Roasted vegetable lasagne

Roasted vegetable lasagne

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(91 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

Easy

Serves 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal461
  • fat29g
  • saturates9g
  • carbs37g
  • sugars14g
  • fibre5g
  • protein13g
  • salt0.59g
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Ingredients

  • 3 red peppers
  • 2 aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 8 tbsp olive oil, plus a little for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ quantity tomato sauce (see below)
  • 300g fresh pack lasagne sheets
  • ½ quantity white sauce (see below)
  • 125g ball mozzarella (or vegetarian alternative)
  • handful cherry tomatoes, halved

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.

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Comments, questions and tips

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stutay
4th Sep, 2016
This was lovely, but did lack flavour a little. The second time we made it, we also layered in mushrooms, spinach & basil. We also added cheddar cheese to the white sauce, which meant adding some more milk too. It was even better this second time around. Both times we just made halfed the ingredients in both the tomato & white sauces, problem solved.
clough91
22nd Apr, 2016
5.05
Dont understand all the confusion of this recipe...You make the whole recipe of sauce but only use half of it to make the lasagne. You use the other half to make a meat lasagne or freeze it.
lucytipping
13th Apr, 2016
Just cooked this and have now realised that instead of using half of the sauces, I have used the whole lot (eek!) Fingers crossed it will still taste good...
karenv69
29th Jun, 2016
I did the same...could have done with more roasted veg filling though for me :) I am baking it tonight so will report back with results!
lucytipping
13th Apr, 2016
Update: Tasted lovely, could possibly do with some cheddar cheese to enhance the flavour. ( Next time I won't read the recipe in such a hurry.. as it was rather saucy! )
libsybibsy
12th Mar, 2016
5.05
Seriously delicious!
Lizmoss71
21st Feb, 2016
I want to make this recipe but for the two sauces it says see below but there is no further information? Where can I find the sauce recipes?
jsgriffin
5th Jul, 2016
I had the same problem - turn off adblocker, it is likely blocking it out by accident
TheSelfishAltruist
3rd Sep, 2015
Not to be a moaner but some of the steps are not clear at all and there is some ambiguity.. which always gets on my nerves whenever someone writes anything! It says use 1/2 of the sauce in the main recipe list, so when it says use 1/4 in the method, does that mean use 1/4 of 1/2, meaning 1/8 of the overall sauce? You see what I mean.... Also, it does not specify how much veg to put on the bottom layer, and I have taken it to mean 1/3 as it wantgs 3 layers.. This needs clearing up too. I am assuming it means use 1/2 of the sauces, and will be gutted if that doesn't work out.
fairyclairey1
31st Jul, 2015
5.05
I normally do a much loved meat lasagne but will make this vegetarian recipe again as it is very tasty. I used red/yellow peppers and added 2 courgette to the mix. I also added a tub of cottage cheese, as mentioned in a previous comment. I did seem to use every utensil, tray, container in my kitchen but the upside is that I now have a white sauce and a tomato sauce ready in the freezer for another lasagne. This is a great dish to prepare ahead and the left overs microwave well the next day.

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sg9584
25th Aug, 2017
If I was to buy the tomato and white sauces, what quantity would I need? I know it probably won't taste quite as good, but I'm needing to save some time! Thanks in advance!
goodfoodteam's picture
goodfoodteam
28th Aug, 2017
Thanks for your question. We can't give specific quantities or guarantee results as we have not tested the recipe using pre-made sauces. However, for the tomato sauce, 3 cans of 400g tomatoes are used and with the white wine and reduction taken into account, 1 - 1.2kg might be a good estimate. For the white sauce, the main ingredient is milk and the quantity is 750ml milk which would also give a fairly good idea. You might need to adjust a little as you assemble. Let us know how you get on.
alirich8
7th Feb, 2017
How would I use dried lasagne sheets in this recipe?
goodfoodteam's picture
goodfoodteam
16th Feb, 2017
Thanks for your question. You can use non pre-cook dried lasagne sheets in this recipe exactly as above.
aimzine24
24th Jan, 2017
Going to make this weekend but for 3 people any tips??
goodfoodteam's picture
goodfoodteam
30th Jan, 2017
Thanks for your question. You can halve this recipe and cook it in a smaller dish or make the full amount and freeze the leftovers. Either will work perfectly well!
cerris7
18th Nov, 2014
The recipe asks for half of the tomato sauce and white sauce. Do we use half of the given recipe or is it already halved. Hope this makes sense
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi there, thanks for your question. You need to halve the quantities given for each sauce In the tip boxes.
HLD
24th Sep, 2014
Hi, I want to make this on Thursday evening for a dinner on Sunday evening. I don't have a freezer, can I leave it in the fridge for 3 days before cooking? Thanks.
goodfoodteam's picture
goodfoodteam
15th Oct, 2014
Hi there thanks for your question. Yes, this recipe will keep in the fridge for 3 days, as long as the mozzarella you use is really fresh.

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WellsThreadGood's picture
WellsThreadGood
11th Mar, 2017
5.05
(Note to self: Don't pre-cook pasta.)
Sapphire 100
14th Dec, 2013
Made this today. Yum Yum! However, I spiced it up abit. In the tomato sauce, I added 1 teaspoon of salt and 1 teaspoon of red chilli powder and 1 teaspoon of sugar, no wine. And in the white sauce, I added a good half a teaspoon of salt and half a teaspoon of garam masala. I also tossed the vegetables in equal quantities of salt and freshly ground cumin powder. ( my teaspoon size means not heaped, but slightly more than a level teaspoon).