This Roasted Vegetable Lasagna is a delicious Italian inspired option for meat-free Monday. The secret to a delicious veggie lasagna is to roast the vegetables before assembling the lasagne layers. By doing this, you capture the flavor and texture of the veggies without any sogginess.
To make this simple roasted vegetable lasagna, start by roasting eggplants and peppers. As the vegetable roast, make tomato sauce and white sauce. To assemble the lasagna, arrange a layer of the roasted vegetables on the bottom, add a layer of tomato sauce. Top with a layer of lasagna and white sauce. Repeat until you have used all the ingredients. Top with cherry tomato halves and mozzarella. Bake in the oven until bubbling around the edges. Enjoy!
To make my Roasted Vegetable Lasagna, you will need the following ingredients:
Preheat the oven to 390 °F, line with parchment paper and lightly coat 2 baking sheets with cooking spray.
Place the peppers and eggplant slices on the baking sheets, toss with olive oil and season well, roast in the oven for 25 minutes until light brown.
Reduce oven heat to 355 °F.
Lightly oil a 12 x 8-inch ovenproof baking dish.
While the veggies roast, heat 1 tablespoon of olive oil in a large saucepan. Add 1 finely chopped onion, 1 garlic clove, and one carrot. Sauté for 5 mins over medium heat until tender. Increase the heat and add 1 tablespoon of tomato purée. Cook for 1 minute before pouring in 100 milliliters of white wine. Simmer for about 5 minutes until the liquid has reduced by two-thirds. Pour over 3 cans of chopped tomatoes and add a handful of basil leaves. Bring the sauce to a boil before simmering for 20 minutes. Add salt and pepper to taste.
Leave the sauce to cool before blending until smooth.
In a separate saucepan, melt 3 ounces of butter. Stir in 3 ounces of plain flour and cook for about 2 minutes. Gradually whisk in 1¼ pints of milk and bring to a boil while stirring. Reduce the heat, and simmer until the sauce starts to thicken and coats the back of your wooden spoon. Season to taste.
At the bottom of a 9x13-inch baking dish, arrange a layer of roasted vegetables, then pour over a ⅓ of the tomato sauce. Top with a sheet of lasagna, then drizzle over ¼ of the white sauce. Repeat until you have used up all the ingredients and you have 3 layers of pasta.
Spoon the remaining ¼ of white sauce over the top layer of pasta and sprinkle a handful of cherry tomato halves and mozzarella cheese on top.
Bake the lasagna in the oven for about 45 minutes until it starts to bubble around the edges.
Serve immediately with a green salad or garlic bread on the side.
This Roasted Vegetable Lasagna is a healthy and wholesome meat free lasagna. Come back and leave a review if you decide to make this one!
This lasagna hit the spot! My family loved it. Made it for my kids, super easy!
Dude, this Roasted Veggie Lasagna is bomb! I whipped it up for dinner night and my wife loved it. The roasted veggies give it such a great flavor, no sogginess at all. A total win!
OMG, this Roasted Veggie Lasagna is a game changer! I made it for a chill movie night with friends and they were blown away. Roasting those veggies was totally worth it. The flavors pop and it's so easy to make. Definitely gonna be my go-to for meatless Mondays!
I loved making this lasagna for my friends. So easy and tasty.
Tasty, easy, simple!
I am so proud of how my roasted vegetable lasagna turned out. The flavors exploded just like my grandma used to make. Roasting the veggies first made such a big difference. My husband couldn’t stop eating it! So easy and perfect for our meat-free nights.
Wow! This lasagna turned out to be an absolute hit at our family dinner last night. My wife and I enjoyed every bite while reminicing about that trip to Italy. The roasted veggies gave it a flavor explode! Thank you for sharing this amazing recipe!
Yummy!
Loved this lasagna!
I made this Roasted Vegetable Lasagna for my family's meat-free Monday. Everyone loved it! The roasted veggies made it so full of flavor. A great way to sneak in healthy meals. Will make again!
Super yummy treat. Made this lasagna on our anniversary, and my husband loved it. Roasting the veggies made all the diffrence. It's a keeper for sure.
Exceptional!
Yummy!
I made this lasagna for friends and it was a hit! Roasting the veggies really boosts the flavor. It's now my go-to for gatherings! So proud!
Superb
