I’ll never forget the first time I made Jamie Oliver’s Vegetable Lasagne. I was in a rush to make something hearty for dinner, but I wanted it to feel light and fresh, not heavy and greasy. That’s when I stumbled upon Jamie’s recipe. I had no idea what I was getting myself into-but from the first bite, I was hooked. The layers of veggies, rich tomato sauce, and creamy béchamel were pure comfort food, but they didn’t leave me feeling sluggish.
The beauty of this recipe is in its simplicity. There’s nothing complicated, but every layer brings something different-crunchy roasted vegetables, smooth cheese sauce, and the subtle spice of herbs. I now make it at least once a month, and every time, it’s a hit.
If you’re looking for a veggie-filled dish that’s both satisfying and comforting, this lasagne is an easy winner.
Jamie Oliver’s Vegetable Lasagne Recipe
Jamie’s vegetable lasagne strikes the perfect balance between healthy and indulgent. It’s got layers of roasted veggies like zucchini, eggplant, and bell peppers. But it’s also got the rich, creamy layers of béchamel sauce and mozzarella, so there’s no compromising on flavor. Plus, the fresh herbs and garlic kick it up a notch. The recipe is perfect for feeding a crowd, and even though it might seem like a lot of steps, it’s surprisingly simple to make.
Every time I make this dish, I find myself tweaking the recipe just a little, depending on the veggies in season or what I have on hand. That’s part of the beauty of Jamie’s approach-he leaves room for you to make it your own.
Ingredients Needed
Making this lasagne isn’t as intimidating as it sounds. Here’s everything you’ll need:
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For The Vegetable Filling
- Zucchini
- Eggplant
- Red bell pepper
- Yellow bell pepper
- Mushrooms (optional, but they add a great depth of flavor)
- Cherry tomatoes (for an added pop of sweetness)
- Olive oil (for roasting the veggies)
- Fresh garlic (the more the merrier)
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For The Tomato Sauce
- Canned tomatoes (use the best quality you can find)
- Onion (mild and sweet)
- Fresh basil or oregano (or both)
- Tomato purée (for a rich, deep flavor)
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For The Béchamel Sauce
- Butter
- Flour
- Milk (whole milk is best for creaminess)
- Nutmeg (this gives the sauce that signature flavor)
- Parmesan cheese (for richness)
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For Assembly
- Lasagne sheets (fresh or dried)
- Mozzarella cheese (the more you add, the better)
- Extra Parmesan (for sprinkling on top)
How To Make Jamie Oliver’s Vegetable Lasagne
I’ll walk you through the steps as if we’re cooking together in the kitchen. Trust me, it’s a lot of fun.
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Roast The Veggies
Preheat your oven to 200°C (about 400°F). Chop all your veggies into bite-sized pieces. Toss them with olive oil, salt, pepper, and a little garlic. Roast them for about 25-30 minutes until they’re tender and slightly caramelized. This roasting step brings out the sweetness in the vegetables.
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Prepare The Tomato Sauce
While your veggies are roasting, heat some olive oil in a pan. Sauté your chopped onion until it’s soft and golden. Add the canned tomatoes, a spoonful of tomato purée, and your herbs. Let it simmer for 10-15 minutes. Season with salt, pepper, and a pinch of sugar if needed.
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Make The Béchamel Sauce
In a saucepan, melt butter, then whisk in flour to create a roux. Slowly add the milk, whisking constantly to avoid lumps. Once the sauce thickens, add nutmeg, salt, and pepper. Stir in grated Parmesan for extra richness.
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Assemble The Lasagne
Start with a layer of tomato sauce in the bottom of a baking dish. Then add a layer of lasagne sheets. Follow with roasted veggies, a layer of béchamel sauce, and some mozzarella. Repeat the layers until you run out of ingredients, finishing with a final layer of béchamel and mozzarella on top.
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Bake And Serve
Pop the lasagne into the oven and bake for about 35-40 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving to help it set.
Ingredient Science Spotlight
The magic of Jamie’s vegetable lasagne lies in how the ingredients work together. Let’s break down a few key players:
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Roasted Vegetables
Roasting brings out the natural sugars in the vegetables, making them taste sweeter and more intense. The caramelization process creates a depth of flavor that’s hard to replicate by just sautéing them.
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Béchamel Sauce
This creamy sauce starts with a roux (flour and fat) and uses milk to thicken. The combination of fat, starch, and milk creates a velvety texture that complements the roasted veggies. Adding nutmeg enhances the savory richness, while the Parmesan brings an umami kick.
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Mozzarella
Mozzarella is the melting cheese that adds a stretchy, gooey texture to the lasagne. It’s mild enough to let the other flavors shine while providing that satisfying, cheesy pull.
Expert Tips
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Layering Is Key
Make sure to start with a layer of sauce at the bottom of the dish so the lasagne doesn’t stick. Each layer should have a balance of sauce, veggies, and cheese to ensure that every bite has the perfect ratio.
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Use Fresh Pasta If Possible
Fresh lasagne sheets cook faster and hold the structure better. If you’re using dried pasta, make sure to pre-cook it to avoid a tough texture.
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Let It Rest
I know it’s tempting to dive right in after the lasagne comes out of the oven, but letting it sit for 10-15 minutes helps the layers set. You’ll get cleaner slices, and the flavors meld together even better.
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Make It Ahead Of Time
Like most lasagne recipes, this one tastes even better the next day. It’s the perfect dish to prep ahead of time and reheat when needed.
Recipe Variations
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Add A Protein
If you want to make this a bit heartier, consider adding crumbled tofu for a vegan alternative to ricotta or ground plant-based meat for some extra protein.
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Change The Veggies
Swap the eggplant for sweet potatoes or butternut squash, or add spinach and kale for an even greener version.
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Spice It Up
Try adding a pinch of chili flakes to the tomato sauce or some smoked paprika to the béchamel for a deeper, smokier flavor.
Final Words
There’s something incredibly satisfying about making a dish from scratch. Each step builds on the last, and by the end, you’ve got something that’s not only delicious but also healthy and nourishing. Jamie Oliver’s vegetable lasagne is one of those recipes that feels like a gift every time you make it.
You don’t need to be a master chef to nail this one. With just a little patience and attention, you can transform simple vegetables and ingredients into something that’s both comforting and fresh.
FAQs
What Vegetables Are Best For Jamie Oliver’s Vegetable Lasagne?
Jamie suggests using a mix of courgettes, aubergines, carrots, and mushrooms. You can also add spinach for extra flavor.
Can I Make Jamie Oliver’s Vegetable Lasagne Gluten-free?
Yes, you can easily swap regular lasagne sheets for gluten-free ones. Just check the packet for cooking instructions.
How Can I Make Jamie Oliver’s Vegetable Lasagne Richer In Flavor?
For a richer taste, try adding a bit of balsamic vinegar to the vegetable mix or use a mix of different cheeses like ricotta and mozzarella.