Roasted vegetable lasagne

Roasted vegetable lasagne

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(69 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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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,

baltar's picture

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

gateway1's picture
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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.

labouch's picture
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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....

lisawalsh's picture
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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 !!

missjoycelyn's picture
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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.

missjoycelyn's picture
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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 :)

abi_cn145's picture

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!

shirls1's picture
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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.

manssy's picture
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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".

schizopear's picture
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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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