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Mary Berry’s Red Pepper, Mushroom & Leek Lasagne

A delicious lasagne recipe that both meat-eaters and vegetarians can enjoy. From Mary Berry, this flavoursome dish features red peppers, mushrooms and leeks.

From the book

Mary Berry, Lucy Young


This is full of flavour and perfect for vegetarians and meat-eaters alike.

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8 sheets of lasagne
For the tomato and vegetable sauce:
2 tbsp olive oil
2 leeks, chopped
2 Romano red peppers, diced
2 fat garlic cloves, crushed
40g / 2½oz plain flour
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
2 tsp caster sugar
500g / 1lb 2oz chestnut mushrooms, sliced
1 bunch of fresh basil, chopped
1 tbsp balsamic vinegar
Salt and freshly ground black pepper
For the cheese sauce:
100g / 4oz butter
75g / 3oz plain flour
900ml hot milk
1 tbsp wholegrain mustard
300g / 10oz mature Cheddar, grated

Essential kit

You will need a 3-litre (5-pint), ovenproof dish.


Preheat the oven to 220°C/200°C fan/Gas 7. You will need a 3-litre (5-pint), ovenproof dish.

To make the tomato and vegetable sauce, heat the oil in a frying pan. Add the leeks and fry for 3 minutes, then add the peppers and fry for 5 minutes until the vegetables are soft. Add the garlic and season with salt and pepper.

Measure the flour into a bowl. Mix with half a tin of chopped tomatoes and stir until smooth. Add the remaining tomatoes to the vegetables in the pan, followed by the purée and sugar and then the flour mixture.

Bring to the boil, stirring until thickened, then add the mushrooms and boil for a couple of minutes, stirring. Add the basil and vinegar and check the seasoning.

To make the cheese sauce, melt the butter in a saucepan, add the flour and whisk over the heat for a minute. Gradually blend in the milk and whisk until bubbling and smooth. Add the mustard, three-quarters of the cheese and season with salt and pepper.

Spoon a third of the vegetable sauce into the base of the dish. Spoon over a third of the cheese sauce and sprinkle with a third of the remaining cheese. Lay three sheets of lasagne on top (break the lasagne so they fit neatly without overlapping). Continue with the remaining layers to give 2 layers of pasta and three layers of sauce and finish with the remaining cheese on top.

Bake in the preheated oven for 40 minutes until bubbling and golden brown.

The lasagne can be made completely up to 24 hours ahead.

If using an Aga, bake on the second set of runners in the roasting oven for 35 minutes.

Please note: if you would like this recipe to be vegetarian, use a rennet-free Cheddar substitute.


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From the book: Mary Berry at Home

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