Gordon Ramsay Vegetarian Lasagna Recipe
I still remember the first time I layered a veggie-forward lasagna that felt indulgent rather than a compromise — creamy cheddar bechamel, a chunky butternut and tomato ragu, and sheets of pasta that held everything together without falling apart. This Gordon Ramsay–style vegetarian lasagna takes simple pantry ingredients and turns them into a cozy, family-ready bake that’s perfect for weeknights, potlucks, or when you want a meatless main that satisfies everyone.
Why you’ll love this dish
This lasagna combines two classic sauces — a chunky tomato-vegetable ragu and a cheesy bechamel — for depth and creaminess without relying on meat. It’s:
- Comforting and family-friendly: kid-approved textures and a mild cheesy finish.
- Flexible and budget-conscious: uses seasonal veg (butternut squash is optional to swap) and basic dairy staples.
- Make-ahead friendly: assemble ahead or freeze for busy nights.
- Balanced in flavor: oregano and black pepper lift the sweetness of squash and tomatoes.
“Rich, layered, and surprisingly simple — this vegetarian lasagna is my go-to when I want a crowd-pleaser that’s both wholesome and decadent.”
The cooking process explained
Short overview so you know what to expect:
- Sweat and pan-fry the diced vegetables to build a flavorful red ragu.
- Simmer that ragu with tomato puree and vegetable stock until thick.
- Make a smooth cheddar bechamel (roux + milk + cheese).
- Boil lasagna sheets briefly, then layer ragu, bechamel, and pasta in an ovenproof dish.
- Bake at 180°C (350°F) until bubbly and golden, then rest before serving.
What you’ll need
- 2 tbsp oil (olive oil recommended)
- 6–7 lasagna sheets (regular; see notes for no-boil)
- 1 tbsp butter
- 1 tbsp flour
- 3 cups milk (whole milk yields best richness)
- 1 cup cheddar cheese (grated; reserve a little for topping)
- 4 onions, finely chopped
- 4 garlic cloves, minced
- 3 chili peppers, finely chopped (adjust to taste)
- 200 g butternut squash, diced (about 1 small)
- 50 g mushrooms, sliced
- 4 tomatoes, chopped (or use canned chopped tomatoes)
- 1 cup tomato puree
- 2 cups vegetable stock
- Black pepper, to taste
- 1 tbsp dried oregano
- Salt, to taste
Substitutions/notes:
- Swap cheddar for mozzarella + Parmesan mix for a stringier top.
- Use coconut or oat milk and vegan cheddar for a dairy-free version (see Variations).
- If using no-boil sheets, skip the initial boiling and ensure the ragu/bechamel is slightly looser.
Directions to follow
- Prep: Finely chop the onions, garlic, chili peppers, butternut squash, mushrooms, and tomatoes. Preheat oven to 180°C (350°F).
- Pan-fry veg: Heat 2 tbsp oil in a large pan over medium heat. Add onions and garlic; cook 3–4 minutes until soft. Add chili peppers, butternut squash, and mushrooms. Cook, stirring, until vegetables are translucent and starting to soften (6–8 minutes). Season with salt, black pepper, and 1 tbsp oregano.
- Make the red sauce: Add chopped tomatoes, 1 cup tomato puree, and 2 cups vegetable stock to the pan. Bring to a simmer and reduce heat. Let simmer 12–15 minutes until the sauce thickens and concentrates. Taste and adjust seasoning.
- Prepare bechamel: In a separate saucepan, melt 1 tbsp butter over medium heat. Stir in 1 tbsp flour and cook 1 minute to form a roux. Gradually whisk in 3 cups milk, a little at a time, to avoid lumps. Cook, whisking, until the sauce coats the back of a spoon and thickens (5–7 minutes). Remove from heat and stir in grated cheddar (reserve some for the top). Season with salt and a little black pepper.
- Boil lasagna sheets: While sauces finish, bring a large pot of salted water to a boil. Add lasagna sheets and cook 6–8 minutes (follow package for exact timing) until pliable but not falling apart. Drain and lay sheets flat on a lightly oiled tray.
- Assemble: Lightly oil or spray a large ovenproof dish. Spread a thin layer of red sauce across the bottom. Pour a layer of bechamel over the red sauce. Lay lasagna sheets over sauces. Repeat layers (red sauce → bechamel → pasta) until ingredients are used, finishing with bechamel and a generous sprinkle of reserved cheddar on top.
- Bake: Place the dish in the preheated oven and bake for 20 minutes at 180°C (350°F). For a golden top, switch to grill/broil for 2–3 minutes—watch carefully.
- Rest and serve: Remove from oven and let rest 10–15 minutes so slices firm up for clean serving.
Best ways to enjoy it
- Serve generous slices with a peppery arugula salad, lemon vinaigrette, and crusty bread to soak up sauce.
- Pair with a medium-bodied red wine (Chianti, Merlot) or a crisp white (Sauvignon Blanc) if you prefer white wine.
- For a lighter meal, serve smaller portions alongside roasted seasonal vegetables or a simple tomato salad.
The best way to save extras
- Fridge: Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days.
- Freezer: Cut into portions, wrap each slice tightly in cling film and foil, and freeze for up to 2–3 months. Label with date.
- Reheat (from fridge): Oven: 180°C (350°F) covered with foil 15–20 minutes until hot. Microwave: 2–4 minutes depending on portion size, stirring if possible.
- Reheat (from frozen): Thaw overnight in the fridge, then reheat as above. Or bake from frozen at 180°C (350°F) for ~35–45 minutes, covered, until internal temperature reaches 75°C (165°F).
Food safety tip: Always bring leftovers to steaming hot (internal temp ≥75°C/165°F) before eating.
Pro chef tips
- Prevent a watery lasagna: Reduce the red sauce until it’s thick; drain watery veggies like fresh tomatoes or roast them first.
- Smooth bechamel: Add milk gradually and whisk constantly to avoid lumps. If lumps form, strain or blend quickly.
- Cheese melt: Grate your own cheddar — pre-shredded cheese often has anti-caking agents that prevent the creamiest melt.
- Pasta handling: Don’t over-boil sheets; slightly undercooked sheets finish in the oven and hold better.
- Resting matters: Letting the lasagna rest 10–15 minutes makes slicing cleaner and improves texture.
Creative twists
- Spinach & ricotta: Add a ricotta-spinach layer (seasoned with nutmeg) for a classic vegetarian twist.
- Roasted vegetables: Roast the squash and mushrooms first for a deeper caramelized flavor.
- Vegan: Use a vegan béchamel (plant milk + vegan butter) and dairy-free cheddar or a cashew-parmesan sauce.
- Gluten-free: Swap lasagna sheets for gluten-free pasta or use thinly sliced zucchini/eggplant as layers.
- Spicy version: Leave seeds in chilies or add a pinch of smoked paprika and red pepper flakes.
Helpful answers
Q: Can I make this lasagna ahead of time?
A: Yes — you can assemble it, cover, and refrigerate for up to 24 hours before baking. For longer storage, freeze assembled (well wrapped) for up to 2–3 months.
Q: Can I use no-boil lasagna sheets?
A: Yes. If using no-boil sheets, make sure your ragu and bechamel are slightly looser so the pasta can absorb liquid during baking. Skip the boiling step and extend baking by ~10–15 minutes if needed.
Q: How can I make this dairy-free?
A: Use a plant-based milk (oat or soy) and vegan butter for the roux; finish with a vegan cheddar or a cashew-based cheese sauce. Reduce salt to taste when using vegan cheeses.
Q: How long will leftovers last?
A: Refrigerated leftovers are best within 3–4 days. Freeze portions up to 2–3 months for best quality.
Conclusion
This Gordon Ramsay–style vegetarian lasagna is a reliable crowd-pleaser that balances creamy bechamel with a robust vegetable ragu — perfect for weeknight dinners or entertaining. If you want more vegetable-forward inspiration or variations close to this style, check out these recipes: Vegetarian Recipes | Vegetarian Recipes from Gordon Ramsay and this similar bake for ideas on layering roasted vegetables: Roast Vegetable Lasagna Recipe.
Vegetarian Lasagna
Ingredients
Method
- Finely chop the onions, garlic, chili peppers, butternut squash, mushrooms, and tomatoes. Preheat oven to 180°C (350°F).
- Heat 2 tbsp oil in a large pan over medium heat. Add onions and garlic; cook for 3–4 minutes until soft.
- Add chili peppers, butternut squash, and mushrooms. Cook, stirring, until vegetables are translucent and starting to soften (6–8 minutes). Season with salt, black pepper, and oregano.
- Add chopped tomatoes, 1 cup tomato puree, and 2 cups vegetable stock to the pan. Bring to a simmer and reduce heat. Let simmer for 12–15 minutes until the sauce thickens and concentrates. Taste and adjust seasoning.
- In a separate saucepan, melt 1 tbsp butter over medium heat. Stir in 1 tbsp flour and cook for 1 minute to form a roux.
- Gradually whisk in 3 cups milk a little at a time to avoid lumps. Cook, whisking, until the sauce coats the back of a spoon and thickens (5–7 minutes). Remove from heat and stir in grated cheddar (reserve some for the top). Season with salt and a little black pepper.
- While sauces finish, bring a large pot of salted water to a boil. Add lasagna sheets and cook for 6–8 minutes (follow package for exact timing) until pliable but not falling apart. Drain and lay sheets flat on a lightly oiled tray.
- Lightly oil or spray a large ovenproof dish. Spread a thin layer of ragu across the bottom. Pour a layer of béchamel over the ragu.
- Lay lasagna sheets over sauces. Repeat layers (ragu → béchamel → pasta) until ingredients are used, finishing with béchamel and a generous sprinkle of reserved cheddar on top.
- Place the dish in the preheated oven and bake for 20 minutes at 180°C (350°F). For a golden top, switch to grill/broil for 2–3 minutes—watch carefully.
- Remove from oven and let rest for 10–15 minutes for cleaner slices.
