I still remember the first time I made Jamie Oliver’s Vegetable Lasagne. It was a rainy Sunday afternoon, and I was craving something comforting but a little healthier than the usual meat-heavy lasagne. I found this recipe in one of his cookbooks, and it felt like the perfect way to experiment with veggies while still holding onto the richness of lasagne. I won’t lie; it took a little longer than I expected, but every minute was worth it when I took that first bite. The layers of flavor and texture were incredible-everything from the hearty vegetables to the creamy béchamel sauce.
Since then, I’ve made this dish more times than I can count. It’s not just a meal-it’s a weekend tradition in my house. The beauty of Jamie Oliver’s Vegetable Lasagne lies in its simplicity and versatility. So, if you’ve been looking for a way to enjoy a classic comfort dish with a bit of a twist, this recipe is just the thing.
Jamie Oliver’s Vegetable Lasagne Recipe
Jamie Oliver’s Vegetable Lasagne is all about making veggies the star of the show. He uses a mix of fresh, seasonal vegetables like zucchini, peppers, and mushrooms, which form the hearty base of the dish. His recipe is flavorful without being too rich, offering a lighter take on lasagne that still feels indulgent. Plus, it’s got the perfect balance of textures-crispy golden top, tender layers, and creamy béchamel sauce.
The first time I made it, I found myself smiling as the layers of vegetables and sauce began to come together. There’s something about it that makes you feel like you’ve created something special, even though it’s surprisingly easy to make.
Ingredients Needed
Here’s what you’ll need to get started on this veggie-packed lasagne:
For The Vegetable Layer
- 2 medium zucchinis
- 1 red pepper
- 1 yellow pepper
- 1 large onion
- 1 large carrot
- 200g (about 7 oz) mushrooms
- 2 cloves garlic
- 1 tbsp olive oil
- Salt and pepper to taste
For The Tomato Sauce
- 1 tin (400g or 14 oz) chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sugar (to balance acidity)
For The Béchamel Sauce
- 50g (1/4 cup) butter
- 50g (1/4 cup) all-purpose flour
- 600ml (2 1/2 cups) milk
- A pinch of nutmeg
- 1/2 cup grated parmesan cheese
For Assembly
- 12-15 sheets of lasagne pasta (fresh or dried)
- A handful of mozzarella cheese (optional, for extra gooeyness)
How To Make Jamie Oliver’s Vegetable Lasagne
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Prep The Vegetables
Start by chopping up all the vegetables. Slice the zucchinis, peppers, carrots, mushrooms, and onions into bite-sized pieces. Mince the garlic. Heat olive oil in a large pan over medium heat and sauté the onions and garlic until they’re soft. Add the remaining vegetables and cook until they’re tender but still a little firm. Season with salt, pepper, and dried herbs like oregano and basil. Set this aside.
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Prepare The Tomato Sauce
In the same pan, add the chopped tomatoes, tomato paste, and a pinch of sugar to cut down the acidity. Stir well and let the sauce simmer on low for 10-15 minutes until it thickens.
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Make The Béchamel Sauce
In another pan, melt the butter over medium heat. Add the flour and stir continuously to form a roux. Gradually add the milk while whisking to avoid lumps. Continue to cook until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and stir in the parmesan cheese until it melts into the sauce.
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Assemble The Lasagne
Preheat your oven to 180°C (350°F). Start by spreading a little tomato sauce at the bottom of a baking dish. Layer your lasagne sheets on top. Add a layer of sautéed veggies, followed by a generous amount of béchamel sauce. Repeat the layers, finishing with a layer of béchamel on top. If you want to add mozzarella for extra richness, sprinkle it over the top before baking.
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Bake
Cover the lasagne with foil and bake for about 30 minutes. Then, remove the foil and bake for another 10-15 minutes until the top is golden and bubbling. Let it sit for a few minutes before slicing.
Ingredient Science Spotlight
Here’s where the magic happens. Each ingredient in this lasagne plays a unique role in building the flavors and textures:
- Zucchini and Mushrooms: These vegetables are full of water, which helps keep the lasagne moist. Their subtle flavors absorb the tomato sauce beautifully and add bulk to the dish without overpowering the other flavors.
- Tomatoes and Tomato Paste: Tomatoes are rich in umami, which gives the dish depth. The sugar helps cut through the natural acidity of the tomatoes, making the sauce smooth and balanced.
- Béchamel Sauce: The creamy béchamel sauce is the secret to adding richness without heaviness. The flour and butter form a roux, which acts as a thickening agent, while the milk and parmesan create a velvety texture that coats each layer.
- Parmesan and Mozzarella: Parmesan adds saltiness and a nutty flavor, while mozzarella brings in that gooey, melty texture we all love in lasagne.
Expert Tips
- Don’t Skip the Resting Time: Let the lasagne sit for at least 10-15 minutes after it comes out of the oven. This allows the layers to set and makes it easier to slice.
- Roast the Vegetables for Extra Flavor: If you want to deepen the flavors, you can roast the vegetables before adding them to the pan. Roasting brings out their natural sweetness and adds a slight char, making them even more delicious.
- Use Fresh Pasta: If possible, use fresh lasagne sheets. They’ll cook faster and absorb the sauces better than dried pasta.
- Make it Ahead of Time: This lasagne can be made a day ahead and stored in the fridge. The flavors will only improve as they meld together overnight.
Recipe Variations
This recipe is incredibly flexible. Here are a few ways to switch it up:
- Add More Veggies: You can sneak in some spinach, eggplant, or even sweet potatoes for extra nutrition and color.
- Vegan Version: Swap the dairy for plant-based alternatives. Use vegan butter and cheese and replace the milk with a non-dairy option like almond or oat milk.
- Add Protein: If you prefer a bit of protein, you could toss in some lentils, chickpeas, or tofu for a heartier version.
- Spicy Kick: Add a pinch of chili flakes to the tomato sauce if you like a bit of heat.
Final Words
Making Jamie Oliver’s Vegetable Lasagne is more than just cooking; it’s about bringing together fresh, seasonal ingredients and layering them into a dish that’s satisfying yet light. Whether you’re cooking for a cozy family dinner or a casual gathering, this recipe delivers on flavor, texture, and that soul-satisfying comfort that only a good lasagne can provide.
FAQs
What Vegetables Are Used In Jamie Oliver’s Vegetable Lasagne?
Jamie uses a mix of carrots, courgettes, mushrooms, and spinach for a hearty and flavorful base.
Can I Make Jamie Oliver’s Vegetable Lasagne Ahead Of Time?
Yes, you can prepare it in advance and store it in the fridge. Just bake it when you’re ready to serve.
Is Jamie Oliver’s Vegetable Lasagne Suitable For Vegetarians?
Yes, this recipe is completely vegetarian and packed with wholesome vegetables.