Vegetable lasagne

Cooking time

A cheesy lasagne with PERi-PERi, butternut pumpkin, patty pans, zucchini, tomatoes and onions.

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  • 12 Dry lasagne sheets
  • 2 Tbsp Butter
  • 2 Tbsp Cake flour
  • 1½ Cups (375ml) milk
  • 1½ Cups Mozzarella cheese
  • 125g (1 bottle) Nando’s PERi-PERi Sauce  
  • 1 x 400g tinned tomatoes, juice reserved
  • 1 Red onion, chopped 
  • 100g Butternut pumpkin, cut in 2 cm cubes
  • 50g Zucchini, chopped
  • 50g Patty pans, chopped
  • Salt and pepper to taste


  1. Preheat oven to 180°C. 
  2. In a roasting pan mix Nando’s PERi-PERi Sauce with tomatoes, onion, butternut pumpkin, zucchini and patty pans.
  3. Roast for 5 – 8 minutes.
  4. For the cheese sauce, melt the butter into a small heavy-based sauce pan over medium heat. Stir in cake flour, gradually adding the milk, stirring continuously, bring to a boil and reduce heat. Add 200ml cheese and simmer until sauce starts to thicken. Season with salt and pepper.
  5. Layer an oven-proof dish with lasagne sheets, vegetables and then cheese sauce. Finish with a layer of cheese sauce and top with mozzarella cheese.
  6. Bake for 30 – 35 minutes or until the cheese is golden brown in colour and the lasagne has cooked through.