Roasted vegetable lasagne

Roasted vegetable lasagne

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(87 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 pepper
  • 2 aubergine
    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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ksallnow
23rd Mar, 2013
Amazing dish, really delicious & a definite favourite lasagne recipe! Added courgettes, red onion, garlic cloves to the roasted vege, made the sauces from scratch, both were great. Added a bay leaf & some grated nutmeg to the white sauce as well. Highly recommend this recipe.
awijeyekoon
21st Mar, 2013
5.05
Very easy to make and tasted delicious! Even the kids didn't mind a vegetarian dinner :)
julianne_rosset
18th Feb, 2013
5.05
Very delicious, would highly recommend making this. I added mushrooms and used the "no-bake" lasagna (which I bought by accident). It turned out great nonetheless. Had a nice simple salad on the side and a glass of red wine.
lexy231282
20th Jan, 2013
5.05
Absolutely delicious! Don't think i'll be making meat lasagne again now I have this recipe. Although i added a few extra veg - butternut squash, courgette,roasted onions and carrots.
trace28za
24th Dec, 2012
Fantastic Tomato Sauce - absolutely delicious and very easy to prepare. I substituted the aubergine for wild mushrooms. Topped with bocconcini mozarella and mature gouda. Great vegetarian main course.
brownn1
19th Nov, 2012
5.05
Delicious recipe, would definitely recommend. Brought a jar of tomato sauce that had a hint of chilli in it, definitely gave it a kick and made it even more yummy!!
annahighfield
17th Nov, 2012
4.05
Delicious but took a lot longer to make than 1hr35mins!
julietulip
11th Nov, 2012
5.05
Loved this. Had fallen into the habit of using quorn for veggie lasagne....but this recipe has me converted. Much tastier. I had some goats cheese to use up, so crumbled a little over each white sauce layer as I assembled the lasagne. Other than this, and a sprinkling of parmesan over the top, I followed the recipe as stated. Delicious! .....oh, I let the veg roast for longer - maybe I have a slower oven,but it took mine about 35-40 mins. Enjoy!
sonjacooks18
7th Nov, 2012
5.05
Fantastic veggie lasagne with bags of flavour. My husband actually prefers this over the meat version.
babybore
27th Oct, 2012
Made this last week & making again now as a regular recipe - big hit with all the family - we added a tin of lentils to bulk up the veg & add some protein for bulk - fab !!

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