Jamie Oliver’s Vegetable Lasagne is a hearty and nutritious take on the classic lasagne, packed with layers of fresh vegetables, creamy white sauce, and perfectly cooked pasta sheets. This recipe is ideal for vegetarians or anyone looking to add more vegetables to their meals without compromising on flavor.
What is Jamie Oliver Vegetable Lasagne?
Jamie Oliver’s Vegetable Lasagne is a comforting and flavorful dish that swaps traditional meat fillings for vibrant vegetables. It features a rich tomato-based vegetable filling, a creamy béchamel sauce, and layers of pasta sheets, all baked to golden perfection.
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Why You Should Try This Recipe
- Vegetable-packed: Loaded with a variety of fresh vegetables.
- Hearty and filling: A satisfying meal for vegetarians and meat-eaters alike.
- Customizable: Add your favorite vegetables or cheeses.
- Great for meal prep: Perfect for make-ahead meals.
- A healthy twist: Balanced and nutritious.
Ingredients Needed to Make Jamie Oliver Vegetable Lasagne
For the Vegetable Filling:
- Olive oil – 2 tablespoons, for sautéing.
- Onion – 1 large, finely chopped.
- Garlic – 2 cloves, minced.
- Carrot – 2 medium, diced.
- Celery – 2 stalks, diced.
- Courgette (zucchini) – 1 large, diced.
- Mushrooms – 200g, sliced.
- Spinach – 150g, fresh or frozen, for added greens.
- Chopped tomatoes – 2 cans (400g each).
- Tomato purée – 2 tablespoons, for depth of flavor.
- Dried oregano – 1 teaspoon.
- Salt and black pepper – To taste.
For the Béchamel Sauce:
- Butter – 50g, for the roux.
- Plain flour – 50g, thickens the sauce.
- Milk – 500ml, for creaminess.
- Nutmeg – A pinch, optional, for warmth.
- Cheddar cheese – 100g, grated, for richness.
For Assembly:
- Lasagne sheets – 250g, no-boil or pre-cooked.
- Mozzarella cheese – 150g, shredded, for the topping.
- Parmesan cheese – 50g, grated, for extra flavor.
Equipment Needed
- Large frying pan
- Saucepan
- Baking dish (9×13-inch)
- Whisk
- Wooden spoon
Instructions to Make Jamie Oliver Vegetable Lasagne
Step 1: Prepare the Vegetable Filling
- Heat the olive oil in a large frying pan over medium heat.
- Sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
- Add the courgette and mushrooms, cooking for another 5–7 minutes.
- Stir in the chopped tomatoes, tomato purée, oregano, salt, and pepper.
- Simmer for 15 minutes until the mixture thickens slightly.
- Add the spinach and cook until wilted.
Step 2: Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1–2 minutes.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens.
- Add a pinch of nutmeg and the grated cheddar cheese. Stir until smooth.
Step 3: Assemble the Lasagne
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Spread a layer of the vegetable filling on the bottom of a baking dish.
- Cover with a layer of lasagne sheets, followed by a layer of béchamel sauce.
- Repeat the layers, finishing with a layer of béchamel on top.
Step 4: Add the Cheese Topping
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Step 5: Bake the Lasagne
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Step 6: Rest and Serve
- Let the lasagne rest for 10 minutes before slicing and serving.
What Goes Well With Jamie Oliver Vegetable Lasagne
- Garlic bread: Perfect for soaking up the sauce.
- Mixed green salad: Adds freshness and balance.
- Roasted vegetables: Complements the dish beautifully.
- Crusty bread: Ideal for an easy side.
- A glass of red wine: Enhances the flavors of the lasagne.
Expert Tips for Making the Best Jamie Oliver Vegetable Lasagne
- Chop vegetables evenly: Ensures even cooking and a better texture.
- Use fresh herbs: Basil or thyme adds extra flavor to the filling.
- Let it rest: Resting after baking helps the layers set for easier slicing.
- Add extra greens: Kale or chard can be used alongside spinach.
- Grate your own cheese: Freshly grated cheese melts better than pre-grated varieties.
Easy Variations of Jamie Oliver Vegetable Lasagne
- Gluten-free: Use gluten-free lasagne sheets and flour.
- Vegan version: Replace milk and cheese with plant-based alternatives.
- Spiced lasagne: Add chili flakes or smoked paprika for a kick.
- Cheesy overload: Mix in ricotta or mascarpone for extra creaminess.
- Lentil lasagne: Add cooked lentils to the vegetable filling for added protein.
Best Practices to Store Jamie Oliver Vegetable Lasagne
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze for up to 3 months. Allow it to cool completely, then wrap tightly before freezing.
- Thaw: Thaw overnight in the fridge before reheating.
Best Practices to Reheat Jamie Oliver Vegetable Lasagne
- Oven method: Reheat at 180°C (350°F) for 20 minutes, covered with foil.
- Microwave: Heat individual portions for 2–3 minutes, stirring halfway through.
Nutrition Value (per serving)
- Calories: 380
- Protein: 16g
- Fat: 14g
- Carbohydrates: 45g
Final Words
Jamie Oliver’s Vegetable Lasagne is a wholesome and delicious dish that’s perfect for any occasion. Packed with vegetables and layered with creamy béchamel, this lasagne will satisfy both vegetarians and meat-eaters. Try it today for a healthy and hearty meal!
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Jamie Oliver Vegetable Lasagne
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Jamie Oliver’s Vegetable Lasagne is a comforting and flavorful dish that swaps traditional meat fillings for vibrant vegetables. It features a rich tomato-based vegetable filling, a creamy béchamel sauce, and layers of pasta sheets, all baked to golden perfection.
Ingredients
For the Vegetable Filling:
- Olive oil – 2 tablespoons, for sautéing.
- Onion – 1 large, finely chopped.
- Garlic – 2 cloves, minced.
- Carrot – 2 medium, diced.
- Celery – 2 stalks, diced.
- Courgette (zucchini) – 1 large, diced.
- Mushrooms – 200g, sliced.
- Spinach – 150g, fresh or frozen, for added greens.
- Chopped tomatoes – 2 cans (400g each).
- Tomato purée – 2 tablespoons, for depth of flavor.
- Dried oregano – 1 teaspoon.
- Salt and black pepper – To taste.
For the Béchamel Sauce:
- Butter – 50g, for the roux.
- Plain flour – 50g, thickens the sauce.
- Milk – 500ml, for creaminess.
- Nutmeg – A pinch, optional, for warmth.
- Cheddar cheese – 100g, grated, for richness.
For Assembly:
- Lasagne sheets – 250g, no-boil or pre-cooked.
- Mozzarella cheese – 150g, shredded, for the topping.
- Parmesan cheese – 50g, grated, for extra flavor.
Instructions
Step 1: Prepare the Vegetable Filling
- Heat the olive oil in a large frying pan over medium heat.
- Sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
- Add the courgette and mushrooms, cooking for another 5–7 minutes.
- Stir in the chopped tomatoes, tomato purée, oregano, salt, and pepper.
- Simmer for 15 minutes until the mixture thickens slightly.
- Add the spinach and cook until wilted.
Step 2: Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1–2 minutes.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens.
- Add a pinch of nutmeg and the grated cheddar cheese. Stir until smooth.
Step 3: Assemble the Lasagne
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Spread a layer of the vegetable filling on the bottom of a baking dish.
- Cover with a layer of lasagne sheets, followed by a layer of béchamel sauce.
- Repeat the layers, finishing with a layer of béchamel on top.
Step 4: Add the Cheese Topping
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Step 5: Bake the Lasagne
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Step 6: Rest and Serve
- Let the lasagne rest for 10 minutes before slicing and serving.
