Roasted Vegetable Lasagne

Roasted Vegetable Lasagne ..... sigh ....A perfect combination of sweet, smoky, roasted vegetable flavours and creamy, cheesy bits. The method for the sauce may seem a little controversial, but trust me it works and is SO easy.  Just throw the milk, flour and butter into a pan and keep whisking and whisking over the heat. No melting the butter, no slowly adding the flour, no patiently adding the milk a bit at a time ... And the result? A quick and easy, no-fuss cheese sauce with, most importantly, no lumps. I often freeze it with the pasta uncooked at the end of stage 7 but any cooked leftovers will also freeze nicely and will be perfect for a packed lunch.

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This Roasted Vegetable Lasagne is a great dish for those evenings when you have a crowd to feed and need a vegetarian option that you can get ready ahead of time. And the colours make it a visual stunner too.

So, make it to cook straight away or think of stocking up the freezer as a gift to your future self - do the cooking now and then you'll reap the rewards on those evenings when you least feel like cooking. Go on then - get started ...

Roasted Vegetable Lasagne

Print Recipe

★★★★★

5 from 1 reviews

A perfect combination of sweet, smoky, roasted vegetable flavours and creamy, cheesy bits. Freezes like a dream and leftovers behave beautifully

Tweaked from a Delia Smith recipe.

• Author: Rachel Page
• Prep Time: 1 hour
• Cook Time: 30 mins
• Total Time: 1 hour 30 mins
• Yield: 6 1x
• Category: Dinner
• Method: Oven baked
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 350g spinach lasagne sheets

For the filling -

• 500g (1lb) cherry tomatoes
• 1 small aubergine (approx 400g/13oz)
• 2 courgettes (approx 400g/13oz in total)
• 1 red pepper
• 1 yellow pepper
• 1 large onion
• 2 cloves of garlic, chopped finely
• 3 tablespoons extra virgin olive oil
• 50g (2oz) pitted black olives, chopped or sliced
• 1 heaped tablespoon capers, drained
• a small bunch of basil leaves, roughly torn
• 100g (4oz) mozzarella, grated
• salt and freshly milled black pepper

For the sauce -

• 40g (1 ½ oz)plain flour
• 40g (1 ½ oz)butter
• 500ml (1 pint) milk
• a grating of fresh nutmeg
• salt and freshly milled black pepper
• 50g (2oz) Parmesan, grated

For the topping -

• 40g (1 ½ oz) Parmesan, grated
• 2 tablespoons pine nuts

You will also need -

a large, shallow roasting tin
a lasagne dish, approx 30cm x 20cm x 5cm (12 inches x 8 inches x 2 inches)

Instructions

1. Preheat the oven to 220°C/200°C Fan/425ºF (gas mark 7).
2. Prepare the aubergine, courgettes, peppers and onion by cutting them into 2.5cm (1 inch) dice. Arrange these vegetables in the roasting tin and sprinkle with the chopped garlic and olive oil. Toss everything around in the oil to get a good coating and season with salt and pepper.
3. Now place the tin in the oven for 25 minutes. When this time is up, add the tomatoes and give everything a gentle stir before returning the tin to the oven.
4. Roast the vegetables for a further 5-10 minutes until they are toasted brown at the edges and the tomatoes have started to split. Remove from the oven and add the olives and capers.
5. While the vegetables are cooking you can prepare the sauce. Place all the ingredients (except the cheese) in a small saucepan and whisk continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Add the grated Parmesan.
6. Turn the oven down to 180°C/160°C Fan/350ºF (gas mark 4).
7. Now, into the lasagne dish pour ¼ of the sauce, followed by ¹/3 of the vegetable mixture (using a slatted spoon so that you can leave the juices behind). Then sprinkle in ¹/3 of the mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending with a final layer of sauce and the remains of the grated Parmesan and a sprinkling of pine nuts.
8. Bake in the oven for 25-30 minutes or until the top is crusty and golden.

Keywords: vegetarian, prepare ahead