Hairy Bikers Roasted Vegetable Lasagne Recipe

This Hairy Bikers roasted vegetable lasagne is a rich, cheesy bake with sweet roasted courgettes, peppers, and red onions layered between tomato sauce and a proper béchamel. It takes 25 minutes to prep, about 1 hour 35 minutes total, and serves 8. Adapted from the Hairy Bikers’ Veggie Feasts cookbook.

This is the vegetarian lasagne I make when meat-eaters are coming over. The roasted vegetables give it enough body and flavour that nobody asks where the mince is. I’ve made it for Sunday dinners, batch-froze it for midweek, and it holds up every time.

Why Does This Roasted Vegetable Lasagne Work So Well?

Roasting removes the water problem – 25–30 minutes at 200°C drives out moisture and caramelises the sugars. Raw or steamed veg would make the whole thing soggy.

Dual cheese béchamel – mature cheddar melts smooth, Parmesan adds a sharp salty edge. Most recipes use one or the other. Both together gives more depth with no extra work.

The 15-minute rest matters – sauces are still liquid straight from the oven. Resting lets them set so the layers hold when you cut. Skip it and you get slop.

If you want the roasted veg flavour without the pasta, the Hairy Bikers ratatouille uses a similar roasting method in a lighter dish.

What Variations Can You Try?

• Mediterranean – add aubergine, cherry tomatoes, and black olives to the roasting tray. Scatter basil between layers.
• Butternut squash and spinach – replace courgettes/peppers with 500g cubed butternut squash (roast same way) and 200g wilted spinach in the tomato sauce.
• Mushroom and leek – swap roasted veg for 400g chestnut mushrooms and 2 large leeks, sautéed in butter. Richer, earthier result.
• Low-fat/skinny – replace béchamel with 500g ricotta mixed with 1 egg and 50g Parmesan. Low-fat mozzarella on top. Cuts fat by roughly half.
• Vegan – oat milk and vegan butter for béchamel, nutritional yeast (3 tbsp) instead of cheese. Most dried lasagne sheets are egg-free.

For more vegetarian mains, try the Hairy Bikers cauliflower cheese as a simpler cheesy bake.

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

• Single layer on the tray – piled veg steams instead of roasting. Use two trays if needed.
• Don’t skip the tomato purée – a tablespoon concentrates the flavour without adding liquid.
• Add milk to the roux slowly at first – a third first, whisk hard, then add the rest. Prevents lumps.
• Keep pasta below the sauce line – exposed edges burn. Press sheets down or trim with scissors.
• Rest 10–15 minutes – the sauces need time to set or the layers collapse.

What To Serve Vegetable Lasagne

• Green salad with lemon vinaigrette – acidity cuts through the béchamel. Rocket or baby spinach, lemon, olive oil.
• Garlic bread – warm ciabatta or baguette with garlic butter. Classic for a reason.
• Roasted tenderstem broccoli – olive oil, salt, chilli flakes, 200°C for 12 minutes. Adds crunch.
• Soup as a starter – a light Hairy Bikers carrot and coriander soup or leek and potato soup before the lasagne.

How To Store Vegetable Lasagne Leftovers

• Fridge – airtight container, up to 4 days. Reheat in microwave 3–4 min or oven at 180°C for 20–25 min (foil on for first 15).
• Freezer – wrap tightly in cling film then foil. Lasts 3 months. Bake from frozen at 180°C for 50–60 min. No need to defrost.
• Make ahead – assemble the day before, refrigerate unbaked, add 10 min to baking time. The Hairy Bikers lasagne recipe (meat version) freezes just as well if you want to batch-cook both.

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

Try More Recipes:

• Hairy Bikers Cauliflower Cheese Recipe
• Hairy Bikers Macaroni Cheese with Bacon Recipe
• Hairy Bikers Lasagne 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.