Kidspot Kitchen

Kidspot Kitchen

Roasted vegetable lasagne recipe

This simple vegetarian lasagne uses fresh lasagne sheets with store-bought pasta sauce. It’s easy to make and perfect for those days when you need your meals to be easy. Great reheated the next day. Find more on Kidspot New Zealand.



  • 3 red capsicums, de-seeded and cut into quarters
  • 700g peeled pumpkin, cut into 5mm-thick slices
  • 3 zucchini, sliced lengthways
  • 2 tbsp olive oil
  • salt and pepper
  • 1 tbsp butter
  • ¼ cup flour
  • 2 cups milk
  • ¼ tsp nutmeg
  • 3 cups tasty cheese, grated
  • 1 x 550g jar pasta sauce
  • 250g fresh lasagne sheets
  • 60g baby spinach leaves


Preheat oven to 200°C fan-forced and line 2 baking trays with baking paper and set aside.

In a large bowl, place the capsicums, pumpkin and zucchini and toss with olive oil, salt and pepper. 

Spread the capsicums on one baking tray and bake for 20 minutes. Place the pumpkin and zucchini on the other tray and bake together for a further 20 minutes. Remove from oven and lower the temperature to 180°C.

While the vegetables are cooking you can make the béchamel sauce by melting the butter in a small pan and sprinkling the flour over it. Stir constantly as the flour grains burst and then gradually whisk in the milk until you have a smooth sauce. Add the nutmeg and 1 and ½ cups of grated cheese. Whisk together until the cheese is melted. Remove from heat and cover the sauce with baking paper touching the entire surface and set aside. 

Spray a 3-litre baking dish with cooking spray and pour a quarter of the pasta sauce in the bottom. Lay one-third of the lasagne sheets over the pasta sauce and top with pumpkin and spinach. Pour over another one-third of the pasta sauce and top with ½ cup of tasty cheese.

Lay a second layer of lasagne sheets and top with the zucchini and capsicum. Then pour the remaining pasta sauce and 1/3 cup of cheese and lay the remaining lasagne sheets.

Pour cheese sauce onto the lasagne sheet and sprinkle the remaining tasty cheese.

Bake for 45 minutes. Leave to sit for 15 minutes after removing from the oven before serving. Serve with a crisp Italian-style salad.


  • You will need to watch that the top of this lasagne doesn’t burn in the oven. I like to watch it and if it is getting too golden I lay a tent of foil over the top for the remaining cooking time.
  • If I want to increase the flavour I add a sprinkle of Italian dried herbs between the layers.
  • You can buy béchamel sauce in a jar if you are on holidays or short on time.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Find more vegetarian recipes