Hairy Bikers​ Roasted Vegetable Lasagne Recipe

This hearty Hairy Bikers Roasted Vegetable Lasagne is the ultimate vegetarian comfort food, packed with sweet roasted courgettes, peppers, and red onions. This recipe creates a wonderfully rich and savory bake, with layers of tender pasta, a classic tomato sauce, and a creamy cheese-laden white sauce. Perfect for a satisfying family dinner any time of year, this generous lasagne serves 6-8 people.

Hairy Bikers Roasted Vegetable Lasagne Ingredients

For the Roasted Vegetables:

• 2 medium courgettes (zucchini), thickly sliced
• 2 bell peppers (any colour), deseeded and cut into chunks
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For the Tomato Sauce:

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 2 x 400g (14oz) cans chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano

For the White Sauce (Béchamel):

• 50g (2oz) butter
• 50g (2oz) plain flour
• 750ml (1¼ pints) whole milk
• Pinch of grated nutmeg
• 75g (3oz) mature cheddar cheese, grated
• 50g (2oz) Parmesan cheese, grated

For Assembly:

• 9-12 sheets of dried lasagne (no pre-cook needed)
• Extra cheese for topping (optional)

How To Make Hairy Bikers Roasted Vegetable Lasagne

1. Roast the vegetables: Preheat your oven to 200∘C (180∘C Fan / Gas Mark 6). Place the chopped courgettes, peppers, and red onion onto a large baking tray. Drizzle with the 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned at the edges.
2. Make the tomato sauce: While the vegetables are roasting, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the crushed garlic and cook for one minute until fragrant. Pour in the chopped tomatoes, stir in the tomato purée and dried oregano. Bring to a simmer and let it cook gently for 15-20 minutes until the sauce has thickened.
3. Make the white sauce: In another saucepan, melt the butter over a low-medium heat. Whisk in the plain flour to form a thick paste, known as a roux, and cook for one minute. Gradually pour in the milk, a little at a time, whisking constantly until all the milk is incorporated and the sauce is smooth. Bring to a simmer and cook for 5 minutes, stirring, until thickened. Remove from the heat and stir in the nutmeg, cheddar, and Parmesan cheese until melted.
4. Combine the vegetables: Once the vegetables are cooked, gently stir them into the thickened tomato sauce.
5. Begin layering: Spread a quarter of the roasted vegetable and tomato sauce mixture over the base of a large, deep ovenproof dish (approx. 30x20cm).
6. Assemble the lasagne: Place a single layer of lasagne sheets on top of the sauce. Spoon over another quarter of the vegetable sauce, then top with a third of the creamy white sauce. Repeat the layers twice more: pasta, vegetable sauce, white sauce.
7. Finish the top: Place a final layer of pasta on top. Spread the remaining white sauce all over the top, making sure it reaches the edges. Sprinkle with a little extra cheese if desired.
8. Bake until golden: Place the dish on a baking tray to catch drips. Bake for 35-40 minutes, until the pasta is cooked, the top is golden brown, and the sauce is bubbling around the sides.
9. Rest before serving: Let the lasagne stand for at least 10-15 minutes before cutting and serving. This is crucial for allowing the layers to set.

Recipe Tips

• Don’t Crowd the Roasting Tray: To get that delicious, sweet caramelized flavour, make sure your vegetables are spread out in a single layer on the baking tray. If they are piled on top of each other, they will steam instead of roast. Use two trays if you need to.
• Season Every Layer: For a lasagne that is packed with flavour from top to bottom, it’s important to season each component as you go. Add salt and pepper to the roasting vegetables, the tomato sauce, and the white sauce to ensure a well-balanced final dish.
• Make a Lump-Free White Sauce: The key to a perfectly smooth Béchamel sauce is to add the milk to the roux (the cooked butter and flour paste) very gradually at first. Whisk vigorously as you add the first splashes of milk to create a smooth paste, then you can add the rest of the milk more quickly.
• Let the Lasagne Rest: It will be incredibly tempting to slice into the lasagne straight from the oven, but giving it 10-15 minutes to rest is a non-negotiable step. This allows the molten sauces and cheese to firm up slightly, so you can serve beautiful, clean slices that don’t collapse on the plate.

What To Serve Vegetable Lasagne

This roasted vegetable lasagne is a hearty, all-in-one meal that is incredibly satisfying on its own. However, if you want to add some accompaniments, the best partners are light and fresh. A simple green salad tossed in a zesty lemon vinaigrette helps to cut through the richness of the cheesy sauces. A side of warm, crusty garlic bread is also a classic and very welcome choice for mopping up every last bit of sauce.

How To Store Vegetable Lasagne Leftovers

• Refrigerate: Store any leftover lasagne covered tightly with foil or in an airtight container in the refrigerator. It will keep well for up to 4 days and the flavours often taste even better the next day. Reheat individual portions in the microwave or the whole dish in the oven until piping hot.
• Freeze: This lasagne freezes exceptionally well, either baked or unbaked. For an unbaked lasagne, assemble it completely in a freezer-proof dish, then wrap the dish tightly in two layers of plastic wrap and a final layer of foil. It can be frozen for up to 3 months. You can bake it from frozen, adding about 30-40 minutes to the original cooking time.

Hairy Bikers Roasted Vegetable Lasagne Nutrition Facts

• Calories: 530 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 70mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Dietary Fiber: 8g
• Sugars: 15g
• Protein: 22g

Frequently Asked Questions

• Can I use different vegetables in this lasagne? Absolutely. This recipe is incredibly versatile. It works wonderfully with other vegetables that roast well, such as aubergine (eggplant), butternut squash, mushrooms, or sweet potatoes. Just be sure to chop them into similar-sized pieces for even cooking.
• Do I have to make the sauces from scratch? While homemade sauces provide the best flavour, you can certainly use good-quality jarred sauces to save time. You would need one jar of tomato pasta sauce and one jar of white lasagne or Béchamel sauce. Simply stir the roasted vegetables into the tomato sauce and proceed with layering.
• Can I use fresh lasagne sheets instead of dried? Yes, fresh lasagne sheets work beautifully in this recipe and will reduce the overall cooking time slightly. Check the package instructions, but you can typically reduce the baking time by about 10 minutes.
• How do I stop my white sauce from being lumpy? The key is to add the milk slowly at the beginning while whisking constantly. This creates a smooth paste before the rest of the liquid is added. Using a whisk instead of a spoon is also essential for getting a smooth result.
  

Try More Recipes:

• Hairy Bikers​ Lancashire Hotpot Recipe
• Hairy Bikers Pease Pudding​ Recipe
• Hairy Bikers Chicken Korma​ Recipe

Hairy Bikers​ Roasted Vegetable Lasagne Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 35 minutesCooking Temp: CServings:8 servingsEstimated Cost: $Calories:530 kcal Best Season:Summer

Description

The ultimate vegetarian comfort food from the Hairy Bikers. This Roasted Vegetable Lasagne is packed with sweet, caramelized vegetables, a rich tomato sauce, and a creamy, cheesy white sauce, all layered between tender pasta sheets. A guaranteed family favourite.

Ingredients

For the Vegetables:

• 2 courgettes, 2 bell peppers, 1 red onion
  
• 2 tbsp olive oil, salt, pepper

For the Tomato Sauce:

• 1 tbsp olive oil, 2 cloves garlic
  
• 2 x 400g cans chopped tomatoes
  
• 1 tbsp tomato purée, 1 tsp dried oregano

For the White Sauce:

• 50g butter, 50g plain flour
  
• 750ml whole milk
  
• Pinch nutmeg, 75g cheddar, 50g Parmesan

For Assembly:

• 9-12 dried lasagne sheets

Instructions

1. Roast Veg: Toss vegetables in olive oil and seasoning. Roast at 200∘C (180∘C Fan) for 25-30 minutes until tender.
   
2. Make Sauces: While veg roasts, make the tomato sauce by simmering all its ingredients for 15-20 minutes. In another pan, make the white sauce by creating a roux with butter and flour, then whisking in milk until thick, and finally stirring in the cheese and nutmeg.
   
3. Combine: Stir the roasted vegetables into the tomato sauce.
   
4. Layer: In a large dish, layer the vegetable sauce, lasagne sheets, and white sauce, repeating to create three layers of filling. End with a final layer of white sauce on top.
   
5. Bake: Bake for 35-40 minutes until golden and bubbling. Rest for 10-15 minutes before serving.