Mary Berry Vegetarian Lasagne Recipe
Mary Berry’s Vegetarian Lasagne is a wholesome, layered pasta bake that features alternating layers of lasagne sheets, roasted vegetables, a tomato-based sauce, and a creamy béchamel sauce. Instead of meat, the vegetables provide texture and flavor depth. The combination of mozzarella and Parmesan cheese on top creates a golden, bubbling crust that’s simply irresistible. It’s the ultimate comfort food with a fresh, healthy twist.
Ingredients
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9–12 lasagne sheets (fresh or dried)
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2 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, minced
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1 red bell pepper, diced
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1 zucchini (courgette), diced
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200g mushrooms, sliced
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400g chopped tomatoes (canned)
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2 tbsp tomato purée
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1 tsp dried oregano
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1 tsp dried basil
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Salt and black pepper to taste
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25g butter
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25g plain flour
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500ml milk
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50g grated Parmesan cheese
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125g mozzarella cheese, sliced
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Fresh basil leaves (optional, for garnish)
Instructions
Heat olive oil in a large pan. Add the chopped onion and garlic, cooking for 3–4 minutes until soft and fragrant. Add bell pepper, zucchini, and mushrooms. Sauté until the vegetables start to soften and release moisture.
Stir in the chopped tomatoes, tomato purée, oregano, basil, salt, and pepper. Simmer for 10–12 minutes until thickened slightly. Taste and adjust seasoning. Set aside while preparing the white sauce.
Melt butter in a medium saucepan over low heat. Add flour and stir continuously for about 1 minute. Gradually whisk in milk, a little at a time, until smooth and creamy. Simmer gently until the sauce thickens. Stir in half of the Parmesan cheese and season with salt and pepper.
Preheat the oven to 190°C (375°F). In a baking dish, start with a thin layer of tomato-vegetable sauce, followed by lasagne sheets. Add a layer of béchamel sauce. Repeat these layers until all ingredients are used, finishing with a layer of béchamel on top.
Arrange mozzarella slices over the final layer and sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for 30–35 minutes or until the top is golden brown and bubbling. Allow it to rest for 5 minutes before serving for easier slicing.