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Lasagne with Roasted Vegetables
Lasagne with roasted vegetables is my go-to when I want something comforting but packed with goodness. I roast a mix of seasonal veg – usually courgette, capsicum, aubergine, and onion – then layer it with rich tomato sauce, creamy béchamel, and plenty of cheese. It’s hearty, satisfying, and perfect for feeding a crowd or batch-cooking for the week. Whether you’re vegetarian or just after something lighter, this colourful lasagne never feels like a compromise.
Ingredients
Beef Mince
- 500g lean beef mince
- 1 tbsp olive oil
- 1 cup passata
- 1 cup beef stock
- 1 tsp oregano, dried
Mediterranean Vegetable Sauce
- 1 tbsp olive oil
- 200g cherry tomatoes
- 1 zucchini, diced
- 1 aubergine diced
- 1 red onion, diced
- 1 red pepper, diced
- 4 cloves of garlic
- Large pinch of sea salt flakes
Additional
- 125g Lasagne sheets (approximately 6 sheets)
- 125g buffalo mozzarella
Instructions
Roasted Vegetables
- Preheat oven to 200C.
- Toss the vegetables through the oil and salt, and transfer to a large baking tray.
- Transfer to the hot oven, and roast for 20 minutes or until the vegetables start to turn dark.
- Remove the vegetables from the oven, and set aside to cool for ten minutes.
- Using a food processor, or stick blender, blitz the vegetables until roughly chopped.
- Set aside.
Meat Sauce
- In a large pot, heat the oil over medium heat. Add the mince and cook until browned.
- Add 1 cup passata, beef stock, and oregano and stir through.
- Add 1/2 cup of the roasted veg and stir through.
- Reduce heat to low and simmer for 30 minutes, or until thickened.
Lasagne
- Lightly grease a small lasagne dish.
- Line the base of the dish with lasagne sheets.
- Top with a thin layer of roasted vegetables, followed by a layer of meat sauce.
- Repeat with another layer of pasta, vegetables, and meat sauce.
- Add a final layer of pasta, and top with the remaining vegetables, adding a small amount of passata if necessary.
- Set aside for at least one hour prior to cooking.
- Cover with torn buffalo mozzarella, and bake in the oven for 30 minutes, or until the cheese is melted and golden brown.
- Remove from heat and let rest for 10 minutes before serving.
What I Cook With
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 100mgSodium: 397mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 34g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Lasagne with Roasted Vegetables
A Cool Day, A Comfort Meal
After a week of surprisingly warm weather for Scotland, the rain returned and brought with it a proper sense of relief. I know most people love the sunshine, but honestly, give me a cool, grey day and the excuse to spend hours pottering about in the kitchen. That, to me, is bliss. And on this particular drizzly afternoon, I took full advantage of the weather shift to make my Lasagne with Roasted Vegetables. It felt like the perfect thing to cook – cosy and comforting, without being heavy or too rich.
Lasagne has always been one of my favourite things to cook. Not just because of the flavour (although yes, that too), but because it requires time. It invites you to slow down and savour the process, something I don’t always give myself permission to do. But while traditional lasagne is a bit of a winter beast, loaded with bechamel and gooey cheese, this version is more summer-appropriate. It’s lighter, fresher, and honestly, just a little more forgiving. No bechamel, no greasy layers. Just vegetables, lean beef, and a bit of buffalo mozzarella to bring it all together.
It’s not one of those meals I whip up quickly after work. This is a weekend affair, something to be made while music plays and rain patters softly against the windows. And because it’s a healthier version, clocking in at under 500 calories per serving, you don’t get that sluggish food coma feeling after. You get all the comfort, with none of the regret. Which, if we’re being honest, is a rare and beautiful thing.
Summer Cravings and Seasonal Shifts
In summer, I tend to shy away from the creamy, heavy meals that are practically built for a roaring fireplace and a woolly jumper. My cravings shift to lighter, brighter foods – soups, salads, and pastas loaded with veg. This lasagne fits right into that seasonal rhythm. It feels indulgent, but it doesn’t weigh you down. There’s a freshness to it that just works for warmer days, without losing any of that comforting lasagne essence.
The secret, I think, is the roasted vegetables. They do the heavy lifting in terms of texture and flavour, so you don’t miss the bechamel at all. A good mix of Mediterranean veg – courgettes, aubergine, red peppers – gets a little colour and caramelisation in the oven before being layered through the lasagne. It adds depth and sweetness, and honestly, I’d take that over a milk-based sauce any day when the sun’s out.
It’s also just an easier way to feel good about what you’re eating. I know I don’t need to justify food, but let’s face it, we’ve all had those meals where the regret sets in after the last bite. This isn’t one of those meals. You get all the satisfaction of lasagne without feeling like you’ve overdone it. And that, to me, is the kind of cooking that summer deserves.
Served With Simplicity
Whenever I make this, I keep the sides really simple. A crisp little salad made with rocket, shavings of parmesan, and some thinly sliced red onion, all tossed in balsamic dressing. It’s fresh and peppery and just works so well with the richness of the lasagne. It’s one of those meals that doesn’t need anything else. A glass of something dry and cold wouldn’t go astray either, if we’re being honest.
I’ve made this for guests a few times and it always gets that moment of silence on first bite – which is, let’s face it, the highest compliment a cook can get. People are often surprised when they realise there’s no creamy sauce hiding in there. It’s just vegetables, beef, and a touch of cheese doing all the heavy lifting. But it doesn’t feel like anything is missing. If anything, it feels more balanced. More grown-up. Less “I’m about to nap for six hours” and more “I feel energised and full in a good way.”
And you know what? I love that. I love that something so simple can still feel special. It might not be the lasagne of my childhood – the one with the thick béchamel and crunchy cheese crust – but it’s one that fits into my life now. One that feels just right for those summer days when the rain rolls in and gives me a reason to slow down and cook.
Ingredients Breakdown
At the heart of this Lasagne with Roasted Vegetables is a lovely mix of Mediterranean veg: think courgettes, aubergine, and red capsicum. These get roasted first, just until they start to soften and caramelise. The roasted veg bring a smoky, savoury sweetness to each layer that balances beautifully with the lean beef. Speaking of which, I always use extra-lean beef mince. It gives you that classic meatiness without the extra heaviness.
For the pasta, I go with standard dried lasagne sheets and the key is to layer them generously. I always start with a layer of pasta on the bottom – none of this meat-first nonsense – and I layer in the order of pasta, veg, meat, repeat. It keeps everything tidy and bakes beautifully. Right on top, I scatter chunks of buffalo mozzarella. Not loads, just enough to melt and bubble in all the right places.
That’s it, really. No béchamel. No mountain of grated cheese. Just good ingredients layered with a bit of intention. And if you ask me, that’s the kind of cooking that always wins – simple, thoughtful, and completely delicious.
I love how fully loaded with veggies this dish is! Easy way to get our comfort food fix without feeling all of the heaviness after. A total win!
I love the idea of substituting gorgeous, roasted summer vegetables for the bechamel sauce. What a delicious, healthy twist!
Love all the veggies in there – you almost don’t need the meat if they just had the sauce with them!
This was a total crowd pleaser! The recipe was easy, and it came out perfect. So delicious!
Such a gorgeous lasagne with loads of lovely Med veggies! Yum.