My Ultimate Vegetable Lasagne

Comfort food, layered with love and packed full of goodness.

There’s something about a homemade lasagne that feels like a big warm hug—especially when it’s full of vegetables, rich tomato flavour, and a creamy, cheesy sauce. This is one of my absolute favourite things to make when I want something hearty but nourishing, and it’s a lovely way to pack in loads of veg.

I originally started making this as an easy way to get a bit more goodness into the kids—without them really noticing. Over time, it’s become a family favourite. It’s cosy, satisfying, and just one of those recipes that always hits the spot.

It’s simple to make, great for midweek dinners, and it reheats really well—so it’s perfect for batch cooking or keeping a few portions in the fridge for busier days.

Here’s how I make it:

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Ingredients

For the vegetable base:

• 3 celery sticks, finely diced

• 1 large carrot, finely diced

• 1 red onion, finely diced

• 2 leeks, finely sliced

• 1 courgette, diced

• A handful of mushrooms, chopped

• 1 pack of tenderstem broccoli, sliced

• 5 cloves of garlic, pressed

• A few sprigs of fresh thyme

• Olive oil

• Salt & pepper

• 1 heaped tbsp tomato purée

• 1 tbsp smoked paprika

• 1 tbsp dried oregano

• 1 tbsp sugar

• 1 tin cherry tomatoes

• 1 large jar of passata

• 1 tin’s worth of water (fill the empty cherry tomato tin)

• A large handful of fresh spinach

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For the cheese sauce:

• 50g butter

• 50g plain flour

• 500ml full-fat milk (add more if needed)

• 50g grated parmesan cheese

Optional cheese additions:

Try mixing in some mature cheddar, mozzarella, or gruyère for extra flavour and gooeyness.

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For layering:

• 6 large fresh lasagne sheets

• Extra grated cheese for topping (I like a mix of cheddar and parmesan)

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To finish:

• A handful of fresh herbs (such as basil, parsley or chives), finely sliced

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Method

1. Start with the veg base

In a large, heavy-based pan, heat a generous drizzle of olive oil. Add the diced celery, carrot, onion, leeks, mushrooms, courgette, broccoli, and garlic. Season with salt and pepper and throw in the thyme.

Sauté everything gently over medium heat until it’s softened and fragrant—around 10–15 minutes.

Next, stir in the tomato purée, paprika, oregano, and sugar. Let it cook for 1–2 minutes to bring out the flavour.

Then pour in the cherry tomatoes, passata, and the water from the empty tin. Stir well, add your spinach, then pop the lid on and let it simmer gently while you make the cheese sauce.

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2. Make the cheese sauce

In a separate saucepan, melt the butter over low heat. Stir in the flour to make a roux, and cook it out for a couple of minutes.

Gradually whisk in the milk, bit by bit, until the sauce is smooth and thickened. Take your time here—it’s worth it. Stir in the grated parmesan (and any other cheese you fancy), then set aside.

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3. Layer your lasagne

Preheat your oven to 180°C (fan).

In a deep baking dish, start with a layer of the vegetable mixture, spread out evenly. Drizzle over some cheese sauce, then grate a little extra cheese on top.

Add two fresh lasagne sheets over the top, then repeat the layers: veg, cheese sauce, grated cheese, pasta.

Do this three times in total, finishing with the rest of the cheese sauce and a generous topping of grated cheese.

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4. Bake

Bake in the oven for 40–45 minutes until bubbling, golden, and irresistible.

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5. Finish and serve

Once out of the oven, let it rest for a few minutes. Then top with freshly sliced herbs—basil, parsley or chives work beautifully. It adds a fresh, fragrant lift to the richness of the lasagne.

Serve with a simple fresh salad—something like rocket, cherry tomatoes, cucumber, and a lemony olive oil dressing is perfect.

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Let me know if you try it—this one’s a keeper.

Perfect for leftovers too, if you’re lucky enough to have any!

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A note from me

This lasagne is one of those recipes that holds your hand on a busy day. No overthinking, no complicated steps—just simple, beautiful ingredients layered with love.

It’s full of vegetables, but still feels indulgent—such a comforting way to get a bit of goodness into your diet without it ever feeling like a chore. It’s hearty, nourishing, and perfect for when you want something warming but wholesome.

It also happens to reheat beautifully, so it’s ideal for a midweek meal or batch cooking ahead of time. I come back to this one again and again, especially when I want to feed people well without any fuss.

Honestly — this one’s a keeper.

With love,

Cristy x