Roasted vegetable lasagne

Roasted vegetable lasagne

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(139 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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callumagraham
22nd Apr, 2019
3.05
Definitely needs extra veg. In hindsight I would probably also stir the veg into the tomato sauce rather than just layer them as the recipe says. Would probably help with padding it out as you won't need as much veg per layer
codeswitcher18
2nd Jan, 2019
5.05
I made this for New Year's Eve for 6 friends to accommodate a veggie. I made the whole measure of tomato sauce and the whole measure of white sauce and used them both! This is because I used what I believe is an approximately 34cm long oven dish because it needed to serve 7, so it was 8 portions. I merged loads of the comments below and included 3 peppers, 3 aubergines, 2 extra chopped up carrots and 1 chopped up courgette all roasted in the oven (I had to do two batches of roasted veggies.) We also put some halved cherry toms and spinach in every layer just to bulk it up even more and it was bloody divine!!! Will definitely make again, even though it's quite a lot of work!
Lunargirl
27th Dec, 2018
3.05
The comments are so positive that maybe I had too high an expectation. The tomato and white sauces were lovely but the overall dish, I felt that it was quite bland. The cottage cheese in the white sauce def works. Soaking dry lasagne sheets in hot water also meant that I didn’t have to leave it overnight.
Rachelh340
20th Dec, 2018
5.05
This takes a long time to make! But turned out lovely and lasted for days. I would make again.
alexpart
17th Dec, 2018
We love this recipe! We’ve tweaked each time so our favourite version now has these additions: one big or two small red onions in wedges, one extra aubergine, one chunkily sliced courgette, one chunkily sliced carrot, add spinach leaves on each veg layer, add torn up mozzarella on each pasta layer. Pasta sheets as single layer of sheets each time. Grated cheddar on top. Yum!
cydney65
8th Sep, 2018
5.05
This is only the 3rd time in my life (53 yrs old) that I have made lasagna and the first time it has come out right! Seriously good. I used a tomato sauce I make and freeze every week, adapted from Cooking on a bootstrap by Jack Monroe. I put all sorts of veggies in, plus lentils; it's delish. I made a full quantity of the white sauce so I could freeze some of that as well. I chucked some courgette in the baking tin along with 1 and half peppers and one aubergine. I used four sheets from a 250g pack of fresh pasta sheets, whacked it in the oven for 50 mins (my oven runs a bit cooler than most) and Robert's your brother's mother, twas done, and blooming lovely it was to. It made four portions so we have it again tomorrow yay! Definitely on the weekly menu now.
Jubs2007
9th Jul, 2018
5.05
I used whatever vegetables I needed using up ,the result was delicious.i will definately make this again.
PKM_UK
1st Jun, 2018
As others have said, the quantities in this recipe can benefit from a bit of adjustment. I add a courgette as well as the aubergines, and don't use nearly 300g of lasagne sheets - a 300g pack would probably make nearly three of these, I just tile a single layer of sheets between each 1/3 of the vegetables and sauce. If you go the easy route and get tomato sauce and white sauce in a jar instead of making both fresh (don't judge me), you'll want to add some garlic and herbs to keep it flavourful without just piling on salt.
keencook146
1st Apr, 2018
5.05
I made some alterations and this tasted delicious. I used a smaller baking dish and cooked 2 good sized portions. I didn't use fresh pasta sheets so I put them in the baking dish with boiling water for 5 min (they stick together a bit so I made sure I pulled them apart about half way through) before cooking them properly. I used margarine and soya milk as substitutes in the white sauce mix (I made 1/3 of the recipe). For the tomato sauce the wine really made it taste delicious so I would make sure you don't substitute it. I used 1 full tin of tomatoes. I didn't use any cheese. I cooked it for 25 min with foil on top and 10 min without (although it could've probably done with just a little bit longer).
stutay's picture
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.

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jillir
5th Jun, 2019
Can I freeze this successfully?
goodfoodteam's picture
goodfoodteam
5th Jun, 2019
Thanks for your question. Yes, you can freeze this. All our freezable recipes are marked with a blue star above the nutritional info. You can freeze either before or after oven-cooking. If freezing before, defrost thoroughly and then cook as above. You may need to add another 5- 10 mins if really cold. Ensure it's piping hot in the centre before serving.
Bd12
11th Dec, 2018
Do you add salt and pepper to the white sauce and the tomato sauce? Many thanks.
goodfoodteam's picture
goodfoodteam
12th Dec, 2018
Thanks for your question. We's suggest adding it to the tomato sauce. No need to add it to the white sauce. Enjoy!
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!

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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).
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