The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
How to Make this Veg-Packed Lasagne The British Tomato Growers Association |
June 2024
Reading time 2 Minutes

Enjoy a different take on the traditional lasagne dish with this delicious vegetable version

Layered with roasted sweet potatoes, red onion, peppers, courgette and juicy British tomatoes, the dish is topped with pasta sheets and a creamy cheddar sauce, with just a hint of fresh chilli to add a fiery hit!
Prep time:
40 minutes
Cook time:
40 minutes
  • For the tomato sauce
  • 2 tbsp olive oil
  • 1 onion, chopped finely
  • 1 carrot, chopped finely
  • 2 celery sticks, chopped finely
  • 2 garlic cloves, crushed
  • 2tsp dried Italian mixed herbs
  • 600g British classic tomatoes, roughly chopped
  • 300ml vegetable stock
  • Salt and freshly ground black pepper
  • For the lasagne
  • 500g sweet potatoes, peeled and cut into 2cm chunks
  • 1 red onion, cut into wedges
  • 1 yellow or red pepper, deseeded and cut into chunks
  • 1 courgette, cut into chunks
  • 1 tbsp olive oil
  • 20 British cherry tomatoes, halved
  • 1 red chilli, deseeded and thinly sliced
  • 6-8 lasagne sheets
  • For the cheese sauce
  • 450ml milk
  • 40g plain flour
  • 30g butter
  • 125g mature Cheddar cheese, grated

For the tomato sauce, heat the olive oil in a saucepan and gently fry the onion, carrot, celery and garlic for 8–10 minutes, until very soft. Add the herbs and tomatoes and fry for another few minutes, then add the vegetable stock. Heat and simmer for 18–20 minutes until reduced and thickened. Puree in a blender, or use a hand-held stick blender. Season, then set aside.

Preheat the oven to 200C/fan oven 180C/ Gas Mark 6.

Put the sweet potatoes, red onion, pepper and courgette into a large roasting tin with the olive oil. Season and toss to coat. Roast for 25 minutes, until tender. Add the cherry tomatoes and chilli, then stir in the tomato sauce.

To make the cheese sauce, put the milk, flour and butter into a saucepan and heat, stirring constantly with a wire whisk until the sauce boils and thickens. Remove from the heat and stir in half the grated cheese. Season.

Tip half the vegetable mixture into a large rectangular baking dish, measuring about 25x20cm. Arrange half the lasagne sheets on top, then spread half the cheese sauce over them. Repeat the layers. Sprinkle the remaining cheese over the surface.

Bake for 35–40 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve.

Cook’s tips
If you’re not vegetarian, try adding 75g chopped chorizo sausage to the vegetable mixture.
Try using different vegetables, such as butternut squash, aubergine, leeks and mushrooms with British tomatoes.

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.