Roasted vegetable lasagne

Roasted vegetable lasagne

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(76 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
461
protein
13g
carbs
37g
fat
29g
saturates
9g
fibre
5g
sugar
14g
salt
0.59g

Ingredients

  • 3 red peppers
  • 2 aubergines
  • 8 tbsp olive oil, plus a little for greasing
  • ½ quantity tomato sauce (see below)
  • 300g fresh pack lasagne sheets
  • ½ quantity white sauce (see below)
  • 125g ball mozzarella
  • handful cherry tomatoes, halved

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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.

Recipe from Good Food magazine, May 2009

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Comments

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gracious90's picture
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A really delicious recipe, I love the wine in the tomato sauce. I would increase the vegetables by a half, or maybe even double if it is for guests coming round because they shrink down so much. Also might add a bit more for the tomato sauce because I needed just a little bit more when making half of the suggested amount.

misskate88's picture

Lovely recipe, I have made this a couple of times now. Required extra veggies though

kye_osu's picture
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Was delicious. Added more vegetables to it and the tomato sauce required some sugar but it was amazing. And I agree, much better the day afterwards as well.

carolgriffiths's picture

I noticed that several people commented on the sharpness of the tomato sauce. Try adding a teaspoon of sugar to balance the acidity of the tomatoes.

ashvestergaard's picture

the lasagne was delicious will definitely make it again and try some different veg.

u01jes3's picture
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Really lovely dish! Added green pesto into the white sauce which worked really well.

loubbcgoodfood's picture

Quite time consuming to make, but totally worth the effort! Absolutely gorgeous! Made 1 huge lasagne and reheated some a couple of days later. Still delicious, served with a nice crunchy Greek salad.

lexy231282's picture
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This was the best lasagne i've ever tasted!! I don't think i'll be having a meat lasagne again. I added a couple of extra ingredients to the veg (butternut squash anbd courgette). I will definetly be making this again, was so simple to follow too.

sophiehoffman's picture
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Just made this with skimmed milk and margarine for the white sauce, and a shop bought low-cal tomato and mushroom sauce for the red. No aubergine in the shops so used 2 large courgettes, 3 red peppers and a carrot, and one beef tomato in slices for the topping.
This was super yummy considering how healthy it was, will definitely be making again, hopefully with mushrooms too (:

katyb75's picture

just reread review - had a few vinos at dp hence typos! Forget to rate 4.5 stars.

katyb75's picture

Just had dinner party, BIG meet lasagne made for friends and this vegi for me.

Took half the time of the meat one, I added roasted courgette and mushroom as well.

I used red wine for the tomato sauce (bottle open!) and also added cumin as, whilst not Italin, I feel it gives a tomato sauce I nice depth. Time was against me so did not blend tomato sauce but don't think that made much difference.

Meat eaters all wanted to try and very favourable (maybe alcoholic) comments! I enjoyed and and would def do again!

rhl500's picture
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I didn't use the tomato sauce but roasted loads of cherry tomatoes along with the other veg and poured over some passata - it turned out great! Lovely!

pigasussy's picture

Oh wow, this is sublime. :) though i used different veg - courgette, cherry toms, red onions, red pepper, and added dried parsley and mushrooms when i took them all out after roasting giving it all good stir and allowing to cool. ('shrooms cooked when it went through the final stage). the sauce is just heavenly, better than any shop bought IMHO - I shall be making that a lot for many other recipes. (I've made extra this time to freeze.) Its definitnely a 'prep well in advance' recipe but well worth it, thank you! :D

thynk2much's picture
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This is absolutely the most perfect veggie lasagne -- I will never bother with other lasagne recipes again. The tomato sauce is the particular key - don't skip and use something store-bought because the sauce here makes it truly special.

luceybridge's picture
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This is my favourite lasagne recipe ever! I will keep going back to it. I used to make traditional lasagne with Quorn but this is vastly superior.

soph87's picture
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Really yummy recipe! Added a couple of courgettes along with everything mentioned. Made for left overs the day after.

erica79's picture
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Very nice lasagne! Everyone enjoted it! I found the tomato sauce bitter when I tasted it so added sugar, a good idea to taste before you put it together. I also used corguettes and mushrooms as well as aubergines and peppers. Iwould reccommend adding more veggies as I had just enough to cover each layer.

charleyguest's picture
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Really great recipe!

I followed the recipe exactly, and it turned out excellent, tasted really nice.

I will definitely make it again, maybe adding a few more different vegetables, or mushrooms.

Yummy!

sadiemay87's picture
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Made this last night - my boyfriend and I ate a portion each and I had enough left over to freeze four individual pieces. The only changes I made were to sprinkle some grated cheddar over the top before baking and I used dried (no pre-cook) lasagna sheets instead of fresh. It was really delicious - and healthier than any meat version (especially as I also used skimmed milk and light mozzarella).

scranandwets's picture
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Sauce lovely, but overall a bit bland if just using peppers and aubergines. Wish I had read the reviews before cooking as would have included courgettes, mushrooms etc.

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