'Semi' Roasted Vegetable Lasagne
Member recipe by Debbiemcg2011
Member recipe by Debbiemcg2011
Cooking time
Prep: 30 minutes Cook: 25 minutes 40 minutes for final cookingSkill level
EasyServings
Serves 8Ingredients
- 500 grms mushrooms cut into thick slices (I used two different types - regular mushrooms and chestnut)
- 1 large courgette sliced
- 3 large peppers cut into about 1-1 1/2" chunks (I used 2 red and 1 yellow as I think they add a sweetness that green just doesn't have)
- 1 punnet cherry tomatoes
- 12 lasagne sheets (Dried) you might require more or less depending on the size of your lasagne dish
- 1 500grm jar of tomato based sauce (I used Dolmio but any will do, or if you have time you could make your own)
- 2 500grm jars of White lasagne sauce (I used Dolmio)
- 1 Large squeeze of Tomato ketchup
- Sugar (taste and add if required, I found the sauce to be a bit strong tasting and find the ketchup takes the edge off beautifully, just add a little at a time, and taste, taste, taste)
- Virgin olive oil
- 1 small knob butter
- Balsamic vinegar
- 1 large ball Mozzarella cheese sliced thinly as possible
- Salt and pepper
- 1 cup parmesan cheese finely grated (more or less, depending on your preference)
Method
Preheat oven to 220 degrees Have your lasagne dish at the ready, I use quite a large one that serves 6-8 generous portions
Cut/chop your courgette, peppers and mushrooms as stated above. Finely grate your Parmesan cheese and slice your mozzarella
On a baking sheet place your peppers and cherry tomatoes. Season with salt and pepper then drizzle with olive oil and balsamic vinegar. Not too much though. Toss with your hands to coat then pop in the oven for approximately 25 minutes.
While that's cooking put a drop of olive oil and the small knob of butter into your frying pan then add your sliced courgette and mushrooms. Give them a stir now and then until soft and have a bit of colour.
To the courgette and mushroom mixture I then add the jar of tomato sauce and tomato ketchup. Stir these together, bring to the boil and reduce to a simmer. Taste, if it's to your liking then great but if not add salt, pepper and the sugar....gradually, tasting all the time.
By this point your peppers and cherry tomatoes will be ready to come out of the oven. After you have done this reduce your oven temperature to 190 degree. Lift them from the liquid on the tray and add to the courgette, mushrooms and tomato sauce (or you can add it in too if you prefer but I didn't). Stir.
Time to assemble. This is how I did it but I'm sure everyone has their own preferred method, so please do whatever works for you :0)
Spread White sauce on the base of your dish followed by a layer of lasagne sheets. Top that with a layer of the vegetable mixture then another layer of lasagne sheets and then White sauce again. Keep repeating until you reach your last layer of White sauce then arrange your sliced mozzarella on the top (season with salt and pepper) along with your finely grated Parmesan cheese.
Place your dish in the oven and cook for 40 minutes. Remove and you can either serve straight away or chill/freeze for another time. I served this with a side of green beans, broccoli and baby carrots as well as sun dried tomato and garlic flatbread as they are a hungry lot lol. The great thing about this sauce is, that if you have any left over after assembling your lasagne, it can always be used to add to any other pasta as it can hold it's own in flavour without the White sauce to accompany it, or frozen until you want to make another lasagne.
As I said before being a long term carnivore I was a bit sceptical as to how good this could taste but have to admit to being very pleasantly surprised! It's such a versatile dish as you could add whatever vegetables you prefer, or happen to have on hand. These just happened to be the ones I had available at the time.
Comments, questions and tips