Dinner

Veggie Lasagne with Roasted Vegetables and Crème Fraîche Recipe

ByBen Miller November 17, 2025November 17, 2025

Introduction

This veggie lasagne is a delightful and comforting dish packed with roasted vegetables and rich tomato sauce. It’s a perfect meat-free meal that even non-vegetarians will love. Simple to prepare and satisfying, it’s great for family dinners or meal prepping.

The image shows a white square baking dish filled with a layered casserole. The top layer is melted cheese, golden brown with some darker crispy spots, giving a bubbly and textured look. Below the cheese layer, a cut-out reveals thick chunks of cooked vegetables in a rich, dark brown sauce with visible slices of carrots and other vegetables. The dish rests on a green textured cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp oil
1 onion, sliced
1 garlic clove, sliced
1 aubergine, cut into chunks
1 red pepper
8 plum tomatoes, halved
350ml passata
200g ready-cooked lasagne sheets
6 tbsp half-fat crème fraîche
2 tbsp grated parmesan (or vegetarian alternative)

Instructions

Step 1: Preheat your oven to 190°C (fan 170°C/gas mark 5). In a large, shallow baking tin, toss the oil together with the sliced onion, garlic, aubergine chunks, red pepper, and halved plum tomatoes until evenly coated.
Step 2: Roast the vegetable mixture for about 35 minutes, or until they are lightly charred and tender. Once roasted, spoon a layer of vegetables over the bottom of a medium-sized baking dish.
Step 3: Pour some passata over the roasted vegetables and then cover with a layer of lasagne sheets. Repeat layering with the remaining roasted vegetables and passata, finishing with a final layer of lasagne sheets on top.
Step 4: Dollop the crème fraîche over the top layer of lasagne sheets, then sprinkle evenly with grated parmesan or a vegetarian alternative.
Step 5: Return the dish to the oven and bake for 25 minutes, or until the lasagne is heated through and the top is golden and bubbling.

Tips & Variations

For extra flavor, add fresh herbs like basil or oregano to the roasted vegetables before layering.
Use gluten-free lasagne sheets to make this dish suitable for gluten intolerance.
Substitute crème fraîche with ricotta or béchamel sauce for a richer texture.
Add a handful of spinach leaves between layers for added greens.

Storage

Store leftover lasagne in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 180°C (fan 160°C/gas 4) for about 20 minutes until heated through. You can also microwave individual portions but the texture may vary slightly.