Roasted Vegetable Mascarpone Lasagne Easy Vegetarian Recipe

A hot, gooey and bubbling lasagne fresh from the oven is all I want from a winter comfort meal. Layer up lasagne sheets with a roasted vegetable and soy mince tomato sauce, mascarpone bechamel and melting mozzarella. The crowning glory is yet more cheese, sliced red onions and hot red and green chillies.

The secret to amazing vegetarian lasagne

Roasting the vegetables intensifies their natural flavours. Their sweetness caramelises and they release bags of savoury goodness. I like to mash them to a chunky texture to encourage every last bit of flavour to season the tomato sauce. Tomatoes and onions are a natural source of “umami” and they give my rich tomato sauce plenty of savouriness, without the meat. The soy mince does a great job of adding texture and protein to this vegetarian lasagne recipe. Brown it off in some extra-virgin olive oil to really give this vegetarian lasagne depth of flavour.

Can you freeze vegetarian lasagne?

This lasagne is great for feeding a big family, so leftovers are likely. Thankfully it freezes perfectly, too. To freeze this lasagne: Cook the lasagne completely as directed in the recipe. Allow it to cool completely and then transfer portions to freezer-safe containers. Seal with a tight-fitting lid or wrap with cling film. To freeze a whole lasagne: Wrap it in plenty of cling film. Make sure the dish it’s in is freezer safe. It stores well in the freezer for up to 6 months. To reheat a whole lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F fan until golden and bubbly, about 35 minutes. To reheat individual portions of lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F fan until golden and bubbly, about 20 minutes depending on the portion size.

What to serve with vegetarian lasagne

It’s one of my favourite cold-weather comfort foods and a sure-fire crowd pleaser. At Christmas, I pair my veggie lasagne with all the best festive sides: sprouts, carrots, roast potatoes and parsnips. Some of the best accompaniments for lasagne have to be garlic bread, salad and fries. A full-on carbfest is what wintry evenings call for. Failing this, I always find some leafy greens and broccoli with garlic make for an excellent side. Or Tandoori Hasselback Potatoes. Let’s be real, I’d eat lasagne with just about anything!

How to make vegan lasagne

To make this veggie-friendly lasagne suitable for vegans, you’ll need to replace all the dairy components with suitable alternatives. Swap out the mascarpone for a plant-based cream cheese. The milk can be switched for your favourite kind of non-dairy milk, such as soy milk, oat milk or almond milk. In place of butter, use olive oil or a vegan spread. To layer and top the lasagne, try a rice-based mozzarella (there are lots of recipes online like this one) or simply buy a vegan cheese blend from your local supermarket. The options are so vast these days so please don’t feel limited.

How to make gluten-free Roasted Vegetable & Mascarpone Lasagne

Simple! Instead of using plain flour in the mascarpone besciamella (bechamel), use your favourite gluten-free flour blend. Choose gluten-free lasagne sheets at your supermarket.

What is in vegetarian lasagne?

My recipe uses a medley of Mediterranean-style veggies but you can raid the fridge and use up anything you have. I like to add the following vegetables:

Aubergine Courgette Peppers (bell peppers/capsicum) Cherry tomatoes Onions Garlic

However, you can also throw in mushrooms, squash, leafy greens like spinach or kale, carrots, celery and fennel. The world is your lasagne.

Do I have to add soy mince to this Roasted Vegetable & Mascarpone Lasagne?

Not at all. If soy mince or non-meat meats aren’t your thing, you can simply substitute the soy mince for more vegetables. If you’d still like some protein, try throwing in a tin of cooked chickpeas or mashed firm tofu in lieu of soy mince. Very finely chopped mushrooms are also a delicious soy substitute.

Should you let lasagne rest before cutting it?

Yes! I know you’re probably super eager to dig in, but you should always let your lasagne rest before you cut it. Allow the lasagne to stand for 20 minutes before serving. This will give the pasta time to become one with the sauce so it doesn’t turn to slop when you try to slice it. Don’t worry, it will still be incredibly hot inside after this time.