James Martin’s vegetable lasagne recipe

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  • Vegetarian
serves: 4
Cooking: 1 hr

Nutrition per portion

Calories 415 kCal 21%
Fat 28g 40%
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  • James Martin's vegetable lasagne is a great mid-week meal and it's suitable for freezing!

    James Martin’s vegetable lasagne is quick and easy and is perfect if you’re trying to get the family eating more veg.


    • 6-8sheets lasagne
    • 2 (283g) cans creamed mushrooms
    • 2 (390g) tin ratatouille
    • 50g mature Cheddar cheese, grated
    • 50g Gruyere cheese, grated
    • 50g Parmesan cheese, grated
    • Pinch of fresh nutmeg
    • Salt and freshly ground black pepper
    • 600ml (1 pint) milk
    • 25g (1oz) plain flour
    • 25g (1oz) butter


    • Preheat oven to 200°C (400°F, gas mark 6).

    • Melt the butter in a saucepan. Stir in the flour and cook for 1-2 mins.

    • Take the pan off the heat and gradually stir in the milk to get a smooth cheese sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 mins.

    • Add half the grated cheese and heat gently for 1 min, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.

    • Put the creamed mushrooms into a bowl and combine with half the cheese.

    • Put half the cheese and mushrooms sauce in the bottom of an oven proof dish and pour over 1 can of ratatouille. Lay 3-4 pasta sheets over the top then repeat.

    • Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.

    • Bake in the oven for 30-40 mins. Allow to stand for 10 mins before serving.

    Top tip for making James Martin’s vegetable lasagne

    Lasagne is the perfect stress-free dinner. Make it in advance and keep in the fridge until you want to bake it.

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