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.

Jamie Oliver Vegetarian Lasagna: 7 Bold Reasons It’s the Ultimate Comfort Dish

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

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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.