Mary Berry Vegetable Lasagne

I can still remember the smell of my mum’s kitchen on a Sunday afternoon — rich tomato sauce bubbling away, steam rising as she cracked open the oven door to reveal a golden, bubbling lasagne. Only, in our house, it wasn’t always about meat. We weren’t vegetarians, mind you, but there was something wholesome, earthy, and almost celebratory about a vegetable lasagne done right.

This Mary Berry Vegetable Lasagne brings back that same comfort. It’s loaded with garden veg — carrots, bell peppers, spinach, courgette — and layered with cottage cheese and mozzarella in a rich homemade tomato sauce. Perfect for family dinners or a quiet evening when you just need something honest and warming.

And yes, the keyword vegetable lasagne fits right in — because that’s exactly what this is: honest, rustic, proper food.

Ingredients List

Veggies & Spinach

• 2 tbsp extra-virgin olive oil — for sautéing and flavour depth.
• 3 large carrots, chopped (about 1 cup) — they add natural sweetness and a bit of bite.
• 1 red bell pepper, chopped
• 1 medium zucchini (courgette), chopped
• 1 medium yellow onion, chopped — for a base of savoury richness.
• ¼ tsp salt
• 5–6 oz baby spinach — wilts down beautifully and adds that earthy note.

Tomato Sauce (or sub 2 cups good-quality marinara)

• 1 can (28 oz) diced tomatoes — go for whole and drain slightly if you want it less watery.
• ¼ cup roughly chopped fresh basil + extra for garnish
• 2 tbsp olive oil
• 2 garlic cloves, minced or pressed
• ½ tsp salt
• ¼ tsp red pepper flakes — optional, but I always use them for warmth.

Remaining Ingredients

• 2 cups (16 oz) low-fat cottage cheese, divided
• ¼ tsp salt, to taste
• Freshly ground black pepper, to taste
• 9 no-boil lasagne noodles* — the weeknight saviour.
• 8 oz (2 cups) grated low-moisture part-skim mozzarella

How to Make It

1. Preheat your oven to 425°F (220°C).
   Don’t skip this. Cold oven = sad lasagne.
2. Sauté the chopped carrots, bell pepper, zucchini, and onion in olive oil over medium heat for about 8–10 minutes, or until slightly golden and softened.
3. Add the spinach and stir until just wilted.
   It’ll seem like loads at first — but you know how spinach shrinks.
4. Make the sauce: In a blender, combine the drained tomatoes, basil, olive oil, garlic, salt, and red pepper flakes. Blend until smooth-ish. You want a sauce, not a smoothie.
5. Blend half the cottage cheese until smooth.
   This gives a creamier texture. If you forget to divide it (I often do), don’t stress — it still works.
6. Mix the sautéed veg with the whipped cottage cheese.
   Season with salt and pepper to taste.
7. Assemble the lasagne: In a 9×13” baking dish:
   • Spread a thin layer of tomato sauce.
   • Add a layer of noodles.
   • Then half the cottage cheese and veg mix.
   • Sprinkle with mozzarella.
   • Repeat the layers, ending with sauce and a generous mozzarella topping.
8. Cover with parchment and foil (don’t let the cheese stick!) and bake for 18 minutes.
9. Remove the cover and bake for another 10–12 minutes, until golden and bubbling.
10. Let it rest for 15–20 minutes.
    Tempting as it is, don’t skip the rest — the layers need to settle. Sprinkle with fresh basil, slice, and serve.

Common Mistakes

Why is my lasagne watery?
You likely didn’t cook the vegetables down enough. I’ve rushed this step before — big mistake. Always let the moisture cook out.

Why is my top layer too hard or burnt?
You may have left it uncovered too early or too long. Only remove the foil in the final 10 minutes.

Can I use regular lasagne noodles?
Yes — just cook them first until just al dente. But honestly, the no-boil ones save my sanity midweek.

Why does the cottage cheese seem gritty?
You didn’t blend it. It’s optional, but whipped cottage cheese makes the texture smoother and more béchamel-like.

Storage and Reheating Tips

Fridge: Let the lasagne cool completely. Cover with foil or plastic wrap and refrigerate for up to 3 days.

Freezer: Wrap individual portions or the whole dish tightly with foil and freeze for up to 3 months. I sometimes freeze it unbaked too.

Reheating:

• Microwave: Cover with a damp paper towel and heat in short bursts (2–3 mins at a time).
• Oven: Reheat at 350°F (180°C), covered, for 15–20 mins.
• Air fryer or skillet: Great for crispy edges. Medium heat, 5–10 mins.

What to Serve With It

• Crisp green salad with balsamic vinaigrette — cuts through the richness beautifully.
• Garlic bread or crusty sourdough — because you’ll want to mop up every drop.
• A glass of red wine — if you drink, something like a Chianti or light Merlot pairs perfectly.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes — just use gluten-free no-boil noodles. You can also layer with thin-sliced courgette or aubergine instead.

Can I swap out the cottage cheese?
Absolutely. Ricotta is the classic option, or even a thick Greek yoghurt in a pinch.

Can I make this lasagne ahead of time?
Definitely. Assemble it, cover, and refrigerate up to 24 hours before baking. Or freeze it unbaked.

Is this dish vegetarian?
Yes — but double-check your cheese if you’re strict. Some mozzarellas use animal rennet.

Try More Mary Berry Recipes:

• Mary Berry Mexican Lasagne
• Mary Berry Tomato Sauce
• Mary Berry Leftover Roast Pork Fried Rice

Nutrition Facts

• Calories : 335
• Total Fat: 8.5g
• Saturated Fat: 1.7g
• Trans Fat: 0g
• Polyunsaturated Fat: 0.9g
• Monounsaturated Fat: 5.3g
• Cholesterol: 11.9mg
• Sodium: 1153.5mg
• Total Carbohydrate: 42.2g
• Dietary Fiber: 8g
• Sugars: 10.1g
• Protein: 19.3g
• Vitamin A: 41%
• Vitamin C: 36%
• Calcium: 31%
• Iron: 11%