Vegetable Lasagne Mary Berry Recipe

Welcome! Today, I’m sharing a Vegetable Lasagne Mary Berry recipe–style guide that’s comforting, family-friendly, and honestly one of my favorite meat-free dinners.

Inspired by Mary Berry, this vegetable lasagne focuses on deep flavor, proper layering, and a creamy cheese sauce that makes everyone go back for seconds.

I’ve cooked versions of this many times, and every time it feels like proper comfort food.

Hi, my name is Dipendra Kumar. I like cooking food for my family and friends. I theses i try different types of recipes, and it’s good. Better Taste Feel Happy.

Overview

• Course: Main Course
• Cuisine: Italian
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: About 1 hour 5 minutes
• Diet: Vegetarian

This vegetable lasagne is rich without being heavy, packed with mushrooms, spinach, and tomato goodness, and finished with a smooth cheese sauce.

I love how it works for weeknight dinners, but also feels special enough for guests. It’s freezer-friendly too, which honestly saves me on busy days.

What Is Mary Berry’s Vegetable Lasagne?

Mary Berry’s vegetable lasagne is a classic Italian-style bake made without meat. Instead of mince, vegetables like mushrooms, onions, spinach, and tomatoes build flavor and texture.

The dish is layered with lasagne sheets, a tomato-based vegetable sauce, and a traditional white cheese sauce, then baked until bubbling and golden.

Why Mary Berry’s Vegetable Lasagne Is So Popular

This recipe is popular because it’s simple and dependable. The flavors are balanced, the method is easy to follow, and the result always feels like it was homemade.

I think people love that it’s comforting without being complicated, and it works for both vegetarians and meat-eaters.

Mary Berry’s Veggie Mushroom Lasagne Explained

The mushroom version is especially loved. Mushrooms give that deep, savory flavor usually missing in meat-free dishes.

I always cook them until the liquid has completely evaporated, which keeps the lasagne rich instead of watery.

Ingredients

The ingredients are the most important part of these dishes. If the ingredients are proper and delicious, the meal turns out great.

In my opinion, the number of people you’re cooking for is also crucial. For example, I’m cooking for four people, so the ingredients are measured accordingly.

Amount	Ingredient	Notes
8 sheets	Lasagne sheets	Dried or fresh
2 tbsp	Olive oil	For cooking vegetables
1 large	Onion	Finely diced
500 g	Button mushrooms	Thinly sliced
2	Garlic cloves	Finely grated
2 tbsp	Plain flour	Thickens sauce
800 g	Chopped tomatoes	Canned
1 tbsp	Fresh thyme	Chopped
2 tsp	Balsamic vinegar	Adds depth
2 tbsp	Sun-dried tomato paste	Optional
200 g	Baby spinach	Fresh
55 g	Butter	Cheese sauce
55 g	Plain flour	Cheese sauce base
600 ml	Milk	Hot
2 tbsp	Dijon mustard	Flavor boost
150 g	Mature cheddar	Grated
55 g	Parmesan	Coarsely grated
To taste	Salt & black pepper	Seasoning

Vegetables Used

Mushrooms form the heart of this dish, onions add sweetness, spinach keeps it fresh, and tomatoes bring everything together.

Sometimes I add courgette or aubergine, but mushrooms are always the base for me.

Cheese Sauce in Mary Berry Vegetable Lasagne

The cheese sauce is a traditional white sauce made with butter, flour, milk, and cheese.

Dijon mustard might seem unusual, but it gives a gentle sharpness that lifts the whole lasagne without overpowering it.

Equipment Needed

Amount	Equipment	Notes
1	Large frying pan	Non-stick works best
1	Medium saucepan	For cheese sauce
1	Whisk	Prevents lumps
1	Baking dish	About 2.25-litre
1	Wooden spoon	Stirring
1	Sharp knife	Prep work

How to Make Mary Berry Vegetable

Step 1 Soften the Lasagne Sheets

I soak the lasagne sheets in hot water for about 10–15 minutes, then drain well. This helps them cook evenly later.

Step 2 Cook the Onion

I heat the olive oil in a large frying pan and cook the onion over medium heat until soft and lightly golden.

Step 3 Add Mushrooms and Garlic

I add the mushrooms and garlic, cooking until all the moisture has cooked off. This step really matters for texture.

Step 4 Build the Tomato Sauce

Step 4, I stir in the flour, then add chopped tomatoes, thyme, balsamic vinegar, tomato paste, and spinach. I cook until bubbling and thick.

Step 5 Make the Cheese Sauce

I melt butter in a saucepan, stir in flour, then slowly whisk in hot milk. Once thick, I add mustard and most of the cheese, seasoning gently.

Step 6: Assemble the Lasagne

I layer vegetable sauce, cheese sauce, and lasagne sheets in the dish. I repeat the layers and finish with cheese sauce and grated cheese.

Step 7: Bake

I bake at 200°C (180°C fan) for 35–40 minutes until golden and bubbling. I let it rest before slicing.

Baking Instructions

I always bake it uncovered so the top browns nicely. If it colors too quickly, I loosely cover it with foil for the last few minutes.

Mary Berry Vegetable Lasagne With Mushrooms

This mushroom-heavy version is rich and satisfying. Even meat-lovers usually don’t notice the absence of meat, which always makes me smile.

Mary Berry Vegetable Lasagne With Spinach

Spinach adds freshness and balances the richness of the cheese sauce. I stir it in right at the end so it keeps its color.

Mary Berry Vegetable Lasagne With Aubergine

If I use aubergine, I roast it first. Raw aubergine releases too much liquid and can make the lasagne soggy.

Mary Berry Stress-Free Vegetable Lasagne Version

For a stress-free option, I assemble everything earlier in the day and refrigerate it. When dinner time comes, it just goes straight into the oven.

Can You Use Dried Lasagne Sheets in Mary Berry Vegetable Lasagne?

Yes, dried sheets work perfectly. I soak them briefly in hot water first, which helps them soften evenly during baking.

How to Stop Mary Berry’s Vegetable Lasagne From Being Watery

I always cook vegetables until dry, avoid using too much sauce, and let the lasagne rest before cutting. These three things fix most issues.

Make-Ahead Tips

You can assemble it up to 24 hours ahead and keep it chilled. Just allow a little extra baking time straight from the fridge.

Freezing

I freeze it fully cooled and tightly wrapped. It keeps well for up to two months without losing texture.

How to Reheat Mary Berry Vegetable Lasagne

I reheat it in the oven at 180°C until hot all the way through. The microwave works for single portions, but the oven keeps it nicer.

Health Benefits

• Good source of plant-based protein
• High in fiber from vegetables
• Provides calcium from cheese
• Contains antioxidants from tomatoes and spinach
• More balanced than meat-heavy lasagne

Nutritional Value

Each serving gives a good balance of carbohydrates, fats, and protein, making it filling without feeling too heavy. I always feel satisfied after a portion.

Vegetarian Substitutes

You can use plant-based milk, vegan cheese, or add lentils for extra protein. I’ve tried lentils myself, and they work really well.

Serve

I usually serve it with a simple green salad or some garlic bread. Nothing fancy, just easy sides.

Family-Friendly

This is a great family dish because the vegetables melt into the sauce. Even picky eaters tend to enjoy it.

Common Mistakes

Using watery vegetables, under-seasoning the sauce, and slicing too soon are the most common mistakes I see.

Expert Tips

Season each layer lightly and always let it rest before serving. Small details make a big difference.

FAQs:-

Final Thoughts

I love this vegetable lasagne because it’s comforting, reliable, and always satisfying. It’s one of those recipes I come back to again and again, especially when I want something warm and familiar. I hope you enjoy making it as much as I do.

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