Jamie Oliver vegetarian lasagna is more than just comfort food—it’s a celebration of flavor and nutrition. I remember the first time I made this dish; it was a chilly Saturday evening, and my kids had been playing in the yard all afternoon. The scent of roasted squash, earthy porcini, and bubbling cheese filled the kitchen, wrapping us all in warmth. What I love most about this recipe is how it transforms humble vegetables into a dish so rich and satisfying, even meat-lovers go back for seconds. Today, I’m sharing my take on this jamie oliver vegetarian lasagna with all its savory layers and goodness.
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Jamie Oliver Vegetarian Lasagna – A Flavorful Family Favorite
Jamie Oliver vegetarian lasagna isn’t just any veggie bake. It’s a masterpiece layered with rustic vegetables, hearty beans, and rich sauces that leave you deeply satisfied. If you’ve ever struggled to get your family on board with meatless meals, this lasagna will win them over bite by bite.
This dish showcases everything we love about Jamie’s style: bold flavors, approachable ingredients, and a no-fuss approach to cooking. Roasted onion squash adds a caramelized sweetness, while beans and porcini mushrooms bring a satisfying meaty texture without a trace of meat. Each layer is a celebration of plant-based goodness.
I’ve made versions of this recipe after long soccer practices, busy school nights, and even cozy weekends when I just wanted something deeply nourishing. It never disappoints. The white sauce, made creamy with crème fraîche and umami-packed with sautéed mushrooms, elevates every bite. Fresh spinach adds color and nutrients, while homemade pesto on top brings brightness and a bit of zing.
It’s the kind of dish that brings everyone to the table, including picky eaters and hesitant in-laws. The best part? Leftovers are just as good—maybe even better—the next day.
And if you’re on a wellness journey like me, you’ll love pairing this satisfying dinner with a light detox sip like this pineapple and cucumber detox recipe, or even my kidney detox juice recipe.
Stay tuned—next, we’ll dive into prepping the base sauces that bring this lasagna to life.
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Jamie Oliver Vegetarian Lasagna
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: British
Description
Jamie Oliver vegetarian lasagna is a layered masterpiece of roasted squash, earthy mushroom white sauce, and bright pesto. It’s a hearty, comforting, and nourishing vegetarian dish everyone will love.
Ingredients
LASAGNE:
- 20g dried porcini mushrooms
- 2 onion squash (850g total)
- Olive oil
- 1 tsp fennel seeds
- Chilli flakes
- 2 onions
- 2 carrots
- 2 celery sticks
- Fresh woody herbs (thyme, rosemary, sage, bay)
- 100ml red wine
- 2×400g tinned plum tomatoes
- 2×400g tinned beans (borlotti, cannellini, or haricot)
- 1 large aubergine
- 4 garlic cloves
- 250g mixed mushrooms
- 500ml crème fraîche
- 100g vegetarian hard cheese
- 100g baby spinach
- 350g fresh lasagna sheets
- 100g Cheddar
- 100g cherry tomatoes
PESTO:
- 60g fresh basil
- 30g fresh herbs (mint, oregano, parsley)
- 100g vegetarian hard cheese
- ½ garlic clove
- 100g nuts (pine nuts, almonds, or walnuts)
- Extra virgin olive oil
- Juice of ½ lemon
Instructions
- Preheat oven to 180ºC/350ºF/gas 4. Rehydrate porcini in boiling water.
- Halve and prep squash; roast with oil, fennel seeds, chilli, salt, pepper for 1 hour.
- Sauté onion, carrot, celery in oil until soft. Add herb bundle and red wine.
- Add tomatoes and water, simmer 30 min. Add drained beans, simmer 30 min more.
- Char aubergine over flame, steam under clingfilm, scrape flesh into ragù.
- Sauté garlic and mushrooms for white sauce. Add porcini and liquor. Stir in crème fraîche and half the cheese.
- Grate remaining cheese into ragù. Layer lasagna with sauces, spinach, and pasta sheets.
- Top with remaining sauce, Cheddar, and cherry tomatoes. Bake 45 minutes.
- Cool 30 minutes. Make pesto by blending all ingredients until smooth.
- Serve lasagna with a dollop of pesto and roasted seeds.
Notes
- This lasagna freezes well.
- Make extra pesto to save for pasta or sandwiches.
- You can swap squash for sweet potato if needed.
Building Layers of Flavor in Jamie Oliver Vegetarian Lasagna
Crafting a Hearty Vegetable Ragù That Rivals Meat
Jamie Oliver vegetarian lasagna owes much of its depth to a vegetable ragù that simmers low and slow, just like a traditional meat-based one. Instead of ground beef, this recipe turns to the earthiness of onion squash, carrots, celery, and onions, giving it a naturally sweet and rich base. What really sets it apart is the inclusion of beans—borlotti, cannellini, or haricot—which offer both protein and that satisfying texture that keeps you full.
To get the flavor just right, you’ll sauté your diced vegetables in olive oil until they’re soft and caramelized, then tie up fresh herbs like rosemary, thyme, sage, and bay leaves into a fragrant bouquet. As it simmers with a splash of red wine and plum tomatoes, the ragù becomes incredibly rich and savory—exactly what you want in a cozy, nourishing lasagna.
This slow-cooked component feels indulgent and rustic, and you’ll notice how it complements the creamy mushroom sauce and roasted squash later. Just be sure to taste and season generously before layering—it makes all the difference.
For another Jamie classic that’s just as comforting, you might enjoy this Jamie Oliver Shepherd’s Pie recipe that follows a similar approach to layering flavor with vegetables.
Roasted Squash and Smoky Aubergine Add Texture and Soul
No Jamie Oliver vegetarian lasagna would be complete without squash and aubergine—the backbone of this dish’s heartiness. The squash is cut into thick wedges, tossed with fennel seeds and chili flakes, then roasted until it’s golden and tender. The seeds are roasted too, adding a crunchy finishing touch.
Meanwhile, the aubergine is charred directly over a gas flame, then covered to steam before the skin is peeled. This process gives it a beautifully smoky taste that blends seamlessly into the ragù. Stirring that soft aubergine flesh into the sauce creates a silky, almost buttery texture.
If you’re into recipes that detox while nourishing deeply, try pairing this lasagna with something light like my cucumber and pineapple salad detox recipe.
Creamy Layers Make Jamie Oliver Vegetarian Lasagna Irresistible
The White Sauce: Where Mushrooms and Herbs Shine
One of the most loved components of Jamie Oliver vegetarian lasagna is its dreamy white sauce. Unlike the usual béchamel, this version is packed with earthy mushrooms, herbs, and crème fraîche for a lighter, tangier finish. It’s hearty, but it doesn’t weigh you down—a perfect contrast to the richness of the tomato-based ragù.
Start by sautéing garlic in olive oil, then toss in a mix of mushrooms: chestnut, oyster, and button varieties all work beautifully. Add chopped rosemary and thyme, along with the rehydrated porcini mushrooms and their soaking liquid for maximum depth. Once it’s all browned and fragrant, stir in crème fraîche and vegetarian hard cheese until you get a velvety sauce.
This layer plays a vital role in balancing the lasagna. It doesn’t just add creaminess—it enhances the umami, ties in the roasted squash and smoky aubergine, and makes every bite feel like comfort on a fork.
If you enjoy plant-rich dishes with a luxurious twist, try my mac and cheese Jamie Oliver recipe—it brings similar cozy vibes to the table.
How Jamie Oliver Vegetarian Lasagna Brings It All Together
What makes Jamie Oliver vegetarian lasagna special is how all the elements harmonize. You begin by spooning the ragù and white sauce into a baking dish, layering with spinach, roasted squash, and fresh pasta sheets. Repeat that process until your dish is full, finishing with the last of the creamy sauce and a generous grating of Cheddar on top.
Right before baking, Jamie adds a smart touch—halved cherry tomatoes tossed in oil, scattered across the surface. These blister and caramelize in the oven, giving little bursts of sweet acidity.
It’s these thoughtful layers—each one carefully developed and placed—that give Jamie Oliver vegetarian lasagna its bold flavor and satisfying structure. And if you love this kind of well-composed vegetarian main, the Jamie Oliver coleslaw recipe makes a refreshing side.
Assembling Jamie Oliver Vegetarian Lasagna Like a Pro
Step-by-Step Layering for the Perfect Jamie Oliver Vegetarian Lasagna
Creating Jamie Oliver vegetarian lasagna is like building a beautiful story—layer by flavorful layer. Once your vegetable ragù and creamy mushroom sauce are ready, it’s time to start assembling this hearty dish. Grab a deep baking dish (around 25cm x 30cm) and let the layering begin.
Start with two generous spoonfuls of ragù as your base. Spread it evenly across the bottom to prevent the pasta from sticking. Then drizzle over some white sauce. Tear pieces of roasted squash and scatter a bit of spinach on top. Now add your first layer of pasta sheets. Repeat this sequence three more times, building flavor and structure with each stack.
What makes Jamie Oliver vegetarian lasagna stand out is its perfect balance of ingredients in every bite. You’re not just stacking; you’re thoughtfully layering—ensuring a mix of creamy, crunchy, earthy, and vibrant.
Finish the last layer with the remaining white sauce and a good handful of grated Cheddar. Don’t forget to tuck a few halved cherry tomatoes into the top for that golden burst of flavor when baked.
Looking for another layered dish you can prep ahead? My bariatric seed recipe for weight loss pairs beautifully with any lasagna-style meal as a nourishing, protein-packed starter.
Baking Jamie Oliver Vegetarian Lasagna to Golden, Bubbling Perfection
Preheat your oven to 180°C (350°F) and slide in your Jamie Oliver vegetarian lasagna for a solid 45 minutes. You’ll know it’s ready when the top is bubbling, the edges are crisp, and your whole kitchen smells like a warm hug.
Let it rest for 30 minutes once out of the oven. This step is key—resting allows all the layers to set, so each slice holds together beautifully.
During that wait time, you can prep the pesto topping. Blitz together basil, herbs, garlic, nuts, hard cheese, and lemon juice. A spoonful of this fresh, herby pesto on top of your Jamie Oliver vegetarian lasagna elevates the dish completely. Bonus: It freezes well for your next lasagna night!
Want more veggie-packed mains? My cassie carrot salad recipe makes a lovely side to serve with this lasagna and keeps the meal feeling light but fulfilling.
This Jamie Oliver vegetarian lasagna isn’t just a recipe—it’s a full-on experience in flavor, texture, and comfort.
Pesto and Pairings: Finishing Jamie Oliver Vegetarian Lasagna Right
Homemade Pesto: A Fresh Burst for Jamie Oliver Vegetarian Lasagna
One of the most memorable parts of Jamie Oliver vegetarian lasagna is the vibrant herb pesto that crowns the dish just before serving. This isn’t just garnish—it’s a game-changer that cuts through the richness and brings everything into balance.
Jamie’s take on pesto uses a mix of basil, mint, oregano, and flat-leaf parsley, giving it a layered herbal flavor. Into the blender go pine nuts (or almonds or walnuts), hard cheese, a bit of garlic, sea salt, and extra virgin olive oil. Finish it off with a generous squeeze of lemon juice for brightness.
Blend until smooth, taste, and adjust. You’re aiming for something punchy and fresh that complements—not overpowers—the lasagna. Spoon a dollop of this vibrant pesto on each serving of Jamie Oliver vegetarian lasagna, and you’ll see the difference instantly.
Even better, the leftover pesto freezes well and can be used to jazz up pasta, sandwiches, or roasted vegetables. It’s a great way to stretch the flavors from this dish into other meals.
Need a way to reset your system after a cheesy comfort meal? Try this armpit detox recipe—yes, it sounds funny, but it’s deeply refreshing and helps rebalance the body after heavier dinners.
What to Serve with Jamie Oliver Vegetarian Lasagna
Because Jamie Oliver vegetarian lasagna is quite filling on its own, you’ll want to keep your sides light and seasonal. A crisp, lemony green salad with arugula or watercress pairs wonderfully, cutting the creaminess and adding bite.
You can also serve it with crusty sourdough or whole grain bread to help soak up all those gorgeous sauces. For a cool, clean contrast, a vinegar-dressed cucumber salad works well, too. Or try my cucumber and pineapple detox salad for a sweet-savory twist that refreshes the palate.
And don’t forget a light herbal tea or sparkling water with citrus slices for a simple, elegant drink pairing.
Whether it’s a family dinner or a weekend meal with friends, Jamie Oliver vegetarian lasagna doesn’t just feed people—it gathers them. It’s a dish meant to be shared and remembered.
Leftovers and Prep: Making Jamie Oliver Vegetarian Lasagna Work for You
Storing and Reheating Jamie Oliver Vegetarian Lasagna the Right Way
If you ask me, Jamie Oliver vegetarian lasagna tastes even better the next day. The flavors deepen, the layers set, and the texture becomes perfect for slicing and reheating. Once cooled completely, you can store individual portions or the entire dish covered in the fridge for up to 4 days.
When reheating, keep it simple. Just pop a slice into the oven at 350°F (175°C) for about 15–20 minutes, or until heated through and bubbling. If you’re in a rush, the microwave works fine too—just cover it with a damp paper towel to keep it moist.
Pro tip: Add a little splash of water or extra sauce to the edges before reheating. It keeps everything tender and prevents drying out, especially with pasta-based dishes like this one.
For more nutrient-dense options to pair or follow up with this lasagna, try my deep sleep banana tea recipe—it’s calming and perfect after a hearty meal like Jamie Oliver vegetarian lasagna.
Freezing Jamie Oliver Vegetarian Lasagna for Later
One of the best things about Jamie Oliver vegetarian lasagna is how well it freezes. Whether you freeze it fully assembled (before baking) or as leftovers, it’s a meal-prepper’s dream.
If freezing before baking: Assemble the entire lasagna in a foil or freezer-safe dish. Cover tightly with foil, then wrap in plastic wrap. Label and freeze for up to 3 months. When ready to cook, thaw in the fridge overnight and bake as directed—just add an extra 10–15 minutes to the cook time.
For cooked leftovers, freeze individual portions in airtight containers. To reheat, thaw overnight in the fridge or microwave from frozen on a low setting, then heat until hot in the center.
Having Jamie Oliver vegetarian lasagna on hand in the freezer means comfort food is always within reach, even on busy nights. Pair it with a light side like my apple peel tea for weight loss to bring balance and nutrition to the table.
This dish isn’t just a one-night wonder—it’s a recipe you’ll keep coming back to, again and again.
FAQs
What makes Jamie Oliver vegetarian lasagna different from traditional lasagna?
Jamie Oliver vegetarian lasagna swaps out meat for rich roasted vegetables, beans, and porcini mushrooms, creating bold, deep flavors without relying on animal products. The result is a hearty, satisfying dish that feels indulgent yet wholesome.
Can I make Jamie Oliver vegetarian lasagna gluten-free?
Yes, simply replace the fresh pasta sheets with a gluten-free alternative. Many stores offer gluten-free lasagna sheets made from brown rice or lentils that hold up beautifully. Be sure to check labels for sauces and cheeses if you’re avoiding gluten completely.
Is this recipe suitable for meal prep?
Absolutely. Jamie Oliver vegetarian lasagna stores well in the fridge and freezer. You can prepare it ahead, bake it when needed, or freeze cooked slices for fast weeknight dinners.
What cheese can I use if I want to make it fully plant-based?
To make a vegan version, substitute the crème fraîche and hard cheeses with dairy-free alternatives. Nutritional yeast can also mimic the cheesy flavor in the pesto and sauce. Just be sure to use plant-based pasta sheets as well.
Can I use other vegetables in Jamie Oliver vegetarian lasagna?
Definitely. This recipe is adaptable. Try adding roasted zucchini, bell peppers, or kale. Keep the core components—ragù, white sauce, and pesto—but customize the veggies based on the season or what you have on hand.
Does Jamie Oliver vegetarian lasagna freeze well?
Yes! You can freeze the whole unbaked dish or leftover slices. Wrap tightly in foil or store in freezer-safe containers for up to three months. Thaw before baking or reheating for best results.
Conclusion
Jamie Oliver vegetarian lasagna is more than just a comforting meal—it’s a nourishing ritual that fills your home with warmth, aroma, and togetherness. Whether you’re making it for a weekend gathering or prepping it to simplify a busy week, it’s a dish you’ll return to often. From the rich vegetable ragù to the creamy mushroom sauce and fresh pesto finish, every element is crafted with intention.
This lasagna represents everything I love about cooking: vibrant ingredients, thoughtful preparation, and food that cares for the body and soul. I hope you’ll make it your own, share it with loved ones, and maybe pair it with a refreshing sip like my beetroot detox drink recipe to complete the experience.
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