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Vegan roasted vegetable lasagne served
Rich tomato and vegetable layered pasta bake

Vegan Roasted Vegetable Lasagne

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Lasagne is more than pasta: it is the art of construction. In this rustic, plant-based version, the lack of meat is replaced by the intense flavour of roasted vegetables and tomato umami richness. The secret lies in pre-treating the vegetables: we rid them of excess water so the result isn't a soupy bowl, but a firm, sliceable, layered wonder.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large frying pan (for ragout)
  • Baking tray or lasagne dish (approx. 20x30 cm)
  • Chopping board
  • Knife

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Cut the vegetables (courgette, aubergine, pepper) into small cubes, approx. 1x1 cm. Finely chop the onion.

Tip: Small diced vegetables (brunoise style) fit better between pasta layers and make the structure more stable.
2 ✓

Heat the oil in a large pan. Add the onion and sauté until translucent.

Tip: Add a pinch of salt to the onion right at the start, this helps release moisture and softens faster.
3 ✓

Add the diced aubergine, courgette, and pepper to the pan. Fry over high heat for 8-10 minutes until they get some colour and their liquid evaporates.

Tip: Frying (Maillard reaction) deepens flavours. If you just steam them, the ragout will be tasteless and watery.
4 ✓

Grate in the garlic, sprinkle with oregano, stir, and fry for another half minute until fragrant.

Tip: Always add garlic at the end, as it burns quickly and becomes bitter.
5 ✓

Pour in the tinned tomatoes. Season with salt, pepper, and add the sugar. Cook over medium heat for 15-20 minutes until thickened.

Tip: The sauce needs to be thin enough to soften the pasta, but thick enough not to run everywhere.
6 ✓

Stir the torn fresh basil into the ragout at the end of cooking.

Tip: Heat destroys basil's essential oils, so only add it at the last moment.
7 ✓

Preheat oven to 180°C. Spread a little sauce on the bottom of the tray.

Tip: This prevents the bottom pasta sheet from burning or sticking to the dish.
8 ✓

Place a layer of pasta on top, ladle on some vegetable ragout, then sprinkle with a little vegan cheese. Continue layering (pasta-ragout-cheese) until finished. Top with ragout and plenty of cheese.

Tip: Make sure sauce gets to the corners, otherwise pasta edges stay hard.
9 ✓

Cover with foil and bake for 30 minutes.

Tip: The pasta softens in the steam under the foil.
10 ✓

Remove foil and bake for another 10-15 minutes until cheese browns on top.

Tip: If you have a grill function, switch it on for the last 2 minutes for crispy cheese.
11 ✓

Remove from oven and let rest for at least 15-20 minutes before serving. This is a CRITICAL step!

Tip: Lasagne is runny when hot. While cooling, the structure sets (starch and pectin bind), so you can cut beautiful squares.

Recipe FAQ

Why did the lasagne become watery?
Vegetables (especially courgette and aubergine) release a lot of water. It is important to boil off their juice well in the ragout, or pre-roast them.
Do I need béchamel sauce?
This recipe is tomato-based, 'ragu-centric', so the juiciness comes from the vegetable sauce, but you can also make a vegan béchamel for creaminess.

Ingredients

  • 12 sheets Lasagne sheets (durum, egg-free)
  • 250 g Courgette
  • 250 g Aubergine
  • 150 g Red bell pepper
  • 1 pc Red onion
  • 3 cloves Garlic
  • 800 g Chopped tomatoes (tinned, or passata)
  • 150 g Vegan cheese (good melting type)
  • 4 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Dried oregano
  • 1 bunch Fresh basil
  • 1 tsp Sugar (for tomato acidity)