Delia Smith Vegetarian Lasagne

Delia Smith’s Vegetarian Lasagne is made with aubergine, courgettes, cherry tomatoes, yellow pepper, onion, garlic, basil, black olives, and Mozzarella. This delicious Vegetarian Lasagne recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.

Delia Smith Vegetarian Lasagne Ingredients

• About 9 sheets of spinach lasagne (no pre-cooking needed)

For the filling:

• 1 small aubergine
• 1 heaped tablespoon capers
• 3 oz (75 g) Mozzarella cheese, grated
• Salt and black pepper
• 2 medium courgettes
• 1 lb (450 g) cherry tomatoes, skinned
• 1 small yellow pepper, cut into 1-inch (2.5 cm) squares
• 1 large onion, sliced and cut into 1-inch (2.5 cm) squares
• 2 garlic cloves, crushed
• 2 tablespoons fresh basil leaves, torn
• 3 tablespoons extra virgin olive oil
• 2 oz (50 g) black olives, chopped

For the sauce:

• 1¼ oz (35 g) plain flour
• 1½ oz (40 g) butter
• 1 pint (570 ml) milk
• 1 bay leaf
• Grating of fresh nutmeg
• 3 tablespoons freshly grated Parmesan cheese
• Salt and black pepper

For the topping:

• 1 tablespoon freshly grated Parmesan cheese

How To Make Delia Smith Vegetarian Lasagne

1. Prepare the Vegetables: Cut the aubergine and courgettes into 1-inch (2.5 cm) pieces. Sprinkle with salt and put in a colander with a plate and weight on top. Let sit for an hour to drain. Squeeze out any remaining liquid and dry with a cloth.
2. Roast the Vegetables: Put tomatoes, aubergine, courgettes, peppers, and onion in a roasting tin. Add garlic, basil, olive oil, salt, and pepper. Toss to coat. Roast in the oven at 475°F (240°C) for 30-40 minutes until vegetables are brown at the edges.
3. Make the Sauce: In a small pan, whisk together flour, butter, and milk. Add bay leaf and nutmeg. Cook over medium heat, whisking constantly, until the sauce thickens. Remove from heat and stir in Parmesan. Season with salt and pepper.
4. Assemble the Lasagne: Stir olives and capers into the roasted vegetables. Lower the oven temperature to 350°F (180°C). In a baking dish, layer a quarter of the sauce, one-third of the vegetables, and a third of the Mozzarella. Add a layer of lasagne sheets. Repeat, ending with sauce and a final sprinkling of Parmesan.
5. Bake: Bake for 25-30 minutes until the top is golden and crispy.
6. Serve: Accompany with a simple lettuce salad and a lemony dressing.

Recipe Tips

• Drain Vegetables Well: After salting the aubergine and courgettes, squeeze out all the extra liquid so your lasagne isn’t too watery.
• Use Fresh Basil: Fresh basil has a better flavor than dried basil. Tear the leaves to get the most taste.
• Grate Cheese Yourself: Freshly grated Parmesan and Mozzarella taste better and melt more evenly than pre-grated cheese.
• Roast Veggies Well: Roast the vegetables until they are brown at the edges to get the best flavor and texture.
• Layer Evenly: Spread the layers of sauce, vegetables, and cheese evenly, and make sure to cover the top with plenty of cheese for a crispy crust.

What To Serve With Vegetarian Lasagne?

This cheesy Vegetarian Lasagne pairs well with a simple lettuce salad, garlic bread, steamed green beans, or roasted vegetables. It can also be served alongside a fresh tomato salad, sautéed spinach, a side of pickled cucumbers, or a light soup for a delicious dinner.

How To Store Leftovers Vegetarian Lasagne?

• Refrigerate: Let the leftover lasagne cool to room temperature. Then, cover it with plastic wrap or aluminum foil and store it in the fridge. It will stay fresh for up to 3 days.
• Freeze: Let the lasagne cool completely, then wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.

How To Reheat Leftovers Vegetarian Lasagne?

• In The Oven: Preheat the oven to 350°F (180°C). Place the lasagne in an oven-safe dish and cover with foil. Heat for 20-30 minutes, or until hot throughout.
• In The Microwave: Place a portion of lasagne on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, or until hot. Stir halfway through for even heating.
• In The Air Fryer: Preheat the air fryer to 350°F (180°C). Place the lasagne in the basket and heat for about 10 minutes, or until the top is crispy and the inside is hot.

Delia Smith Vegetarian Lasagne Nutrition Facts

Serving Size: 1 serving (based on 4 servings total)

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 800mg
• Potassium: 800mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 20g

Try More Delia Smith Recipes:

• Delia Smith Carrot Cake
• Delia Smith Macaroni Cheese
• Delia Smith Gooseberry Jam Recipe
• Delia Smith Flapjacks