Vegetable Lasagne

Layers of tender pasta, rich tomato-vegetable sauce, and creamy cheese bake into a bubbling, golden comfort dish that tastes even better the next day.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, grated (or finely diced)
• 2 zucchini, diced (about 3 cups)
• 250 g mushrooms, sliced
• 1 tsp dried oregano
• 1 tsp dried basil (or Italian seasoning)
• 1/2 tsp chilli flakes (optional)
• 800 g canned crushed tomatoes (or passata)
• 2 tbsp tomato paste
• 1 tsp salt, plus more to taste
• Black pepper, to taste
• 12 lasagne sheets (no-boil or regular)
• 500 g ricotta
• 2 cups (200 g) mozzarella, grated
• 1/2 cup (50 g) parmesan, grated
• 1 large egg (helps set the ricotta layer; optional)
• 2 tbsp chopped parsley or basil (optional, for freshness)

Method

• 1

  Step 1: Preheat & prep

  Preheat oven to **180°C / 350°F (160°C fan)**. Lightly oil a **23 x 33 cm / 9 x 13 in** baking dish.

• 2

  Step 2: Build the vegetable sauce base

  Heat olive oil in a large pot over **medium-high** heat. Add onion and cook until softened and starting to turn golden, **5–6 minutes**. Add garlic and cook until fragrant, **30 seconds**.

• 3

  Step 3: Cook down the vegetables (key for non-watery lasagne)

  Add carrots, zucchini, and mushrooms. Cook, stirring regularly, until the veg releases water and the pan looks mostly dry again, **10–12 minutes** (you want it steamy and concentrated, not soupy).

• 4

  Step 4: Simmer into a rich sauce

  Stir in oregano, basil, and chilli flakes. Add tomato paste and cook **1 minute** to caramelise slightly. Pour in crushed tomatoes, add salt and pepper, and simmer **12–15 minutes** until thick, glossy, and spoonable (it should mound on a spoon, not run).

• 5

  Step 5: Mix the ricotta layer

  In a bowl, combine ricotta, **1 cup** mozzarella, parmesan, egg (if using), a pinch of salt and pepper, and parsley/basil if using. Mix until creamy.

• 6

  Step 6: Assemble

  Spread a thin layer of tomato-veg sauce on the base of the dish (prevents sticking). Layer:

• 7

  Step 7: Bake

  Cover tightly with foil and bake **30 minutes**. Remove foil and bake **15–20 minutes** more until the top is golden and bubbling and the edges are sizzling.

• 8

  Step 8: Rest (don’t skip!)

  Rest **15–20 minutes** before slicing so it sets cleanly. Cut into squares and serve.

Tips

• **Avoid watery lasagne:** The most important step is cooking the vegetables until the pan is no longer wet before adding tomatoes.
• **No-boil vs regular sheets:** If using **regular** lasagne sheets, make sure the sauce is a touch looser (add a splash of water while simmering) so the pasta hydrates properly.
• **Make-ahead:** Assemble up to **24 hours ahead**, refrigerate, then bake (add **5–10 minutes** covered time).
• **Freezing:** Freeze baked portions well-wrapped up to **3 months**; reheat covered at **180°C/350°F** until hot through.
• **Serve with:** A simple green salad with a sharp vinaigrette or roasted vegetables.

Nutrition (per serving, estimate)