Roasted vegetable lasagne

Roasted vegetable lasagne

Young, old and in-betweens will love this vegetarian Italian-style dish

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 10 mins

Vegetarian Freezable

Vegetarian

Method

  1. Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  2. Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
  3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.
Try

HOMEMADE TOMATO SAUCE

Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.

PER SERVING

461 kcalories, protein 13g, carbohydrate 37g, fat 29 g, saturated fat 9g, fibre 5g, sugar 14g, salt 0.59 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Curlingtwine

    05 May 2009

    Curlingtwine commented on this recipe

    Think I'm going to turn veggie after trying this recipe. Absolutely gorgeous - and I did try all the sauces from scratch - Plenty of aubergines and courgettes and lots of different peppers all roasted. Delicious! Well recommended.

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  • Binder photo SusanB

    15 May 2009

    SusanB commented on this recipe

    Very easy to prepare and tasted great - used beef tomatoes for the top instead of cherry and added grated cheddar as well. My veggie friend thought it was great and wants the recipe now.

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  • Binder photo Gbobs

    19 May 2009

    Gbobs rated and commented on this recipe

    5 stars

    I made all the ingredients from scratch the tomato sauce was totally the best. I also added onions, mushrooms, courgettes and if i am truthful a little bit of mince! It was the most fantastic lasagne i have ever made. To be honest it didnt need the meat! will definitely make again, have frozen four portions as well

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  • Binder photo Jennie

    30 May 2009

    Jennie rated and commented on this recipe

    5 stars

    very nice indeed, and easy. I was thinking that I had too much aubergine but in fact it cooks down so much I could probably have done with more. I used a large dish so I would definitely double up on the veggies next time or add some different ones to the quantities shown. If I had used a smaller dish the veg quantities would have been right but there would have been way too much white sauce!!

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  • Binder photo schizopear

    31 May 2009

    schizopear rated and commented on this recipe

    3 stars

    this was tasty enough but both me and my partner were a little disappointed by the lack of meat. i made the tomato sauce but used a tub of creme fraiche and some grated parmesan instead of the white sauce. the tomato sauce was actually the star of this recipe - absolutely gorgeous and deserving of an extra star by itself. i have another portion of it stashed in the freezer and feel that this recipe is worth bookmarking for the sauce alone.

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  • Binder photo Mai

    14 June 2009

    Mai rated and commented on this recipe

    5 stars

    Much better than I thought! I put zucchini and mushrooms as well and they were a great addition, specially the mushrooms. Will definetely make it again. I wouldn't put aubergines next time though. Didn't really "fit".

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  • Binder photo Shurleywurley

    21 June 2009

    Shurleywurley rated and commented on this recipe

    5 stars

    I loved this recipe. The tomato sauce was gorgeous and I have another batch in the freezer which I will use to make a meat lasagne next time.

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  • Binder photo Abi

    29 June 2009

    Abi commented on this recipe

    Made this for when a veggie friend came round. Both loved it and went back for seconds. The only thing found the sauce slightly sharpe but think that was the tinned tomatoes I used. Would definitely make again!

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  • Binder photo Joycey

    29 June 2009

    Joycey rated and commented on this recipe

    4 stars

    Tasted Great! , I added a little grated nutmeg to the tomato sauce, Reduced the oil to 5 tbsp added some Mushrooms and 1 Courgette Will def' make again :)

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  • Binder photo Joycey

    29 June 2009

    Joycey commented on this recipe

    oh and with the sauce I also Added 1 tsp Knorr chicken stock powder and replaced the fresh basil with 1 tsp dried basil and a pinch of dried mixed herbs Abi, I think the stock powder and nutmeg could help with sharpness.

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  • Binder photo lisa walsh

    23 July 2009

    lisa walsh rated and commented on this recipe

    5 stars

    i made all the sauces from scratch i managed to make 4 dinners !! veg lasagne, stuffed peppers, spag bol and a pasta sauce for another day brilliant recipe will never buy a jar of red or white sauce again! would reccomend to every one !!

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  • Binder photo maxismummy

    26 July 2009

    maxismummy rated and commented on this recipe

    4 stars

    Made this yesterday, very tasty: I used courgette, mushrooms etc as well just whatever I had in the fridge and I also added a tin of chickpeas to bulk it out. The tomato sauce did taste a bit sharp after I had made it but added to the lasagne I couldn't notice it......kids ate it all too so will make again....

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  • Binder photo Jimbo

    26 July 2009

    Jimbo rated and commented on this recipe

    5 stars

    I loved this recipe, Substituted courgettes, mushrooms and butternut squash for the peppers and aubergines, also added a pinch of sugar to the tomato sauce. It was lovely, will definatly make again often.

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  • Binder photo Baltar

    31 July 2009

    Baltar commented on this recipe

    Very Yummy & easy to make, especially using fresh lasagna sheets & the tips for white & red sauce. Brilliant.

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  • Binder photo Gillh007

    16 August 2009

    Gillh007 commented on this recipe

    Lovely! I only used one Aubergine, but put in a large courgette instead, plus added some mushrooms. In order to save on the fat,

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  • Binder photo Gillh007

    16 August 2009

    Gillh007 rated and commented on this recipe

    5 stars

    Lovely. I did this the night before my friends arrived, and I have to say, it tastes even better the next day. Used 1 Aubergine and 1 Courgette instead, plus some mushrooms. In order to cut down on the fat - sweat the onions/carrots etc, no need for oil, when making the tom sauce. Also, skimmed milk, for white sauce, and half fat Mozz cheese for topping. When roasting the veg, use spray olive oil - again, cuts down on fat, but taste is the same. Perfect dish with loads of garlic bread and salad. Went down really well. Will do again.

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  • Binder photo Jenni

    20 August 2009

    Jenni commented on this recipe

    I want to make this the day before I need it, should I make it, cook it and pop it in the fridge or assemble it and just cook it the next day when I need it?????

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  • Binder photo maxichops

    18 September 2009

    maxichops rated and commented on this recipe

    5 stars

    This was a huge hit here. Used the leftover tomato sauce in a pasta bake, which was also delicious. Will definately make again and add more veg next time.

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  • Binder photo Shamrock

    25 September 2009

    Shamrock rated and commented on this recipe

    5 stars

    Really good and really easy to make! I didn't use the cherry tomatoes and use an "industrial" tomato sauce. However I made the white sauce by myself with your recipe and it was really good!!

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  • Binder photo YogaGoddess

    19 December 2009

    YogaGoddess rated and commented on this recipe

    5 stars

    Time consuming but yum, I used soya milk and margarine to make the white sauce.. I prefer it to milk.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 10 mins

Vegetarian Freezable

Vegetarian

Ingredients

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PER SERVING

461 kcalories, protein 13g, carbohydrate 37g, fat 29 g, saturated fat 9g, fibre 5g, sugar 14g, salt 0.59 g

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