This delicious vegetarian lasagne by Jamie Oliver is a creamy, hearty dish packed with flavors from roasted squash, earthy mushrooms, and a rich tomato ragù. It’s quick to prepare and can be customized with your favorite veggies or beans. Perfect for a cozy dinner, it’s both comforting and nutritious!
Ingredients Needed
Lasagne:
- 20g (0.7 oz) dried porcini mushrooms
- 2 onion squash (850g / 1.87 lbs total)
- Olive oil, for roasting and sautéing
- 1 teaspoon fennel seeds
- Dried chilli flakes, to taste
- 2 onions
- 2 carrots
- 2 sticks of celery
- 1 mixed bunch 30g (1 oz) of fresh woody herbs (such as thyme, rosemary, sage, bay)
- 100ml (3.4 fl oz) Barolo or other red wine
- 2 x 400g (14 oz) tins of quality plum tomatoes
- 2 x 400g (14 oz) tins of beans (cannellini, borlotti, haricot)
- 1 large aubergine (600g / 1.3 lbs)
- 4 cloves of garlic
- 250g (8.8 oz) mixed mushrooms
- 500ml (17 fl oz) crème fraîche
- 100g (3.5 oz) vegetarian hard cheese
- 100g (3.5 oz) baby spinach
- 350g (12.3 oz) fresh lasagne sheets
- 100g (3.5 oz) Cheddar cheese
- 100g (3.5 oz) ripe mixed-colour cherry tomatoes
Pesto:
- 1 large bunch (60g / 2.1 oz) of fresh basil
- 1 mixed bunch 30g (1 oz) of fresh herbs (mint, oregano, flat-leaf parsley)
- 100g (3.5 oz) vegetarian hard cheese
- ½ clove of garlic
- 100g (3.5 oz) pine nuts, almonds, or walnuts
- Extra virgin olive oil
- ½ a lemon
How To Make Vegetarian Lasagna
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the squash: Cover the dried porcini with boiling water and leave to rehydrate. Halve the squash, scoop out the seeds, rinse, and pat dry. Toss with olive oil, fennel seeds, chilli flakes, salt, and pepper. Chop the squash into 8 wedges and place on a tray. Roast for 1 hour, adding the seeds for the last 30 minutes.
- Make the ragù: Peel and dice the onions, carrots, and celery into 1cm (0.4 in) pieces. Heat 2 tablespoons of oil in a large casserole and cook the vegetables for 20 minutes, stirring occasionally until softened. Tie the woody herbs together with string and add them to the pan. Pour in the wine and cook until it evaporates. Add the tomatoes, then pour in 2 tins of water and let simmer for 30 minutes. Drain and add the beans. Simmer for another 30 minutes, stirring and mashing occasionally. Add water if necessary to loosen the sauce, and season.
- Prepare the aubergine: Prick the aubergine with a fork and place it directly over a flame, turning regularly until softened and blackened all over. Place it in a bowl, cover with cling film, and leave for 5 minutes. Once cool, peel the skin off, scrape out the flesh, and add it to the ragù.
- Make the white sauce: Peel and slice the garlic and mushrooms. Pick and chop the reserved rosemary and thyme. Heat 2 tablespoons of oil in a saucepan over medium heat, add the garlic and cook for 1 minute. Add the herbs, mushrooms, and a pinch of salt and pepper, and cook until golden. Stir in the porcini mushrooms and their soaking liquid, leaving out the gritty bits. Let it bubble, then reduce the heat and stir in the crème fraîche. Cook for a few more minutes. Remove from the heat and stir in half of the hard cheese.
- Assemble the lasagne: Remove the herbs from the ragù, then mix in the remaining hard cheese. Spoon 2 ladles of ragù into the bottom of a 25cm x 30cm (10 x 12 in) lasagne dish. Drizzle with 2 tablespoons of white sauce, then layer a quarter of the roasted squash, some spinach, and fresh pasta sheets on top. Repeat this process 3 more times, finishing with the remaining creamy sauce. Grate over the Cheddar cheese and top with halved cherry tomatoes. Bake for 45 minutes or until golden and bubbling.
- Rest the lasagne: Let the lasagne rest uncovered for 30 minutes before serving.
- Make the pesto: Place the basil, mixed herbs, hard cheese, garlic, and nuts into a food processor. Add a pinch of salt and pepper and pulse until finely chopped. Stir in 8 tablespoons of extra virgin olive oil and lemon juice. Taste and adjust seasoning as necessary. This will make more pesto than needed—freeze any leftovers for future use.
- Serve: Serve the lasagne with a generous dollop of pesto and a scattering of crispy seeds, accompanied by a fresh seasonal salad. Enjoy your delicious vegetarian lasagne!
Recipe Tips
- Roast the squash properly: Make sure to roast the squash until it’s golden and soft. This brings out its natural sweetness and adds depth to the dish.
- Season the sauce well: Taste the ragù and adjust the seasoning with salt, pepper, and a bit of sugar if it’s too acidic. The right seasoning makes the dish taste amazing.
- Don’t overcook the pasta sheets: Layer the fresh lasagne sheets carefully and avoid overcooking them during baking. Fresh sheets will soften perfectly without becoming mushy.
- Rest the lasagne before serving: Let the lasagne sit uncovered for 30 minutes after baking. This helps it set, making it easier to cut and ensuring the flavors meld together.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lasagne cool to room temperature, then cover it and store it in the fridge for up to 3 days.
- Freeze: To freeze, allow the lasagne to cool completely. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before reheating
- Reheat: Preheat the oven to 180ºC/350ºF. Place the lasagne in an oven-safe dish and cover with foil. Bake for 20-30 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 cup (250g)
- Calories: 507
- Total Fat: 35.8g
- Saturated Fat: 16.4g
- Total Carbohydrate: 29.4g
- Dietary Fiber: 6g
- Sugars: 10.1g
- Protein: 15.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Chilli
- Jamie Oliver Michela Chiappa’s Zucchini Salad
- Jamie Oliver Courgette Salad
- Jamie Oliver Sticky Barbecued Prawn Salad
Jamie Oliver Vegetarian Lasagna
Description
This delicious vegetarian lasagne by Jamie Oliver is a creamy, hearty dish packed with flavors from roasted squash, earthy mushrooms, and a rich tomato ragù. It’s quick to prepare and can be customized with your favorite veggies or beans. Perfect for a cozy dinner, it’s both comforting and nutritious!
Ingredients
Lasagne:
Pesto:
Instructions
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the squash: Cover the dried porcini with boiling water and leave to rehydrate. Halve the squash, scoop out the seeds, rinse, and pat dry. Toss with olive oil, fennel seeds, chilli flakes, salt, and pepper. Chop the squash into 8 wedges and place on a tray. Roast for 1 hour, adding the seeds for the last 30 minutes.
- Make the ragù: Peel and dice the onions, carrots, and celery into 1cm (0.4 in) pieces. Heat 2 tablespoons of oil in a large casserole and cook the vegetables for 20 minutes, stirring occasionally until softened. Tie the woody herbs together with string and add them to the pan. Pour in the wine and cook until it evaporates. Add the tomatoes, then pour in 2 tins of water and let simmer for 30 minutes. Drain and add the beans. Simmer for another 30 minutes, stirring and mashing occasionally. Add water if necessary to loosen the sauce, and season.
- Prepare the aubergine: Prick the aubergine with a fork and place it directly over a flame, turning regularly until softened and blackened all over. Place it in a bowl, cover with cling film, and leave for 5 minutes. Once cool, peel the skin off, scrape out the flesh, and add it to the ragù.
- Make the white sauce: Peel and slice the garlic and mushrooms. Pick and chop the reserved rosemary and thyme. Heat 2 tablespoons of oil in a saucepan over medium heat, add the garlic and cook for 1 minute. Add the herbs, mushrooms, and a pinch of salt and pepper, and cook until golden. Stir in the porcini mushrooms and their soaking liquid, leaving out the gritty bits. Let it bubble, then reduce the heat and stir in the crème fraîche. Cook for a few more minutes. Remove from the heat and stir in half of the hard cheese.
- Assemble the lasagne: Remove the herbs from the ragù, then mix in the remaining hard cheese. Spoon 2 ladles of ragù into the bottom of a 25cm x 30cm (10 x 12 in) lasagne dish. Drizzle with 2 tablespoons of white sauce, then layer a quarter of the roasted squash, some spinach, and fresh pasta sheets on top. Repeat this process 3 more times, finishing with the remaining creamy sauce. Grate over the Cheddar cheese and top with halved cherry tomatoes. Bake for 45 minutes or until golden and bubbling.
- Rest the lasagne: Let the lasagne rest uncovered for 30 minutes before serving.
- Make the pesto: Place the basil, mixed herbs, hard cheese, garlic, and nuts into a food processor. Add a pinch of salt and pepper and pulse until finely chopped. Stir in 8 tablespoons of extra virgin olive oil and lemon juice. Taste and adjust seasoning as necessary. This will make more pesto than needed—freeze any leftovers for future use.
- Serve: Serve the lasagne with a generous dollop of pesto and a scattering of crispy seeds, accompanied by a fresh seasonal salad. Enjoy your delicious vegetarian lasagne!
Notes
- Roast the squash properly: Make sure to roast the squash until it’s golden and soft. This brings out its natural sweetness and adds depth to the dish.
- Season the sauce well: Taste the ragù and adjust the seasoning with salt, pepper, and a bit of sugar if it’s too acidic. The right seasoning makes the dish taste amazing.
- Don’t overcook the pasta sheets: Layer the fresh lasagne sheets carefully and avoid overcooking them during baking. Fresh sheets will soften perfectly without becoming mushy.
- Rest the lasagne before serving: Let the lasagne sit uncovered for 30 minutes after baking. This helps it set, making it easier to cut and ensuring the flavors meld together.
Jamie Oliver Vegetarian Lasagna