This Mary Berry Vegetable Lasagne is a rich and comforting recipe, which is made with earthy mushrooms and a creamy Gruyère cheese sauce. It’s a classic, foolproof recipe, perfect for a hearty vegetarian family dinner.
Mary Berry Vegetable Lasagne Ingredients
For the Vegetable & Tomato Sauce:
- 2 tbsp olive oil
- 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
For the Cheese Sauce (Béchamel):
- 50g (2 oz) butter
- 50g (2 oz) plain flour
- 600ml (1 pint) hot milk
- 1 tablespoon Dijon mustard
- 250g (9 oz) Gruyère cheese, grated
To Assemble:
- 6–8 sheets of no-boil or fresh lasagne
How To Make Mary Berry’s Vegetable Lasagne
- Make the vegetable sauce: Heat the olive oil in a large frying pan. Add the onion and fry for a few minutes until softened. Add the mushrooms and garlic and cook for another 2 minutes, stirring. Tip in the tinned tomatoes, thyme, balsamic vinegar, sugar, and sun-dried tomato paste.
- Wilt the spinach: Add the spinach to the pan and continue to cook for about 5 minutes, until the spinach has completely wilted and the sauce is bubbling. Season well with salt and pepper.
- Make the cheese sauce: In a separate saucepan, melt the butter. Stir in the flour and cook for one minute to form a roux. Gradually whisk in the hot milk until the sauce is smooth and has thickened. Remove from the heat and stir in the Dijon mustard and half of the grated Gruyère cheese. Season to taste.
- Assemble the lasagne: Spoon one-third of the vegetable mixture into the base of a 1.8 litre (3 pint) ovenproof dish. Spread one-third of the cheese sauce over the top, then arrange a layer of lasagne sheets.
- Continue layering: Repeat the layers—vegetable sauce, cheese sauce, pasta—and finish with a final layer of the vegetable and cheese sauces.
- Top and bake: Sprinkle the remaining half of the Gruyère cheese over the top. Bake in a preheated oven at 200°C/180°C Fan/Gas 6 for 30–35 minutes, until the top is golden brown, the sauce is bubbling, and the pasta is tender.
Recipe Tips
- How to get the best flavor? Don’t be shy when seasoning the sauces. The vegetables and pasta will absorb a lot of the salt, so taste both the tomato sauce and the cheese sauce before assembling.
- Can I make this ahead of time? Mary Berry notes that this is a perfect make-ahead dish. You can assemble the entire lasagne a day in advance and keep it in the fridge. This also allows the dried pasta sheets to soften in the sauce, ensuring they cook perfectly.
- How to make a smooth cheese sauce? The key is to add the hot milk to the butter and flour roux gradually, whisking constantly. This prevents any lumps from forming and creates a silky-smooth béchamel.
- Can I use different vegetables? Absolutely. Finely chopped carrots and celery can be added with the onions for a more traditional base. You could also add layers of roasted peppers or courgettes.
What To Serve With Vegetable Lasagne
This rich and hearty lasagne is a complete meal, but it’s traditionally served with:
- A crisp green salad with a simple vinaigrette
- Warm, crusty garlic bread
- A side of steamed green beans
How To Store Vegetable Lasagne
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.
- Freeze: This lasagne freezes very well, either baked or unbaked, for up to one month. Thaw completely in the refrigerator before baking or reheating.
Vegetable Lasagne Nutrition Facts
- Serving Size: 1 serving
- Calories: 620 kcal
- Fat: 35g
- Carbohydrates: 45g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While Gruyère provides a wonderful nutty flavor that melts beautifully, you can substitute it with a strong, mature Cheddar cheese.
This recipe is designed for no-boil (or fresh) lasagne sheets. If you assemble the dish ahead of time, the moisture from the sauces will soften the dried pasta perfectly before it even goes in the oven.
This can happen if the mushrooms release a lot of liquid or if the spinach isn’t wilted down enough. Ensure you cook the vegetable sauce until it is bubbling and has thickened slightly before you start layering.
Try More Recipes:
Mary Berry Vegetable Lasagne Recipe
Description
A rich and comforting vegetarian lasagne from Mary Berry, layered with a hearty mushroom and spinach tomato sauce and a creamy Gruyère cheese béchamel.
Ingredients
Instructions
- Make the vegetable sauce: Sauté onion, mushrooms, and garlic. Add tomatoes, thyme, vinegar, sugar, and tomato paste. Stir in spinach until wilted. Season well.
- Make the cheese sauce: Melt butter, stir in flour to make a roux. Gradually whisk in hot milk until smooth and thick. Stir in mustard and half the Gruyère.
- Preheat oven to 200°C/180°C Fan.
- Layer the lasagne in an ovenproof dish: start with ⅓ veg sauce, then ⅓ cheese sauce, then a layer of pasta.
- Repeat the layers, finishing with a final layer of both sauces on top.
- Sprinkle with the remaining Gruyère cheese.
- Bake for 30-35 minutes until golden and bubbling. Let it rest for 10 minutes before serving.
Notes
- For the best results, assemble the lasagne a few hours or even a day before baking. This allows the pasta to soften.
- Using hot milk when making the cheese sauce helps it to thicken more quickly and smoothly.
- Freshly grated Gruyère cheese will melt much better than pre-shredded varieties.
- This is a fantastic make-ahead meal for entertaining or for a comforting family dinner.
