Roasted vegetable lasagne
By Emma Lewis
Young, old and in-betweens will love this vegetarian Italian-style dish
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Prep:25 mins
Cook:1 hrs 10 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 461
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fat 29g
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saturates 9g
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carbs 37g
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sugars 14g
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fibre 5g
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protein 13g
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salt 0.59g
Ingredients
- 3 red peppers
- 2 aubergines
- 8 tbsp olive oil, plus a little for greasing
- ½ quantity tomato sauce (see below)
- 300g fresh pack lasagne sheets
- ½ quantity white sauce (see below)
- 125g ball mozzarella
- handful cherry tomatoes, halved
Tip
Homemade tomato sauceHeat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor. White sauce
Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.
Method
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.
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.
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.
