This lasagna is a labour of love, but oh wow, is it worth every minute. I first made it on a chilly Sunday with no plans except staying in pyjamas and roasting something — you know those days where cooking feels more like therapy than a task? This is that dish. It’s hearty and earthy and beautifully messy — like autumn on a plate.
You get sweetness from the roasted squash, depth from the wine-spiked ragù, and that dreamy combo of creamy sauce, chewy lasagne sheets, and melty cheese. There’s even a homemade pesto on the side (which, honestly, might be the best part). This isn’t your “I’m-in-a-hurry” lasagna. It’s your “feed the family, feed your soul, pour a glass of red” kind of dish.
Why You’ll Love It
- Packed with veg, herbs, and beans — filling but not heavy
- Gorgeous layers of flavour (you’ll taste something different in every bite)
- The creamy mushroom sauce is ridiculously moreish
- Includes a fresh pesto that doubles as your new favourite pasta topping
- Leftovers reheat like a dream — better the next day, if anything
- No meat, no problem — it’s got depth, richness, and real comfort
Ingredients
Lasagna
- 20g dried porcini mushrooms
- 2 onion squash (about 850g)
- Olive oil
- 1 tsp fennel seeds
- Chilli flakes, to taste
- 2 onions
- 2 carrots
- 2 celery sticks
- 30g fresh woody herbs (thyme, rosemary, sage, bay)
- 100ml red wine (Barolo or whatever’s open)
- 2 x 400g tins plum tomatoes
- 2 x 400g tins beans (cannellini, borlotti, or haricot)
- 1 large aubergine (600g)
- 4 garlic cloves
- 250g mixed mushrooms
- 500ml crème fraîche
- 100g vegetarian hard cheese
- 100g baby spinach
- 350g fresh lasagne sheets
- 100g Cheddar cheese
- 100g cherry tomatoes
Pesto
- 60g fresh basil
- 30g mixed soft herbs (mint, oregano, parsley)
- 100g vegetarian hard cheese
- ½ garlic clove
- 100g nuts (pine nuts, almonds, or walnuts)
- Extra virgin olive oil
- ½ a lemon
How to Make It
Roast the squash and seeds:
Preheat oven to 180°C. Halve and de-seed the squash. Toss seeds in oil, fennel, chilli, salt, and pepper. Roast squash wedges and seeds separately — seeds go in halfway through. Roast everything until golden (about 1 hour total for squash).
Build your base ragù:
Dice onions, carrots, and celery. Soften in olive oil for 20 minutes. Tie up your herbs (save one sprig of rosemary and thyme) and chuck them in with the wine. Let it bubble off, then squish in the tomatoes and add 2 tins of water. Simmer for 30 mins, then add beans and simmer 30 more, mashing slightly. Season well.
Char the aubergine:
Prick the aubergine and char directly over a gas flame (or roast if needed). Steam in a covered bowl for 5 mins. Scoop the flesh into the ragù and stir in the juices — yes, it’s messy. That’s okay.
Creamy mushroom layer:
Sauté garlic and chopped mushrooms with chopped rosemary and thyme. Add rehydrated porcini and soaking liquid (leave the grit behind!). Simmer, then stir in crème fraîche and half the hard cheese. It should be creamy, earthy, and smell incredible.
Layer it up:
In a large lasagna dish, spread ragù, then white sauce, a bit of squash, spinach, then pasta. Repeat three more times. Finish with white sauce, then grate over Cheddar and scatter oiled cherry tomatoes on top.
Bake and rest:
Bake for 45 minutes until bubbling and golden. Let it sit for at least 30 minutes. Yes, it’s hard. But worth it — the layers set, the flavour deepens, and it slices beautifully.
Blitz your pesto:
Whizz basil, herbs, cheese, garlic, and nuts with oil and lemon. Taste and tweak. Serve a spoonful on each portion with some crispy squash seeds over the top. Cue applause.
Common Mistakes and How to Dodge Them
My sauce was watery.
Simmer the ragù uncovered until thick. Don’t rush it. A good lasagna never likes to be hurried.
Cheese melted into a puddle.
Use a mix of Cheddar and hard cheese for structure — and rest it post-bake so it firms up.
It fell apart when sliced.
It’s too hot. Give it 30 minutes to chill out before cutting into those glorious layers.
Too dry?
Loosen the ragù with splashes of water or more wine before assembling. It should be juicy.
Storage and Reheating
- Fridge: Keeps well for 3–4 days
- Freezer: Freeze whole or in portions — wrap tightly
- Reheating: Oven’s best — 180°C covered, then uncovered to crisp. Microwave works but may soften the top
- Pesto: Freeze in ice cube trays for pasta magic later
Frequently Asked Questions
Can I make this vegan?
Sort of! Swap crème fraîche for a vegan cream, and use plant-based cheese alternatives. The pesto works with nutritional yeast instead of cheese too.
Can I use dried lasagne sheets?
Yes, just parboil them or let the assembled lasagna sit for 30 mins before baking so they soften up.
Can I skip the wine?
You can — just use a splash of extra stock or a bit of balsamic vinegar for depth.
What can I serve it with?
A simple green salad, garlic bread, or roasted courgettes would all be lovely.
Nutrition Facts (Per Serving):
- Calories: ~620 kcal
- Fat: 28g
- Carbs: 60g
- Protein: 24g
- Sodium: Moderate
- Sugar: ~9g
Jamie Oliver Vegetarian Lasagna
Description
A rich, layered vegetarian lasagna with roasted squash, mushroom cream, and herby pesto — cozy, bold, and full of flavour.
Ingredients
Instructions
- Roast squash and seeds with oil, chilli, and fennel.
- Cook onion, carrot, and celery, then add wine, tomatoes, and beans. Simmer.
- Char aubergine, scoop out flesh, and stir into ragù.
- Sauté garlic, mushrooms, herbs; add porcini, crème fraîche, cheese.
- Layer ragù, white sauce, squash, spinach, and pasta. Repeat.
- Top with white sauce, Cheddar, and tomatoes. Bake 45 mins.
- Rest 30 mins. Blitz pesto and serve on the side with crispy seeds.
Notes
- Let it rest after baking — it sets the layers
Use what beans you like — cannellini and borlotti are great - Save extra pesto for pasta, toasties, or spooning straight from the jar
- Add more chilli if you like heat — or none at all for a mellow version