I remember the first time I tried Jamie Oliver’s vegetable lasagne. It was on a rainy afternoon when I was craving comfort food but didn’t want to resort to something heavy. I pulled out my phone, found his recipe, and got started. By the time I had layered the lasagne and slid it into the oven, my entire kitchen smelled like a warm hug. The vegetables blended together beautifully, the creamy sauce was spot on, and the layers were perfection.
What I love most about this dish is its versatility. It’s hearty, satisfying, and packed with flavor. Plus, it’s an ideal way to sneak in more veggies if you’re not quite getting your daily servings. So whether you’re an experienced cook or just getting started, this recipe has you covered.
Jamie Oliver’s Vegetable Lasagne Recipe
Jamie’s approach to vegetable lasagne is simple but transformative. His recipe brings out the best in every ingredient, allowing the natural flavors of the vegetables to shine through. It’s not just about creating a great vegetarian dish-it’s about making a lasagne that anyone would enjoy, regardless of whether they’re a meat eater or not.
He uses a mix of fresh seasonal vegetables-carrots, zucchini, and spinach-along with a rich tomato sauce and layers of creamy béchamel. The beauty of this dish lies in the balance of textures and flavors. The crispy edges of the lasagne sheets, the tender veggies, and the gooey, cheesy layers all come together to create something magical.
Ingredients Needed
To make Jamie Oliver’s vegetable lasagne, you’ll need the following ingredients:
- Lasagne sheets – fresh or dried, your choice. Fresh sheets give a delicate texture, but dried works well too.
- Olive oil – for sautéing and adding flavor to the sauce.
- Carrots – diced finely to add a slight sweetness and depth.
- Zucchini – sliced thin for a mild, almost creamy texture once baked.
- Spinach – fresh, packed with nutrients and gives the lasagne that rich, green color.
- Garlic – minced, to bring out the savory aroma.
- Onions – finely chopped for a flavor base in both the tomato and béchamel sauces.
- Passata or canned tomatoes – for the sauce; the passata gives it a smoother texture, but crushed tomatoes work fine if you like a chunkier sauce.
- Milk – for the béchamel sauce.
- Butter – for the béchamel sauce. It creates that rich, silky texture.
- Flour – to thicken the béchamel sauce.
- Cheese – a mix of mozzarella and Parmesan. Mozzarella for the melty gooeyness, and Parmesan for a salty bite.
- Herbs – fresh basil, thyme, and oregano for seasoning.
- Salt and pepper – to taste.
How To Make Jamie Oliver’s Vegetable Lasagne
Making this lasagne is straightforward and incredibly rewarding. Here’s how to pull it together:
- Preheat the oven to 180°C (350°F).
- Prepare the vegetables: Start by chopping the carrots, zucchini, and onions. Sauté the onions and garlic in olive oil until softened. Add the carrots and zucchini and cook them down until they release their moisture and start to soften. Then, throw in the spinach and cook until wilted. Season with salt, pepper, and your choice of herbs.
- Make the tomato sauce: Add passata or canned tomatoes to the sautéed vegetables. Let the sauce simmer for about 15 minutes until it thickens up and the flavors blend.
- Prepare the béchamel sauce: In a separate pan, melt butter and whisk in the flour to create a roux. Slowly add the milk, whisking continuously until the sauce thickens. Once thickened, stir in grated Parmesan cheese, salt, and pepper.
- Assemble the lasagne: In a baking dish, spread a thin layer of the tomato sauce. Add a layer of lasagne sheets, then top with the vegetable mixture and béchamel sauce. Repeat the layers, finishing with a layer of béchamel sauce on top.
- Bake: Place the lasagne in the oven for 30-40 minutes or until the top is golden brown and bubbly. Let it rest for a few minutes before slicing.
Ingredient Science Spotlight
The science behind the ingredients in Jamie Oliver’s vegetable lasagne makes it more than just a delicious dish. Each element has a purpose beyond just flavor.
- Tomatoes (passata/canned): They’re rich in lycopene, an antioxidant that helps reduce inflammation. The slow cooking process in the sauce breaks down the tomatoes, releasing more lycopene, which is beneficial for heart health.
- Spinach: Packed with vitamins A, C, and K, spinach is an excellent source of iron and folate. Cooking spinach helps increase the bioavailability of these nutrients.
- Béchamel sauce: The flour and butter combination creates a roux that forms the base of this creamy sauce. It binds with the milk, turning it into a silky texture that complements the other layers perfectly.
- Cheese: Parmesan adds a deep umami flavor due to its high content of glutamates, while mozzarella melts beautifully due to its moisture content and stringy consistency when baked.
Expert Tips
To ensure your lasagne turns out just like Jamie’s, keep these expert tips in mind:
- Use fresh lasagne sheets if possible. They soak up the sauce better, making for a softer, more delicate dish.
- Don’t skip the resting time after baking. Letting the lasagne sit for a few minutes allows the layers to firm up and makes it easier to slice.
- Double up on vegetables if you want even more texture and flavor. Consider adding roasted eggplant or mushrooms for added depth.
- Don’t overdo the béchamel. While it’s creamy and delicious, too much can make the dish soggy. Use just enough to bind the layers without overwhelming them.
- Add a pinch of nutmeg to the béchamel sauce. It brings out a subtle warmth that pairs beautifully with the creamy texture.
Recipe Variations
While Jamie’s recipe is fantastic on its own, you can switch it up based on your preferences or what you have available in your kitchen. Here are some variations to consider:
- Add a protein: If you’re not vegetarian, you can add a layer of cooked lentils, tofu, or even a bit of ricotta cheese for extra richness.
- Switch the greens: If spinach isn’t your thing, try kale, Swiss chard, or even arugula for a different flavor profile.
- Vegan version: For a vegan twist, replace the dairy in the béchamel with plant-based milk and cheese alternatives. Cashew cream can also make a great substitute for the béchamel sauce.
- Use other seasonal veggies: Depending on the time of year, try adding squash, bell peppers, or even broccoli. Just be sure to cook them well to avoid excess moisture.
Final Words
Cooking Jamie Oliver’s vegetable lasagne is a rewarding experience that blends simplicity with indulgence. It’s the kind of dish that doesn’t just fill your stomach; it fills your home with the inviting smells of a warm meal. The best part? It’s completely customizable based on what you have on hand.
Whether you’re cooking for a crowd or just for yourself, this dish feels like a celebration of vegetables-simple ingredients coming together to create something greater than the sum of their parts. So roll up your sleeves, get your ingredients ready, and enjoy the process. It’s more than just cooking; it’s crafting something that brings joy with every bite.
FAQs
What Vegetables Are Used In Jamie Oliver’s Vegetable Lasagne?
Jamie Oliver’s recipe uses a mix of mushrooms, carrots, zucchini, spinach, and onions.
Can I Make Jamie Oliver’s Vegetable Lasagne Ahead Of Time?
Yes, you can prepare it in advance and store it in the fridge for up to a day before baking.
Is Jamie Oliver’s Vegetable Lasagne Suitable For Vegans?
No, the recipe contains cheese and béchamel sauce made with butter. You can substitute with vegan alternatives.