Mary Berry Vegetable Lasagne

Mary Berry’s Vegetable Lasagne is made with onion, button mushrooms, garlic, chopped tomatoes, fresh thyme, balsamic vinegar, sugar, sun-dried tomato paste, baby spinach, Gruyère cheese, and lasagne sheets. This tasty Vegetable Lasagne recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.

Ingredients Needed

Vegetable Layer:

• 1 onion, chopped
• 400g (14 oz) button mushrooms, sliced
• 2 garlic cloves, crushed
• 2 × 400g (14 oz) tins of chopped tomatoes
• 1 tablespoon chopped fresh thyme
• 2 teaspoons balsamic vinegar
• a dash of sugar
• 2 tablespoons sun-dried tomato paste
• 500g (1 lb 2 oz) baby spinach, trimmed
• salt and freshly ground black pepper
• 6–8 sheets lasagne (no-boil or traditional)

Cheese Sauce:

• 50g (2 oz) butter
• 50g (2 oz) flour
• 600ml (1 pint) hot milk
• 1 tablespoon Dijon mustard
• 250g (9 oz) Gruyère cheese, grated

How To Make Vegetable Lasagne

1. Prepare the Ovenproof Dish: You will need a 1.8 liter (3 pint) capacity ovenproof dish.
2. Cook the Vegetables: Heat oil in a large frying pan over medium heat. Add the chopped onion and fry for a few minutes. Stir in the sliced mushrooms and crushed garlic; fry for 2 minutes. Add the tinned tomatoes, chopped thyme, balsamic vinegar, sugar, sun-dried tomato paste, and baby spinach. Cook for another 5 minutes until the spinach wilts and the sauce bubbles. Season with salt and pepper to taste.
3. Make the Cheese Sauce: In a pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the hot milk, then add Dijon mustard and half of the grated Gruyère cheese. Season to taste, then bring to a boil, whisking until thickened.
4. Layer the Lasagne: Spread a third of the vegetable mixture in the base of the ovenproof dish. Top with a third of the cheese sauce and half of the lasagne sheets. Repeat the layering process two more times, finishing with a layer of cheese sauce. Sprinkle the remaining Gruyère cheese on top.
5. Bake: Place the dish on the third set of runners in the Roasting Oven and bake for 30–35 minutes, or until golden brown, bubbling around the edges, and the pasta is tender.

Recipe Tips

• Layer Wisely: Ensure that you distribute the vegetable mixture and cheese sauce evenly in the layers. This helps every bite to be flavorful.
• Preheat the Oven: Always preheat your oven before baking the lasagne. This ensures it cooks evenly and becomes golden brown on top.
• Let it Rest: After baking, let the lasagne sit for about 10-15 minutes before slicing. This helps the layers set, making it easier to serve.
• Customize Your Vegetables: Feel free to add or substitute vegetables like zucchini or bell peppers. This adds variety and enhances the nutritional value of the dish.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Vegetable Lasagne cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Freeze: To freeze, allow the lasagne to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To thaw, place it in the refrigerator overnight before reheating.
• Reheat: Preheat your oven to 180°C (350°F). Place the lasagne in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for about 20-25 minutes, or until it’s heated through.

Nutrition Facts

Serving Size: 1 serving (approx. 230g)

• Calories: 315
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 36mg
• Sodium: 468mg
• Potassium: 633mg
• Total Carbohydrate: 30g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 14g

Try More Mary Berry Recipes:

• Mary Berry Paprika Pork
• Mary Berry Manchester Tart
• Mary Berry Salted Caramel Cheesecake
• Mary Berry Blueberry Traybake