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 21-40

  • Binder photo annie

    10 March 2010

    annie rated this recipe

    5 stars

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  • Binder photo MrsH

    30 March 2010

    MrsH rated this recipe

    4 stars

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  • Binder photo clarel

    26 April 2010

    clarel commented on this recipe

    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.

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  • Binder photo Mariella

    27 July 2010

    Mariella commented on this recipe

    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!

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  • Binder photo Ella

    31 August 2010

    Ella rated this recipe

    5 stars

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  • Binder photo bexxy

    14 September 2010

    bexxy rated and commented on this recipe

    4 stars

    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.

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  • Binder photo susannahgrammar

    15 September 2010

    susannahgrammar commented on this recipe

    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.

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  • Binder photo susannahgrammar

    15 September 2010

    susannahgrammar rated this recipe

    3 stars

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  • Binder photo LucyB82

    03 November 2010

    LucyB82 rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Lynsey

    14 December 2010

    Lynsey rated and commented on this recipe

    4 stars

    Tasty

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  • Binder photo Johns Book

    22 December 2010

    Johns Book commented on this recipe

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

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  • Binder photo Kiu

    09 January 2011

    Kiu rated and commented on this recipe

    5 stars

    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.

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  • Binder photo DawnC

    21 January 2011

    DawnC commented on this recipe

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

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  • Binder photo DawnC

    21 January 2011

    DawnC commented on this recipe

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

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  • Binder photo BlueFish

    31 January 2011

    BlueFish rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Janka

    01 February 2011

    Janka rated and commented on this recipe

    5 stars

    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!

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  • Binder photo velvetelvis

    27 February 2011

    velvetelvis rated and commented on this recipe

    5 stars

    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 :-)).

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  • Binder photo Mai

    02 March 2011

    Mai commented on this recipe

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

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  • Binder photo Pettle

    16 March 2011

    Pettle commented on this recipe

    Wow this was fantastic! I made a 1/2 quantity and only used 1/2 an aubergine as children don't like them and bulked it out with mushrooms. Also put cheddar cheese on top as not keen on mozzarella. My 8 and 5 year old hoovered it up and even liked the aubergine! Vegi food hating husband only just coped (he had a small portion) but tough - we're having it again!

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  • Binder photo Pettle

    16 March 2011

    Pettle rated and commented on this recipe

    5 stars

    Forgot to rate it!

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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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Add to your binder

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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