Roasted vegetable lasagne

Roasted vegetable lasagne

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(85 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

Easy

Serves 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal461
  • fat29g
  • saturates9g
  • carbs37g
  • sugars14g
  • fibre5g
  • protein13g
  • salt0.59g
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Ingredients

  • 3 red pepper
  • 2 aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 8 tbsp olive oil, plus a little for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ quantity tomato sauce (see below)
  • 300g fresh pack lasagne sheets
  • ½ quantity white sauce (see below)
  • 125g ball mozzarella (or vegetarian alternative)
  • handful cherry tomatoes, halved

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.

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Comments, questions and tips

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Comments (132)

stutay's picture

This was lovely, but did lack flavour a little. The second time we made it, we also layered in mushrooms, spinach & basil. We also added cheddar cheese to the white sauce, which meant adding some more milk too. It was even better this second time around.
Both times we just made halfed the ingredients in both the tomato & white sauces, problem solved.

clough91's picture
5

Dont understand all the confusion of this recipe...You make the whole recipe of sauce but only use half of it to make the lasagne. You use the other half to make a meat lasagne or freeze it.

lucytipping's picture

Just cooked this and have now realised that instead of using half of the sauces, I have used the whole lot (eek!) Fingers crossed it will still taste good...

karenv69's picture

I did the same...could have done with more roasted veg filling though for me :) I am baking it tonight so will report back with results!

lucytipping's picture

Update: Tasted lovely, could possibly do with some cheddar cheese to enhance the flavour. ( Next time I won't read the recipe in such a hurry.. as it was rather saucy! )

libsybibsy's picture
5

Seriously delicious!

Lizmoss71's picture

I want to make this recipe but for the two sauces it says see below but there is no further information? Where can I find the sauce recipes?

jsgriffin's picture

I had the same problem - turn off adblocker, it is likely blocking it out by accident

TheSelfishAltruist's picture

Not to be a moaner but some of the steps are not clear at all and there is some ambiguity.. which always gets on my nerves whenever someone writes anything!

It says use 1/2 of the sauce in the main recipe list, so when it says use 1/4 in the method, does that mean use 1/4 of 1/2, meaning 1/8 of the overall sauce? You see what I mean....

Also, it does not specify how much veg to put on the bottom layer, and I have taken it to mean 1/3 as it wantgs 3 layers.. This needs clearing up too.

I am assuming it means use 1/2 of the sauces, and will be gutted if that doesn't work out.

fairyclairey1's picture
5

I normally do a much loved meat lasagne but will make this vegetarian recipe again as it is very tasty. I used red/yellow peppers and added 2 courgette to the mix. I also added a tub of cottage cheese, as mentioned in a previous comment. I did seem to use every utensil, tray, container in my kitchen but the upside is that I now have a white sauce and a tomato sauce ready in the freezer for another lasagne. This is a great dish to prepare ahead and the left overs microwave well the next day.

SEAMSTRESS's picture
5

Despite several crises, e.g. using dried pasta sheets , it turned out wonderfully in the end. The assembled dish looked very dry as I omitted the layers of white sauce , but pouring 400 ml of stock over the top and leaving it overnight softened the lasagne sheets. I did put white sauce on the top. Lovely tasting recipe.

shazza27's picture

Since making this several months ago, we have never gone back to a traditional meat lasagne. The smell of the veg roasting in the oven is to die for.. As well as aubergine , we add courgettes, carrot, and add green and yellow peppers to the red. One tip you may like to try is once the White sauce is thickened, add a tub of cottage cheese to the sauce,it is delicious and makes the sauce even more thick and yummy. We also add a teaspoon of mustard powder to give it a little kick,. Final tip is to make it the day before, for some reason it tastes even better a day later. One of our favourites, defo 5 stars !

allielovetocook's picture
5

Without doubt our families favourite Lasagna recipe (and we're all meat eaters) - although I do tweak it slightly .. I add a medium red onion, some oven dried tomatoes and two courgettes to the roasting veg, all cut up into similar sizes. I've used grated cheddar on the top when I haven't had mozzarella and i've also added 50g grated Parmesan to the white sauce before now. Either way is always good. I love to find a good base recipe like this one that can be tweaked! Additionally, the sauces made from scratch are still delicious after freezing. A winner of a recipe.

meganemily3's picture

This was so good! I replaced the Aubergine with cubed sweet potato & butternut squash, and made my white sauce with Quark.

jarrestr's picture

Hope the comment saying to freeze after cooking is right. Not sure how I will reheat this and I hsve made it for a special occasion. Fingers crossed. Wish the recipe would give detailed advice as to this point.

cerris7's picture

Is the tomato and white sauce in this recipe already been halved or do we have to have the recipe provided?

mariella71's picture
5

I have made this recipe this morning and I must say it came wonderfull.The only thing I added was some milk to soak the lasagne sheets as I did not use fresh ones.The result was excellent.It is also very filling although it did not contain any meat.Well done and I must say that every time I follow your recipes I always have great results.Thankyou.

falafellover's picture
5

I love this recipe. I usually add one extra aubergine to make a bit more, and I use cheaper dry lasagne sheets. Have sometimes substituted the mozzarella for cheddar which works well. Following the tip, I always make more sauce and freeze it for another time!

catherinebusymum's picture

Very nice and filling, the lasagne was gorgeous! My son did most of the dinner so him and me made it all ourselves. Tip- We don't like wine as a family so we added Vegetable Stock to the mix instead. It was lovely and I highly recommend this recipe! :)

saleem3's picture
5

I made this today for my family. I'm an amateur cook with hardly any experience. Whilst my wife supervised, I did all the heavy lifting. I was very impressed with the end result. All the lasagne was polished. There was nothing left. Tip - taste the vegetables to see whether they're seasoned before adding tomato sauce on the first layer

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Questions (10)

cerris7's picture

The recipe asks for half of the tomato sauce and white sauce. Do we use half of the given recipe or is it already halved. Hope this makes sense

goodfoodteam's picture
Hi there, thanks for your question. You need to halve the quantities given for each sauce In the tip boxes.
HLD's picture

Hi, I want to make this on Thursday evening for a dinner on Sunday evening. I don't have a freezer, can I leave it in the fridge for 3 days before cooking? Thanks.

goodfoodteam's picture

Hi there thanks for your question. Yes, this recipe will keep in the fridge for 3 days, as long as the mozzarella you use is really fresh.

caropang's picture

If I am making this ahead, do I bake it and then reheat it the next day, or just put it in the fridge once I've assembled it all? Thanks!

prenzie's picture

I need to cook this at home and then transfer it (the next day) to my Mum's house for reheating. Do you have any advice as to the length of time I should cook it for, second time round? I know it won't be as good as fresh, but Mum's 91 and can't cook for her guests. I don't want it to overcook and be mushy!

goodfoodteam's picture

Hi there. Why not make and assemble then just bake it at your Mum's? Or if that’s not an option we suggest covering with foil and cooking at 180C for about 20-25 minutes, check with a skewer that it is piping hot before serving.

KazaM's picture

At what pointy would you freeze this, after assembled and before cooked, or after cooking and cooled? Thanks.

goodfoodteam's picture

Hi there. Once assembled you can freeze it, defrost at room temperature then cook as directed in the recipe. Thanks.

Bulmer's picture

Would you assemble the whole thing before freezing - mozzarella and cherry tomatoes included? Or leave these off until defrosted?
Defrost overnight and then cook as instructions say?
Wanting to make this weekend in advance for next Fri. Thanks

Tips (1)

Sapphire 100's picture

Made this today. Yum Yum!
However, I spiced it up abit. In the tomato sauce, I added 1 teaspoon of salt and 1 teaspoon of red chilli powder and 1 teaspoon of sugar, no wine. And in the white sauce, I added a good half a teaspoon of salt and half a teaspoon of garam masala. I also tossed the vegetables in equal quantities of salt and freshly ground cumin powder. ( my teaspoon size means not heaped, but slightly more than a level teaspoon).