This is a vegetarian alterative to a family classic. It’s packed full of vegetables, making it a filling and warming dish for the winter months.

  1. Preheat oven to 200oC/400oF/gas 6.
  2. Oil a couple of roasting tins. Lay out the all veg apart from the 2 sliced tomatoes in a single layer. Grind over some salt and pepper.
  3. Roast the veg for 20 minutes. Depending on the size of your roasting tins and oven you might have to do this in several batches – it’s important your veg is in a single layer. Turn all of the veg (apart from the red peppers) over half way through.
  4. When the vegetables are soft take them out apart from the red peppers – leave those in for another 5 minutes, or until the skin has come away from the flesh. Put the pepper on a small plate and cover with cling film. Leave it for a few minutes and then skin it.
  5. Squeeze the roasted garlic out of its skin, and then chop it. Slice the roasted peppers and tomatoes.
  6. Make the roux sauce by melting the butter in a saucepan over a medium heat. Remove the pan from the heat and add the flour, then mix it together to create a paste. Add the milk a little at a time, mixing it in before adding more so the mixture is free from lumps. Once all the milk is mixed in return the pan to the hob, turning the heat up to medium/high.
  7. Stirring all the time heat the roux sauce until it starts to boil. Keep stirring while it boils for a minute or two, forming into a thick, smooth pale sauce – even if the sauce becomes thick before it starts to boil you need to boil it for a minute to cook the flour. Remove the pan from the heat and seasoning well.
  8. Soak the lasagne sheets in just boiled water for 5 minutes until they are soft.
  9. On the bottom of your lasagne dish spread a little of the roux sauce. Then add in a third of your vegetables and a scattering of basil. Build up the layers, starting with lasagne sheets, roux sauce and then vegetables. Leave a little basil leftover for the top. End with a layer of lasagne sheets covered in roux sauce. Scatter over the cheese and layer the last 2 sliced tomatoes down the middle if using.
  10. Bake for 30 minutes until the cheese is coloured and bubbling. Serve with salad leaves and with the last of the basil scattered over.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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