Hairy Bikers Roasted Vegetable Lasagne 

Every time I make roasted vegetable lasagne, I think of Sunday evenings in my mum’s tiny kitchen. She’d have BBC Two on in the background—probably the Hairy Bikers themselves rambling through the countryside—and the whole place would smell of garlic, basil, and something bubbling over. This recipe, the Hairy Bikers Roasted Vegetable Lasagne, brings all that back in waves.

It’s not just food. It’s warmth. Comfort. A slow, golden hug in the form of roasted courgettes, sweet peppers, melty cheese, and that essential oven-crisped top. Vegetarian or not, you’ll want this in your regular rotation. Trust me.

Ingredients List

• 1 small zucchini (courgette), sliced into thin sheets — gives the dish its tender bite and natural sweetness.
• 1 small red pepper, sliced into strips — roast it until it practically sings with flavour.
• ½ cup button mushrooms, sliced — adds depth and earthiness.
• 1 tbsp olive oil — for that glossy roast finish.
• Salt and pepper, to taste
• 3 lasagna noodles, cooked — or use fresh pasta sheets if you’re feeling posh.
• ¾ cup ricotta cheese — soft and creamy, it balances the acidity of the sauce.
• ½ cup grated Parmesan cheese — adds that sharp, nutty backbone.
• 1 egg — helps the cheese mixture set beautifully.
• ½ cup marinara sauce
• ½ cup shredded mozzarella

How To Make It

1. Preheat your oven to 400°F (200°C).
   Don’t skip this. Cold oven = sad veggies.
2. Spread your sliced zucchini, red pepper, and mushrooms on a baking tray.
   Drizzle with olive oil, sprinkle with salt and pepper, and roast for 10–15 minutes. They should soften and start caramelising at the edges.
3. In a bowl, mix ricotta, egg, and Parmesan until smooth.
   This becomes your dreamy, cheesy layer.
4. Boil your lasagna noodles if you haven’t already. Drain and pat dry.
5. Start layering:
   • Lay one noodle flat on a greased baking tray.
   • Spread a spoon of marinara over it.
   • Add a handful of roasted veg.
   • Dollop on the ricotta mixture.
   • Sprinkle mozzarella.
   Repeat with another noodle, more sauce, veg, cheese.
6. Top with the final noodle, the last bit of sauce, and the remaining mozzarella.
7. Bake for 10–15 minutes, or until bubbling and golden.
8. Let it rest for 5 minutes.
   This is crucial—unless you want a lasagna landslide. I’ve rushed it before. Regret ensued.
9. Cut in half and stack the pieces for a dramatic presentation. Serve hot.

Common Mistakes

Why is my lasagna watery?
Zucchini holds loads of water. Salt the slices first, let them rest, then pat them dry before roasting. That changed everything for me.

Why is it falling apart?
It needs to rest. Honestly. Let it sit for 5–10 minutes before slicing. Like a good roast, it firms up as it cools.

Can I skip roasting the veg?
You could, but don’t. Roasting brings out the sweetness and avoids the soggy texture. Raw veg will steam, not shine.

Why does it taste bland?
Probably under-seasoned. Salt your ricotta, taste your sauce, maybe even chuck in some fresh herbs.

Storage And Reheating Tips

In the fridge:
Cool completely, then store in an airtight container. Keeps well for 3–4 days.

In the freezer:
Wrap tightly with foil or cling film. Freeze up to 3 months. Label it—trust me, you won’t remember.

Reheating:

• Oven (best): 350°F for 20–30 minutes, covered in foil.
• Microwave: Cover and heat for 2–3 mins per portion.
• Air fryer: 160°C for 8–10 mins. Gets the top nice and crisp again.

What To Serve With It

• Garlic bread — because it’s the law.
• Crisp green salad — with lemony vinaigrette to cut through the richness.
• Chilled glass of white wine — Pinot Grigio works nicely here.

FAQ Section

Can I make this gluten-free?
Yes, just use gluten-free lasagna noodles. Watch cooking times—they tend to go soft faster.

Can I add aubergine or other veg?
Absolutely. Aubergine, butternut squash, or even spinach would all play well here.

Is this good for meal prep?
Very. Make ahead, freeze in portions, and reheat when needed. It holds together better the next day, actually.

Can I make it without egg?
Yes, skip the egg in the ricotta mix. It’ll be a bit looser, but still lush.

Try More Recipes:

• Lemon Drizzle Cake Hairy Bikers
• Hairy Bikers Jerk Chicken
• Hairy Bikers Chicken Stew And Dumplings