Roasted vegetable lasagne

Roasted vegetable lasagne

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(72 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

Comments, questions and tips

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Comments

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manssy's picture
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Great recipe! Made it once with veggies and once with minced meat and they were both perfect. The tomato sauce is very delicious.

velvetelvis's picture
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Best lasagne recipe ever! Easy to make the sauces from scratch, everything came out perfectly (I did end up using more than half of the sauces, but hey it worked :-)).

jannulik's picture
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I was looking for a veggie meal as we wanted to take a break from meat dishes and I came across this mouth-watering recipe. At first I was rather sceptical about aubergines as this is the second time I would be using them in my meals. But with roasted peppers and seasoning, there were absolutely beautiful. Both sauces, red and white turned out super. I added a little bit of honey and a ham cube to a red sauce as it was little bit too sharp and tasted too ketchupy. In a white sauce I added grated cheese, little bit of salt and pepper. Me and my boyfriend totally loved the result. It was very presentable, colourful dish and extremely yummy! And no meat at all!

rachael199's picture
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I couldn't believe it when my boyfriend, whose favourite food is regular lasagne, said he preferred this to a meat lasagne. Will deffinetly make again, its absoloutely delicious!

dawncopland's picture

Made this and it was delicious, even my Husband who hates veggie food loved it. Added a courgette, and some green beans.

dawncopland's picture

Made this and it was delicious, even my Husband who hates veggie food loved it. Added a courgette, and some green beans.

knghiem's picture
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Great recipe and surprisingly easy to make all from scratch, though time consuming. Lasagne was delicious but next time I would cut the aubergines into chunks instead of slices as they roast better this way.

I used gluten free ingredients i.e. lasagne sheets and flour, added courgettes and used grated chedder cheese for the topping as I didnt have any mozzarella - all worked really well. I will definitely be making some more soon.

johdia's picture

just made this for two vegitarian friends, they insisted that i leave a positive comment and award the dish ten points

lizzafezza's picture
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Tasty

lucyb82's picture
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Lovely recipe. I also included some roasted butternut squash, mushrooms and courgettes which added a bit of variety to the recipe. Will definitely be doing again!

susannahgrammar's picture
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In general I found this a good recipe and definitely straight-forward to prepare but I also found both sauces to be a bit blah for my taste. I ended up adding red wine after the chopped tomatoes, as well as a stock cube as someone had recommended, to give the red sauce more body. Also, I found a bit of spice - nutmeg and perhaps salt and pepper - missing from the white sauce, which tasted just too 'white' and milky for me. Next time I'll experiment with that too. Also used mushrooms and courgettes instead of suggested veg, with good results.

babybex's picture
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great recipe, taste even better once defrosted. the only thing i would recomend is to make sure you salt the aburgines first for half an hour to stop them tasting bitter (dont forget to wash of). cant wait to cook again.

mariella71's picture

I have tried this recipe today and added bolognese sauce instead of tomatoe sauce.It came delicious as a main course.My husband really loved it and me too.The combination of meat with aubergine and peppers was wonderfull.Definatley will do it again.Something different for meat lovers!

clarel's picture

Delicious! Added courgettes to give it a bit more substance. Will cut the aubergines a bit thicker next time as some of them fell apart a bit after roasting.

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

shamrock26's picture
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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!!

maxichops's picture
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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.

jennigoodair's picture

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?????

gillh007's picture
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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.

gillh007's picture
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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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