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Roasted Vegetable and Lentil Lasagne

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This is a very flexible recipe. I have included details for exactly how I made it but also a guide for how you might approach your own more relaxed, fridge-friendly version using your choice of roasted and/or leftover cooked vegetables.

Ingredients

Scale
  • 350g (12oz) lasagne sheets
  • 150g (6oz) mozzarella, grated

For the vegetable part of the filling -

EITHER - your own selection of roasted and leftover cooked vegetables measured up to the 1 litre (2 pint) level in a measuring jug

OR

  • 2 red peppers, cut into 2.5cm (1 inch) squares
  • 1 onion, cut into wedges
  • 1 carrot, cut in half lengthways and then into 2.5cm (1 inch) chunks
  • 1 large courgette, cut in half lengthways and then into 2.5cm (1 inch) chunks
  • 6 small florets of broccoli
  • a handful of green beans, steamed and cut in half
  • salt and pepper
  • a generous drizzle of olive oil

The extras to add to the filling -

  • 1 heaped tablespoon olives, chopped
  • 1 tablespoon capers, drained
  • 250g (9oz) cooked green lentils - I used a 400g drained can of lentils but you could also cook 125g (4 1/2 oz) of dried green lentils according to the package instructions to get roughly the same quantity
  • 1/2 of a 400g (13oz) tin of chopped tomatoes with garlic and basil

For the sauce -

For the topping -

  • 40g (1 1/2 oz) Parmesan, grated

You will also need -

  • a solid baking sheet for roasting the vegetables (or 2 if you have lots to roast) covered with baking parchment (to prevent a washing up challenge)
  • 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. If you are roasting vegetables for this recipe, lay the prepared vegetables out on your baking sheet(s). They will cook at different rates, so if you group them by type (rather than mixing them all together), it's easier to remove the faster cooking vegetables when they are ready. Drizzle with olive oil and season with salt and pepper.
  3. Now place the sheet(s) in the oven. Check the vegetables after 15-20 minutes and remove those that are ready as you go, until they are all cooked and out of the oven.
  4. Add the lentils, olives, capers and chopped tomatoes to the roasted vegetables and gently combine.
  5. While the vegetables are cooking you can prepare the white sauce following these instructions.
  6. Turn the oven down to 180°C/160°C Fan/350ºF (gas mark 4).
  7. Now, into the lasagne dish pour a ladleful of the white sauce, followed by ¹/3 of the vegetable mixture. 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 grated Parmesan.
  8. Bake in the oven for 25-30 minutes or until the top is crusty and golden.

Find it online: https://marmaladeandme.com/roasted-vegetable-lentil-lasagne/