Nigella Lawson Vegetarian Lasagna Recipe

I’ll be honest with you — I used to dread making vegetarian lasagna. So many soggy middles, undercooked courgettes, and bland layers that tasted more like compromise than comfort. And then came Nigella’s version — a gloriously creamy, vegetable-packed lasagna that actually felt indulgent rather than preachy.

The trick? A lush tomato-cream sauce with a kick of chili, earthy spinach, and salty feta that cuts through with sharpness. If you’re after a vegetarian lasagna that doesn’t apologise for itself, you’re in the right kitchen. Let’s make it properly.

Ingredients List:

For the Red Sauce:

• 2 carrots — peeled, cut into rough sticks. Adds sweetness and body.
• 2 courgettes — roughly chopped. I leave the skin on for colour.
• 2 onions — chopped. Yellow or red, both fine.
• 2 garlic cloves — pressed or minced.
• ½ red chili — deseeded and finely chopped. Optional but lovely warmth.
• 1 tin crushed tomatoes — the base of it all.
• 100ml double cream — rich and silky. Use half-fat if guilt is your spice.
• 2 tsp salt
• ½ tsp sugar — tiny nudge of sweetness.
• Black pepper — freshly ground, always.
• Fresh basil leaves — torn in just before layering.

For the Filling:

• 250g fresh spinach — wilted down in a dry pan or steamed.
• 250g good-quality feta cheese — crumbled generously.
• 10 lasagna sheets — no-boil is easiest, but pre-cooked works too.
• 150g grated cheese for topping — cheddar, mozzarella, or whatever makes you smile.

How to Make It (Instructions)

1. Heat a teaspoon of oil in a wide pan.
2. Toss in the carrots, courgettes, and onions. Cook gently for about 10 minutes until softened but not browned — patience here really matters.
3. Stir in the garlic and chili. Let them sizzle for 1 minute.
4. Add the tomatoes, cream, salt, sugar, and black pepper. Simmer for 10 minutes until thickened slightly.
5. Stir in the fresh basil, remove from heat, and set aside.
6. In a separate pan, wilt the spinach — just a minute or two until it collapses. Squeeze out excess moisture.
7. Grab a medium ovenproof dish. Pour in ⅓ of the sauce to cover the base.
8. Layer on ⅓ of the pasta sheets, then half the spinach, half the feta.
9. Repeat: sauce, pasta, spinach, feta. Top with the final layer of pasta and the remaining red sauce.
10. Sprinkle over the grated cheese.
11. Bake in a preheated oven at 225°C (437°F) for 25–30 minutes until bubbling and golden.
12. I usually forget to rest it before slicing — don’t be like me. Give it 5–10 minutes to settle.

Common Mistakes

Why is my lasagna watery?
You probably didn’t cook out the veg long enough or your spinach wasn’t drained well. Squeeze that spinach like it’s your ex’s last apology.

Why are my noodles still tough?
If you’re using no-boil sheets, make sure they’re nestled properly in the sauce and fully covered. Dry patches = crunchy surprises.

Can I skip the cream in the sauce?
Yes, but you’ll lose that silky finish. Try a dollop of mascarpone or a splash of oat cream instead.

Why is my cheese crust chewy?
Overbaking or using only mozzarella can do that. Mix in a sharper cheese like mature cheddar or even some parmesan for better bite.

Storage and Reheating Tips

Fridge:
Cool leftovers completely, cover tightly, and refrigerate for up to 4 days.

Freezer:
Slice into portions and freeze individually. Wrap in foil or pop in containers. Keeps for 3 months.

Reheating:

• Oven: 180°C for 20–25 mins, covered with foil.
• Microwave: On medium for 1–2 mins per slice.
• Air fryer: Yes, really — 160°C for 8–10 mins. Gets a nice crust.

What to Serve With It

• Rucola salad — the peppery sharpness cuts through the richness.
• Lemon wedges — brightens the whole thing, surprisingly perfect.
• Garlic bread or crusty sourdough — to mop up any lingering sauce. You’re not wasting that.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes — just use gluten-free lasagna sheets. Most work well with this saucy base.

Can I make it ahead?
Absolutely. Assemble it, chill overnight, and bake fresh the next day. Even better flavour.

Can I swap the feta?
Sure — ricotta works well for a milder taste, or goat cheese for more tang.

Is this spicy?
Mildly. The chili adds warmth, not fire. Omit it if you’re feeding small kids or spice-shy friends.

Try More Nigella Recipes:

• Nigella Lawson Chicken Lasagna
• Nigella Vegetable Lasagna
• Nigella Mushroom Lasagna

Nutrition Facts

• Calories 288
• Total Fat 16g
• Saturated Fat 8.9g
• Trans Fat 0g
• Cholesterol 69mg
• Sodium 433mg
• Potassium 412.5mg
• Total Carbohydrates 18g
• Dietary Fiber 2.4g
• Sugars 3.7g
• Protein 18g