Okay, so let’s set the mood. Picture a chill, grey Sunday. There’s a record playing something jazzy and old. Your kitchen smells like roasted garlic, slow-cooked tomatoes, maybe a whisper of nutmeg. That’s the world Nigella’s Vegetarian Lasagna lives in.
This isn’t your rushed weeknight lasagna, thrown together with leftover veg and a jar of tomato sauce. No. This is a slow, intentional, layered poem of vegetables, cheese and béchamel. Nigella, in her way, takes the humble veggie lasagna and makes it feel like a velvet throw blanket for your soul.
At its heart, it’s a classic lasagna with a veggie-forward twist: roasted vegetables instead of meat, a silky béchamel sauce (none of that rubbery cheese-only business) and a tomato base that simmers just long enough to feel like love.
Nigella Vegetarian Lasagna Recipe
Ingredients Needed
Here’s the part where your shopping list turns into a prelude to a romantic dinner with yourself or someone you care about. I always feel a bit like Nigella myself when I browse for these ingredients-casually tossing eggplants into the basket like I’m on a late-night supermarket run in a silk robe.
For The Roasted Vegetable Layer
- 1 large eggplant (aubergine), diced
- 1 large zucchini (courgette), sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- Olive oil
- Salt and pepper
For The Tomato Base
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato purée
- A splash of red wine (if you’re feeling fancy. and you should be)
- 1 teaspoon dried oregano
- Pinch of sugar
For The Béchamel Sauce
- 50g butter
- 50g plain flour
- 600ml milk (full fat. this isn’t the time to cut corners)
- Freshly grated nutmeg
- Salt and white pepper
To Assemble
- 9-12 lasagna sheets (I use no-boil because I like to pretend I’m working smarter, not harder)
- Grated mozzarella and/or Parmesan cheese
- Fresh basil (optional but so worth it)
Equipment Needed
Not much in the way of high-tech here-Nigella isn’t about that life. She’s about beautiful basics.
- A large roasting tray
- A medium saucepan (for tomato sauce)
- Another medium saucepan (for the béchamel)
- A lasagna dish (ceramic if you want to feel especially Nigella about it)
- A wooden spoon (important. it’s the only spoon that understands sauces)
- A whisk (for that smooth, dreamy béchamel)
- Oven preheated to 200°C (about 400°F)
Instructions To Make Nigella Lawson’s Vegetarian Lasagna
Let me walk you through how I first made this. I was home alone one weekend, feeling a little nostalgic and definitely in need of a hug disguised as food. I poured a glass of red wine, put on a cardigan and started chopping.
Step 1: Roast your veg
Toss your eggplant, zucchini and bell peppers with a generous drizzle of olive oil, salt and pepper. Spread them out on your tray and roast them for 30-35 minutes until they’re golden, slightly charred and smell like heaven.
Step 2: Make your tomato sauce
While the veg are roasting, soften your onions in a saucepan with a little olive oil. Add the garlic and let them dance together for a minute. Stir in the tomato purée, then pour in the chopped tomatoes, oregano, a pinch of sugar and the splash of wine. Let it simmer gently until it thickens and becomes rich-about 15-20 minutes. Taste. Adjust. Make it yours.
Step 3: The béchamel
In another pan, melt your butter and stir in the flour to make a roux. Slowly add the milk while whisking like your life depends on it. Don’t panic-it looks lumpy at first. It smooths out. Add a grating of nutmeg, some salt and white pepper. You’re aiming for creamy, silky, not too thick but definitely not runny.
Step 4: Assemble
Now for the sacred layering:
- A bit of béchamel on the bottom of the dish (so the pasta doesn’t stick).
- A layer of lasagna sheets.
- Tomato sauce with the roasted veggies.
- A generous ladle of béchamel.
- Repeat until you run out of everything, finishing with béchamel and a good snowstorm of cheese on top.
Step 5: Bake
Pop it into your preheated oven for 30-40 minutes until bubbling and golden on top. Let it sit for a few minutes before diving in. this is the hardest part, honestly.
What I Learnt
Here’s the thing about this lasagna. it’s not just food. It’s an act of care. There’s no cutting corners. You feel every step. The chopping, the stirring, the layering. You slow down. You taste as you go. You trust yourself a little more each time.
The first time I made this, I was intimidated by the béchamel. I’d always believed it was the domain of French chefs with tall hats and intimidating stares. But I did it. And it was smooth. And I felt invincible.
Also, I learnt that vegetarian doesn’t have to mean ’lacking’ in anything. This dish is hearty. It’s comfort food without compromise.
FAQs
What Makes Nigella Lawson’s Vegetarian Lasagna Different From Others?
Nigella’s vegetarian lasagna is all about rich, flavorful layers. She uses a blend of hearty vegetables like mushrooms and spinach, along with a creamy ricotta and mozzarella mix, so you get the perfect balance of savory and comfort in every bite. It’s the kind of dish that makes you feel like you’re being hugged by a warm blanket!
Can I Make Nigella’s Vegetarian Lasagna Ahead Of Time?
Absolutely! One of the best things about this lasagna is that it actually gets better after a day or two. You can assemble it, pop it in the fridge, and then bake it when you’re ready. It’s perfect for meal prep or for impressing guests without the last-minute hustle.
Is There A Way To Make This Lasagna Gluten-free?
Yes, you can easily swap out the regular lasagna sheets for gluten-free pasta. Just make sure to check the texture since some gluten-free pastas can be a bit firmer, but they’ll still absorb all those delicious flavors from the sauce. It’s a great option if you’ve got dietary restrictions but still want to enjoy this indulgent dish!
