The first time I made Nigella Lawson’s vegetable lasagna, it was a cold, rainy Sunday-one of those slow-moving days where you just want to wrap yourself in a blanket of comfort. I remember lighting a candle in the kitchen, pouring myself a glass of red and giving in fully to the rhythm of chopping, stirring, layering.
Nigella’s take on vegetable lasagna isn’t some rushed, uninspired attempt to slap vegetables between pasta sheets. No-this is indulgent. Luxurious, even. Layers of sweet, slow-cooked vegetables melt into a lush béchamel that clings to silky pasta sheets. It’s the kind of lasagna that doesn’t make you miss the meat. Not for one second.
Her version is more Mediterranean than strictly Italian. You’ll find zucchini, mushrooms and red peppers-vegetables that hold their own and deepen in flavor as they bake. And the way she builds the flavors? It’s like a love letter to your senses: garlicky, creamy, just a whisper of nutmeg and the golden cap of cheese on top that bubbles and blisters in the oven. It’s the kind of dish that makes you want to call your friends and say, ’Come over. I made something beautiful.’
Nigella Vegetable Lasagna Recipe
Ingredients Needed
Now, don’t be intimidated by the list. Think of it as gathering your cast of characters for a delicious little drama.
For The Vegetable Filling
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 2 zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 200g mushrooms, chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 can (400g) chopped tomatoes
- A handful of fresh basil (optional but soul-lifting)
For The Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups (500ml) whole milk, warm
- A pinch of freshly grated nutmeg
- Salt and pepper to taste
- 100g grated Parmesan or a mix of Parmesan and mozzarella (Nigella would approve of improvisation)
For The Lasagna Layers
- 9-12 no-boil lasagna sheets (or fresh if you’re feeling ambitious)
- Extra grated cheese for the top (go wild here-mozzarella, more Parmesan or even a touch of Gruyère)
Equipment Needed
You don’t need fancy equipment but here’s what I use when making this:
- A large sauté pan (for the veggies)
- A medium saucepan (for the béchamel)
- A whisk (for avoiding béchamel lumps-so important)
- A 9×13 inch baking dish (mine’s chipped at the edges and I love it more for that)
- Wooden spoon, knife, chopping board
- A ladle (for layering with a little flourish)
Instructions To Make Nigella Lawson’s Vegetable Lasagna
Step 1: The Heart Of The Dish – Vegetable Filling
Heat the olive oil in your sauté pan and add the onion. Let it soften-don’t rush this. When the kitchen starts to smell sweet and warm, add the garlic. Then tumble in the chopped zucchini, peppers and mushrooms. You want them to soften and begin to caramelize-give it 10-15 minutes on medium heat.
Sprinkle in the oregano, salt and pepper. Stir it all together, then pour in the tomatoes. Let this simmer away gently for 20 minutes. Stir occasionally. If it starts to look dry, a splash of water or red wine works wonders. Right at the end, tear in some basil if you’re using it.
Step 2: Béchamel. The Creamy Blanket
In a saucepan, melt the butter. Once it’s bubbling, stir in the flour and cook for a minute to get rid of that raw flavor. Slowly whisk in the warm milk. a little at a time. Keep whisking until it thickens into a creamy sauce. Add the nutmeg, salt and pepper. Taste it-it should feel comforting and rounded.
Step 3: Assembly. Like Painting Layers
Spoon a little béchamel on the bottom of your dish to stop sticking. Lay down your first pasta sheets. Then add a layer of the vegetable mix, followed by béchamel and a scatter of cheese. Repeat-pasta, vegetables, béchamel, cheese. until you’re nearly at the top. Finish with a generous layer of béchamel and a blizzard of cheese.
Step 4: Bake It To Glory
Preheat your oven to 180°C (350°F). Cover the lasagna loosely with foil and bake for 30 minutes. Then uncover and bake for another 15-20 minutes until the top is golden, bubbling and making you impatient with hunger.
Let it rest. I know it’s hard. But 10-15 minutes of cooling time will make it easier to slice and the flavors will settle beautifully.
What I Learnt
There’s something incredibly grounding about making this dish. It reminded me that slow food has a kind of wisdom to it. That sautéing onions isn’t just a step. it’s an invitation to slow down and be in the kitchen.
I also learnt that vegetarian dishes don’t need to pretend to be meat to be satisfying. This lasagna has its own identity. It’s unapologetically rich, generous and celebratory. It made me rethink what comfort food means.
Oh-and I learnt that béchamel is more forgiving than I’d feared. A few lumps here and there? That’s life. And cheese covers a multitude of sins.
FAQs
How Can I Make Nigella Lawson’s Vegetable Lasagna Extra Cheesy?
If you’re all about that cheesy goodness (who isn’t?), you can up the ante by adding a mix of ricotta and mozzarella between the layers. I sometimes even sprinkle some grated parmesan on top before baking for that irresistible golden crust. Just be sure to balance the layers so it doesn’t turn into a cheesy overload!
Can I Use Store-bought Sauce For Nigella’s Vegetable Lasagna?
Totally! While making the sauce from scratch is always rewarding, if you’re short on time, a good quality store-bought tomato sauce works just fine. I personally love a nice roasted garlic and basil sauce for a bit of extra flavor. Don’t forget to add a pinch of sugar to cut the acidity!
What Vegetables Work Best In Nigella’s Vegetable Lasagna?
Honestly, the beauty of this lasagna is how flexible it is! I’ve used everything from zucchini to eggplant to mushrooms, but I think a mix of spinach, bell peppers, and a few handfuls of mushrooms really gives it that hearty texture. If you’ve got a farmer’s market nearby, go wild with whatever’s in season!
