Veggie Packed Lasagne

A veggie packed lasagne recipe that includes mushrooms, carrot, celery, onion and garlic. Serve with layers of homemade tomato sauce, lasagne pasta sheets and bechamel sauce. 


  • Other veggies: Try using aubergine, cabbage, swede, parsnips, courgettes or peppers instead. 
  • No dried thyme? Use oregano or rosemary instead. 
  • No peas? Peas are a great source of protein. You can use cooked lentils or scrambled tofu instead. 
  • No dried mushrooms? Use 1 tbsp miso paste instead.

Prep time: 30 minutes

Cook time: 55 minutes

Total time: 85 minutes

Servings: 4


300 g Mushrooms

1 Onion

1 Carrot

2 Celery rib

3 Garlic cloves

1 tbsp Dried thyme

100 g frozen peas

3 tbsp Olive oil

2 Can chopped tomatoes

100 ml Red wine

10 g dried mushrooms (optional )

1 vegetable stock cube

15 Lasagna sheet

100 g Unsalted butter / Vegan butter

50 g Plain flour

½ tsp Ground nutmeg 

1 tsp Dijon mustard

330 ml Milk of choice

30 g Parmesan (grated ) / vegan parmesan

30 g Cheddar (grated ) / Vegan cheese


  1. Prepare the veggies: Roughly chop the mushrooms. Dice the onion. Finely chop the garlic. Cut the carrot and celery into small dice.
  2. Prepare the stock: Add the cube stock and dried mushrooms to a heat proof bowl. Pour over 200 ml boiling water, stir well and set aside. The dried mushrooms will infuse into the stock and give that meaty rich stock flavour.
  3. Make the tomato sauce: Add 3 tablespoons of olive oil into a saucepan. Add the onion, celery, mushrooms, carrot, garlic and thyme. Season with salt and pepper. Cook on a medium heat for 7-10 minutes, until softened, then add the red wine, stock and chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. Make the bechamel sauce: Heat the butter in a pan over a medium heat. Once melted, add the flour, whisk and cook for 1 minute, until a paste has formed. Pour in the milk and stir well until there are no lumps. Turn off the heat, then add the mustard, nutmeg and a big pinch of both salt and pepper.
  5. Layer the lasagne: Start by adding a layer of tomato sauce in a square baking dish. Then layer 3 lasagne sheets over and cover with bechamel sauce. Add another layer of lasagne sheets and cover with tomato sauce. Follow the same steps again and finish with a layer of bechamel sauce. Scatter over the grate cheese. 
  6. Cook the lasagne: Preheat the oven to 190C/170c fan/5 gas mark. Cover the lasagne with foil and bake for 45 minutes. Remove the foil and return to the oven for 15 minutes, or until golden. 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months. Allow the defrost overnight in the fridge and reheat for 20 minutes in a hot oven.