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Roasted Vegetable Lasagne

Serves: 4

Ready in: 60 mins +

Cost Cutting Eco Friendly Freezes Well

Roasted Vegetable Lasagne Recipe: Veggie Magazine


1 large onion, peeled and cut into wedges
2 red peppers, deseeded and sliced
2 courgettes, trimmed and sliced
1 aubergine, trimmed and sliced
100g mushrooms, sliced
2 garlic cloves, peeled and chopped
4 tbsp olive oil
250g cherry tomatoes
2 garlic cloves, chopped
2 tbsp Kikkoman Soy Sauce
pinch of sugar
2 tbsp tomato purée
6-8 sheets of fresh or ‘no need to pre-cook’ lasagne
600ml thick vegetarian cheese sauce


  • Preheat the oven to 200C/400F/Gas 6. Put the onion, peppers, courgettes, aubergine, mushrooms and garlic in a shallow tin and drizzle with oil.
  • Roast for 30 minutes, turning the vegetables occasionally. Add the tomatoes and garlic and roast for a further 15 minutes or until the vegetables are starting to scorch at the edges.
  • Mix the Kikkoman Soy Sauce, a pinch of sugar and tomato purée and stir into the vegetables. Spoon half into a large, rectangular ovenproof dish. Cover with half the lasagne sheets and half the cheese sauce.
  • Layer the remaining vegetables, pasta and cheese sauce on top and scatter over the cheeses and breadcrumbs. Bake for 40 minutes or until golden and bubbling. Garnish with fresh basil to serve.
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