Vegetarian Lasagne (that even meat eaters love)

This is a really easy and cheap vegetarian lasagne recipe that will leave you kicking yourself that you’ve wasted money on minced beef all these years. Lasagne is my all time favourite dish and I’ve made this recipe so many times that I have just about perfected it and crowned it with it’s heavenly title. Even my meat eating friends and family have been blown away. So get the capocuoco in you ready and make this delicious vegetarian lasagne for around 50p per portion!

This is classic Italian comfort food with a vegetarian twist. Layered pasta covered in sweet homemade Italian tomato sauce, full of tasty and nutritional vegetables and oozing with cheese. You can put whatever vegetables in here that you would like, so don’t feel like you have to do what I do. Nearly all veggies are great for soaking up flavour and stand in for that meat-like texture – so put in what you love!

My personal favourite veggies for this dish are courgettes, peppers, carrots and mushrooms. This combination creates a great meat-like texture, are super cheap and will keep you full for hours. The carbohydrates found in the lasagne sheets will give you slow releasing energy – making this a great evening meal as well as a great lunch at work (and it’ll really get your colleagues jealous).

This main-dish is also one of the most freezer friendly dishes there is. I’ve found it keeps months in the freezer, and even around 4-5 days in the fridge. It’s a great idea to make this on a chilled weekend afternoon, freeze the portions and voilà – you have your lunches for the week sorted! It really is that easy to save yourself time and money.

So what are you waiting for? Follow the recipe below, turn your kitchen into an Italian heaven and cook up this delicious vegetarian lasagne in less than an hour and for less than £1 per portion! Remember to leave a comment about your thoughts and rate the recipe!

Note: Price per portion reflect purchasing ingredients from either Aldi or Asda. 

Print Recipe

Vegetarian Lasagne (that even meat eaters love)

Course

Main Dish

Cuisine

Italian

Prep Time

25 minutes

Cook Time

35 minutes

Servings

people

Ingredients

Homemade Italian Tomato Sauce

• 2 tablespoons olive oil
• 1 large onion (diced)
• 6 garlic cloves (finely chopped / minced)
• 1 tin of chopped tomatoes
• 500 g passata
• 1 tablespoon tomato puree
• 1 tablespoon of honey (or granulated sugar)
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 4 heaped tablespoon of Italian herbs
• 2 field mushrooms (diced)
• 1 pepper (any colour, diced)
• 1 courgette (diced)
• 2 carrots (finely diced)

Homemade Bechamel Sauce

• 1 pint milk (dairy or plant-based)
• 50 g plain flour
• 50 g butter
• 1 tablespoon mayonaise (optional - helps to thicken)
• salt and pepper to taste

For the Lasagne

• Lasagne sheets (uncooked is fine)
• 100 g of grated cheese (for the top of the lasagne - optional)
• 1 tub of mascarpone or ricotta cheese (optional)

Course Main Dish Cuisine Italian Prep Time 25 minutes Cook Time 35 minutes Servings people Ingredients Homemade Italian Tomato Sauce 2 tablespoons olive oil 1 large onion (diced) 6 garlic cloves (finely chopped / minced) 1 tin of chopped tomatoes 500 g passata 1 tablespoon tomato puree 1 tablespoon of honey (or granulated sugar) 1 teaspoon of salt 1/2 teaspoon of ground black pepper 4 heaped tablespoon of Italian herbs 2 field mushrooms (diced) 1 pepper (any colour, diced) 1 courgette (diced) 2 carrots (finely diced) Homemade Bechamel Sauce 1 pint milk (dairy or plant-based) 50 g plain flour 50 g butter 1 tablespoon mayonaise (optional - helps to thicken) salt and pepper to taste For the Lasagne Lasagne sheets (uncooked is fine) 100 g of grated cheese (for the top of the lasagne - optional) 1 tub of mascarpone or ricotta cheese (optional)

Instructions

Homemade Italian Tomato Sauce

1. Add olive oil to a large pan over a medium heat. Add the onion, garlic, pepper, carrot and courgette. After a few minutes, add the mushrooms and Italian herbs and let sauté until tender.
2. Add the chopped tomatoes, tomato pureé and tomato passata, honey, salt and pepper. Let simmer for around 20 minutes or until semi-thick consistency.

Homemade Bechamel Sauce

1. Whilst the tomato sauce is simmering, make the Homemade Bechamel Sauce. Firstly, melt the butter in a large saucepan.
2. Add the flour and stir until you make a roux.
3. Gradually add the milk, whisking until thickened.
4. Add salt and pepper to season. If needed, add a tablespoon of mayonnaise to thicken.

Constructing the Lasagne

1. Heat the oven to 200 degrees celsius.
2. In a 9x13-inch baking pan, smear a layer of the sauce on the bottom of the pan. Then add a layer of lasagne pasta sheets. (Optional: add small dollops of mascarpone or ricotta cheese on top of the sauce between layers).
3. Repeat this for another 2 layers.
4. On top of the last layer of lasagne sheets, spread the bechamel sauce and top with the grated cheese (cheese totally optional). You could add breadcrumbs for a crispy top.
5. Bake in the oven for around 35 minutes, until bubbly. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
6. Remove from the oven and let rest for 5-10 minutes.
7. Cut into square portions and serve.

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