Very Veggie Lasagne

Very Veggie Lasagne



Tomato sauce:
2tbsp olive oil
1 onion, chopped finely
1 carrot, chopped finely
2 celery sticks, chopped finely
2 garlic cloves, crushed
2tsp dried Italian mixed herbs
600g British classic tomatoes, roughly chopped
300ml vegetable stock
Salt and freshly ground black pepper

500g sweet potatoes, peeled and cut into 2cm chunks
1 red onion, cut into wedges
1 yellow or red pepper, deseeded and cut into chunks
1 courgette, cut into chunks
1 tbsp olive oil
20 British cherry tomatoes, halved
1 red chilli, deseeded and thinly sliced
6-8 lasagne sheets

Cheese sauce:
450ml milk
40g plain flour
30g butter
125g mature Cheddar cheese, grated


Enjoy a different take on the traditional lasagne dish with this delicious vegetable version. Layered with roasted sweet potatoes, red onion, peppers, courgette and juicy British tomatoes, the dish is topped with pasta sheets and a creamy cheddar sauce, with just a hint of fresh chilli to add a fiery hit!

Serves 4-6
Prep time: 40 minutes
Cook time: 40 minutes
Suitable for freezing

1. For the tomato sauce, heat the olive oil in a saucepan and gently fry the onion, carrot, celery and garlic for 8-10 minutes, until very soft. Add the herbs and tomatoes and fry for another few minutes, then add the vegetable stock. Heat and simmer for 18-20 minutes until reduced and thickened. Puree in a blender, or use a hand-held stick blender. Season, then set aside.

2. Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.

3. Put the sweet potatoes, red onion, pepper and courgette into a large roasting tin with the olive oil. Season and toss to coat. Roast for 25 minutes, until tender. Add the cherry tomatoes and chilli, then stir in the tomato sauce.

4. To make the cheese sauce, put the milk, flour and butter into a saucepan and heat, stirring constantly with a wire whisk until the sauce boils and thickens. Remove from the heat and stir in half the grated cheese. Season.

5. Tip half the vegetable mixture into a large rectangular baking dish, measuring about 25x20cm. Arrange half the lasagne sheets on top, then spread half the cheese sauce over them. Repeat the layers. Sprinkle the remaining cheese over the surface.

6. Bake for 35-40 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve.

Cook’s tips:
If you’re not vegetarian, try adding 75g chopped chorizo sausage to the vegetable mixture.
Try using different vegetables, such as butternut squash, aubergine, leeks and mushrooms with British tomatoes.

< Back

Fact 05

Did You Know?

Premium tomatoes, such as tomatoes on the vine, are driving growth in the market. Vine tomatoes now account for two-thirds of the UK tomato production area.

Andy Roe

Meet the grower

Andy Roe

Andy has been growing tomatoes for 26 years at Flavourfresh in Banks, near Southport Merseyside wher…

Read More