Vegetable Lasagne Mary Berry Recipe

Vegetable Lasagne Mary Berry Recipe

This vegetable lasagne is rich, comforting, and full of flavor, made with layers of mushrooms, spinach, tomato sauce, and a creamy cheese sauce. It’s a meat-free family favorite that’s perfect for make-ahead meals and cozy dinners.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 4 People

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

8 sheets Lasagne sheets Dried or fresh
2 tbsp Olive oil For cooking
1 large Onion Finely diced
500 g Button mushrooms Thinly sliced
2 Garlic cloves Finely grated
2 tbsp Plain flour Thickening
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 Warm
2 tbsp Dijon mustard Mild flavor
150 g Mature cheddar Grated
55 g Parmesan cheese Coarsely grated
– – Salt & black pepper To taste

Equipment

1 Large frying pan For vegetable sauce
1 Medium saucepan For cheese sauce
1 Whisk Helps avoid lumps
1 Ovenproof baking dish About 2.25-litre
1 Wooden spoon Stirring sauces
1 Sharp knife Vegetable prep

Method

Step 1:

Soak the lasagne sheets in hot water for 10–15 minutes until softened, then drain and set aside.

Step 2:

Heat olive oil in a large frying pan. Add the onion and cook for 3–4 minutes until soft and lightly golden.

Step 3:

Add mushrooms and garlic, cooking over high heat until all excess moisture evaporates.

Step 4:

Sprinkle in the flour and stir well. Add chopped tomatoes, thyme, balsamic vinegar, sun-dried tomato paste, and spinach. Cook until bubbling and thickened. Season and remove from heat.

Step 5:

Melt butter in a saucepan. Stir in flour, then slowly whisk in warm milk. Cook until thick, then add Dijon mustard and two-thirds of the cheese. Season gently.

Step 6:

Preheat oven to 200°C (180°C fan). Layer vegetable sauce, cheese sauce, and lasagne sheets in the dish. Repeat layers, finishing with cheese sauce and remaining cheese.

Step 7:

Bake for 35–40 minutes until golden and bubbling. Rest for 5 minutes before serving.

Notes

I always let the lasagne rest before slicing—it helps the layers hold together better. If I’m making this ahead, I assemble everything earlier in the day and bake when needed. It also freezes really well once fully cooled.