Mary Berry Vegetable Lasagne​ Recipe

This rich Mary Berry vegetable lasagne is made with a hearty vegetable sauce, a creamy Gruyère cheese sauce, and layers of pasta. The result is a comforting and satisfying dish with a perfect balance of savory flavors and a beautifully golden, bubbling top. This recipe is a perfect main course for a weeknight family dinner, special occasion, or as a make-ahead meal that can be frozen. It serves 6-8 people.

Mary Berry Vegetable Lasagne Ingredients

For the Vegetable Sauce:

• 1 tbsp oil
• 1 onion, chopped
• 400g (14 oz) button mushrooms, sliced
• 2 garlic cloves, crushed
• 2 x 400g (14 oz) tins of chopped tomatoes
• 1 tbsp chopped fresh thyme
• 2 tsp balsamic vinegar
• A dash of sugar
• 2 tbsp sun-dried tomato paste
• 500g (1 lb 2 oz) baby spinach
• Salt and freshly ground black pepper

For the Cheese Sauce:

• 50g (2 oz) butter
• 50g (2 oz) plain flour
• 600ml (1 pint) hot milk
• 1 tbsp Dijon mustard
• 250g (9 oz) Gruyère cheese, grated

For the Lasagne:

• 6-8 sheets lasagne pasta (dried or fresh)

How To Make Mary Berry Vegetable Lasagne

1. Make the vegetable sauce: Heat the oil in a large frying pan. Add the chopped onion and fry for a few minutes until it begins to soften. Add the mushrooms and crushed garlic, and fry for another 2 minutes. Stir in the tinned tomatoes, fresh thyme, balsamic vinegar, sugar, and sun-dried tomato paste. Add the baby spinach and cook for about 5 minutes, until the spinach has wilted and the sauce is bubbling. Season with salt and freshly ground black pepper to taste.
2. Prepare the cheese sauce: In a separate pan, melt the butter over medium heat. Stir in the plain flour and cook for one minute, creating a ‘roux’ (a paste that thickens the sauce). Gradually whisk in the hot milk until the sauce is smooth and thick. Stir in the Dijon mustard and half of the grated Gruyère cheese. Continue whisking until the cheese has melted. Season with salt and pepper.
3. Assemble the lasagne: Preheat your oven to 200°C (180°C fan). Grease a 1.8 litre (3-pint) ovenproof dish. Start by spreading a third of the vegetable sauce evenly in the base of the dish. Layer a third of the cheese sauce over the vegetables, then place half of the lasagne sheets on top. Repeat the layers, finishing with the last of the cheese sauce on top.
4. Bake the lasagne: Sprinkle the remaining Gruyère cheese over the top of the dish. Bake for about 30-35 minutes, or until the top is golden brown and bubbling and the pasta is tender when pierced with a knife.

Recipe Tips

• Soften the Pasta: If you are using dried lasagne sheets and plan to cook the dish immediately, it’s a good idea to soak the sheets in hand-hot water for about 10 minutes before assembling. This helps them soften and cook through more easily.
• Prevent Curdling in the Sauce: When making the cheese sauce, make sure to whisk continuously as you add the hot milk to the roux. This prevents lumps and ensures your sauce is perfectly smooth.
• The Power of Gruyère: Mary Berry’s use of Gruyère cheese in the cheese sauce is key. Its nutty flavor adds a rich, savory depth that is a delicious alternative to a simple béchamel sauce.
• Make it Ahead: This lasagne is perfect for making ahead. You can assemble the dish up to a day in advance and store it in the fridge. This also gives the sauces time to soften the pasta, which is especially helpful if you are using dried sheets.

What To Serve Vegetable Lasagne

This hearty vegetable lasagne is a complete meal on its own. It pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. You can also serve it with a side of crusty garlic bread to mop up any extra sauce.

How To Store Vegetable Lasagne Leftovers

• Refrigerate: Once cooled, cover the lasagne and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a preheated oven until piping hot.
• Freeze: The assembled but unbaked lasagne freezes very well. Wrap it tightly in a double layer of plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as instructed.

Mary Berry Vegetable Lasagne Nutrition Facts

• Serving size: 1/8 of a lasagne
• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 60mg
• Sodium: 550mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 20g

Frequently Asked Questions

• Can I use other vegetables in the sauce? Yes, feel free to substitute or add other vegetables. Roasted Mediterranean vegetables like aubergine (eggplant), courgette (zucchini), and bell peppers also work wonderfully. Make sure they are cooked until tender before assembling the lasagne.
• Can I make this with other types of cheese? Yes, while Gruyère is Mary Berry’s choice, you can substitute it with other cheeses like mature cheddar, mozzarella, or a mix of Parmesan and mozzarella for a different flavor profile.
• Do I need to cook the lasagne sheets first? Mary’s recipe is designed for fresh or dried lasagne sheets that cook in the oven. For dried pasta, a longer resting period or a quick soak can ensure they cook perfectly. The rich, moist sauces will do most of the work for you.