Delia Smith Vegetable Lasagne​ Recipe​

This is a comforting, Delia-inspired vegetable lasagne with soft, tender layers of pasta, a rich tomato and veg sauce, and a creamy, properly seasoned white sauce. The flavour is deep and savoury, with sweet peppers, earthy mushrooms, and a golden cheese topping that bubbles at the edges. It’s a straightforward, family-style bake with a few steps, but nothing complicated. Allow about 1 hour 20 minutes from start to serving, including a short rest so it slices neatly.

Ingredients

For the vegetable tomato sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced small
• 2 celery sticks, diced small
• 2 red peppers, deseeded and diced
• 250g mushrooms, sliced
• 1 courgette, diced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 200ml vegetable stock
• 1 tsp dried oregano (or mixed herbs)
• Salt and freshly ground black pepper

For the white sauce (béchamel)

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk, warmed
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper

To assemble

• 250g dried lasagne sheets (regular or “no pre-cook”)
• 80g grated mature Cheddar (or 40g Cheddar + 40g mozzarella)
• 1 tsp olive oil (for greasing the dish)

How to Make Delia Smith Vegetable Lasagne​ Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly oil a 23 x 33cm baking dish and place a shelf in the middle of the oven so the lasagne cooks evenly and the topping colours nicely.
• Start the vegetable base: Heat the olive oil in a large pan over medium heat. Add the onion, carrot, and celery with a pinch of salt and cook for 8–10 minutes, stirring often, until softened and glossy.
• Cook the remaining vegetables: Add the peppers, mushrooms, and courgette. Cook for 6–8 minutes until the mushrooms have released their moisture and the pan looks less watery.
• Build the tomato sauce: Stir in the garlic and tomato purée and cook for 1 minute. Tip in the chopped tomatoes, pour in the stock, add oregano, and bring to a gentle simmer. Cook for 15–20 minutes until the sauce is thick and spoonable. Season well with salt and black pepper.
• Make the white sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the warm milk, a little at a time, until smooth. Simmer for 3–5 minutes, whisking, until thick enough to coat the back of a spoon. Season with salt, pepper, and nutmeg.
• Assemble the lasagne: Spoon a thin layer of vegetable sauce into the baking dish. Add a layer of lasagne sheets (break to fit), then more vegetable sauce, then a layer of white sauce. Repeat until you’ve used everything up, finishing with white sauce on top.
• Top and bake: Sprinkle over the grated cheese. Bake for 35–40 minutes until bubbling around the edges and golden on top. If it browns too quickly, loosely cover with foil for the final 10 minutes.
• Cool before slicing: Rest the lasagne for 10–15 minutes before cutting. This makes it much easier to serve clean squares and keeps the layers from sliding.

Tips

How do I stop vegetable lasagne from turning watery?

Cook the mushrooms until their liquid has evaporated, and simmer the tomato sauce until it looks thick and rich. If your tinned tomatoes are very loose, give the sauce an extra 5–10 minutes. A thin sauce will soak the pasta and make the layers slip.

Why is my white sauce lumpy?

Warm milk helps, but the main trick is adding it gradually while whisking. If you do get lumps, whisk vigorously over gentle heat for a minute or two. You can also blend the sauce briefly with a stick blender.

How do I make sure the lasagne sheets soften properly?

Make sure each pasta layer is fully covered with sauce, especially at the corners. Dry edges tend to stay chewy. If you’re using thicker pasta sheets, add a splash more stock to the tomato sauce and keep the top covered with béchamel.

How can I make the flavour deeper without adding meat?

Season in layers and don’t rush the simmer. You can also add 1 tbsp balsamic vinegar to the tomato sauce, or a small handful of grated Parmesan-style cheese into the béchamel if you like a more savoury finish.

Serving Suggestions

• Garlic bread and a crisp green salad with lemon dressing
• Steamed broccoli or green beans with a little butter
• Roasted cherry tomatoes on the side for extra sweetness
• A simple cucumber and red onion salad for freshness

Storage

Room temperature

Let the lasagne cool, then keep it covered at cool room temperature for up to 2 hours before refrigerating.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a 180°C fan oven for 15–20 minutes (covered with foil), or microwave individual portions until piping hot.

Freezing

Freeze cooled portions, well wrapped, for up to 3 months. Thaw overnight in the fridge, then reheat covered in the oven until hot all the way through. For best texture, add a fresh sprinkle of cheese before reheating.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 45 g
• Protein: 20 g
• Fat: 18 g
• Saturated fat: 8 g
• Sodium: 780 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs