner! xx

March 15, 2019

I’m just popping in to say that I’ve made this lasagne about 8 times. I even planted my summer garden around this recipe and currently have an almost entirely homegrown tray of vegetables roasting in the oven. My whole family loves this version and I haven’t made a meat lasagne since! I also really love the large family recipe size. Thank you thank you!!!

Courtney in Australia
March 15, 2019

Oh this makes me so happy! Thank you for sharing. It really is the most delicious meal. One of our all-time favourites! xx

April 10, 2020

I finally made this and it was SOOOOO good! You don’t even miss the meat. Thank you for this Courtney. It is now in our rotation. I’m actually having it as leftovers today for lunch.

May 28, 2020

Your post made me so hungry! Can’t wait to try this. Will do a vegan version but easy to convert. I like that it is big, family of six here 😊

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