Delia Smith Vegetable Lasagne​ Recipe

This hearty Delia Smith Vegetable Lasagne is made with roasted peppers, zucchini, eggplant, tomato sauce, and a creamy crème fraîche sauce. The result is a rich, cheesy, and satisfying main dish layered with tender roasted vegetables and melting mozzarella. This recipe is perfect for a Sunday family dinner or a meat-free feast, making enough to serve 6 hungry people.

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Delia Smith Vegetable Lasagne Ingredients

For the Roasted Vegetables:

• 1 large red pepper, deseeded and cut into 1-inch squares
• 1 large yellow pepper, deseeded and cut into 1-inch squares
• 2 medium zucchini (courgettes), wiped and cut into ½-inch chunks
• 1 large eggplant (aubergine), wiped and cut into ½-inch cubes
• 3 tablespoons olive oil
• 2 cloves garlic, peeled and crushed
• Salt and freshly milled black pepper

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 large onion, peeled and chopped
• 2 x 14oz (400g) cans chopped tomatoes
• 2 cloves garlic, peeled and crushed
• 1 teaspoon dried basil
• Salt and freshly milled black pepper

For the White Sauce & Assembly:

• 6 sheets fresh lasagne pasta (or dried, no-need-to-cook lasagne)
• 1 x 7oz (200ml) tub crème fraîche
• 1 large egg
• 1/2 cup (50g) Parmesan cheese, grated
• 1 x 5oz (150g) ball fresh mozzarella, sliced
• 1 tablespoon pine nuts

How To Make Delia Smith Vegetable Lasagne

1. Roast the vegetables: Preheat the oven to 475°F (240°C) or Gas Mark 9. Place the peppers, zucchini, and eggplant in a large roasting tin. Whisk the 3 tablespoons of olive oil with the crushed garlic and toss it with the vegetables. Season with salt and pepper. Roast on a high shelf for 30-40 minutes until toasted and brown at the edges.
2. Make the tomato sauce: While the vegetables roast, heat 1 tablespoon of olive oil in a saucepan. Fry the chopped onion for 5 minutes until soft. Add the garlic, chopped tomatoes, dried basil, salt, and pepper. Simmer gently, uncovered, for about 20-30 minutes until the sauce has thickened and reduced.
3. Prepare the white sauce: In a small bowl, whisk the crème fraîche, egg, and half of the grated Parmesan cheese together. Season with plenty of black pepper.
4. Assemble the first layer: Turn the oven down to 375°F (190°C). Into a large, greased baking dish, spoon half of the roasted vegetables. Top with half of the tomato sauce. Arrange a layer of lasagne sheets on top.
5. Assemble the second layer: Spread half of the crème fraîche mixture over the pasta. Add the remaining roasted vegetables and the remaining tomato sauce. Top with a final layer of lasagne sheets.
6. Top and bake: Spread the rest of the crème fraîche mixture over the top pasta layer. Arrange the sliced mozzarella on top and sprinkle with the pine nuts and the remaining Parmesan. Bake for 25-30 minutes until golden and bubbly.

Recipe Tips

• Roast Until Brown: Don’t be afraid to let the vegetables get quite dark and caramelized in the oven. This char adds a depth of flavor that boiling or frying cannot achieve.
• Use Fresh Lasagne: If possible, use fresh lasagne sheets found in the refrigerator section. They are more tender and cook faster than dried sheets. If using dried, ensure the sauce covers them completely so they soften.
• Let It Rest: After taking the lasagne out of the oven, let it sit for 10-15 minutes before cutting. This allows the layers to set so the lasagne doesn’t collapse on the plate.
• Thicken the Tomato Sauce: The tomato sauce needs to be quite thick, not watery. If it’s too thin, it will make the lasagne soggy. Let it simmer until most of the excess liquid has evaporated.

What To Serve Vegetable Lasagne

This rich pasta dish pairs perfectly with a fresh, crisp salad to cut through the creaminess. A green salad with a balsamic vinaigrette or a tomato and onion salad works well.

For a heartier meal, serve it with garlic bread or warm ciabatta rolls to soak up the sauce. A glass of Chianti or a light Pinot Noir complements the roasted vegetable flavors beautifully.

How To Store Vegetable Lasagne Leftovers

• Refrigerate: Cover the dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: Lasagne freezes exceptionally well. You can freeze the entire baked dish or individual slices. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until hot throughout.

Delia Smith Vegetable Lasagne Nutrition Facts

• Calories: 385 kcal
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 32g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 14g

Frequently Asked Questions

• Can I add spinach? Yes. You can stir a bag of fresh baby spinach into the hot roasted vegetables just before assembling. It will wilt down perfectly without making the dish watery.
• What is Crème Fraîche? Crème fraîche is a soured cream containing 10–45% butterfat. It is less sour than US sour cream and has a higher fat content, which means it won’t curdle when cooked at high temperatures.
• Do I have to peel the eggplant? No, the skin of the eggplant softens nicely when roasted. However, if you find the skin tough or bitter, you can peel it in stripes or completely remove it before chopping.
• Can I make this ahead of time? Yes. You can assemble the entire lasagne, cover it, and keep it in the fridge for up to 24 hours before baking. You may need to add 5-10 minutes to the cooking time if baking from cold.

Try More Recipes:

• Delia Smith Moussaka Recipe
• Delia Smith Moroccan Chicken Recipe
• Delia Smith Macaroni Cheese Recipe