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 41-60

  • Binder photo motorette

    19 March 2011

    motorette rated and commented on this recipe

    4 stars

    Not as nice as the beef version but a lovely change, love this recipe

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  • Binder photo Scran

    26 April 2011

    Scran rated and commented on this recipe

    2 stars

    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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  • Binder photo Sadie

    30 June 2011

    Sadie rated and commented on this recipe

    5 stars

    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).

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  • Binder photo charley guest

    10 July 2011

    charley guest rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Jane

    21 July 2011

    Jane rated this recipe

    5 stars

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  • Binder photo Eatthebreed

    29 August 2011

    Eatthebreed rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Soph09

    04 September 2011

    Soph09 rated and commented on this recipe

    4 stars

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

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  • Binder photo bridge

    23 September 2011

    bridge rated and commented on this recipe

    5 stars

    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.

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  • Binder photo thynk2much

    30 September 2011

    thynk2much rated and commented on this recipe

    5 stars

    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.

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  • Binder photo PigasusSY

    28 October 2011

    PigasusSY commented on this recipe

    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

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  • Binder photo RoLo

    07 December 2011

    RoLo rated and commented on this recipe

    4 stars

    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!

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  • Binder photo KtB

    22 January 2012

    KtB commented on this recipe

    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!

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  • Binder photo KtB

    22 January 2012

    KtB commented on this recipe

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

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  • Binder photo Sophie

    24 January 2012

    Sophie rated and commented on this recipe

    5 stars

    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 (:

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  • Binder photo Lexy

    17 February 2012

    Lexy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Pumpkin

    04 March 2012

    Pumpkin commented on this recipe

    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.

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  • Binder photo u01jes3

    08 March 2012

    u01jes3 rated and commented on this recipe

    5 stars

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

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  • Binder photo Ash

    11 March 2012

    Ash commented on this recipe

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

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  • Binder photo carol

    20 March 2012

    carol commented on this recipe

    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.

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  • Binder photo Kye

    21 March 2012

    Kye rated and commented on this recipe

    5 stars

    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.

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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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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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