- 3 Red bell pepperseeds removed, cut in large chunks
- 2 Eggplantscut into ¼-inch thick slices
- 8 tbsp Olive oilplus a little for greasing
- 300 g Lasagna noodles
- 125 g Mozzarellaor vegetarian alternative
- 1 handful Cherry tomatoeshalved
- Saltto taste
- Black pepperfreshly ground, to taste
For the white sauce
- 1½ oz Butter
- 1½ oz All-purpose flour
- 1¼ cups Milkwarmed
For the tomato sauce
- 1 tbsp Olive oil
- finely chopped Onion
- 1 clove Garlicsliced
- 1 Carrotssmall, roughly chopped
- 1 tbsp Tomato puree
- 100 ml White wine
- 1½ x 400 g Can chopped tomatoes
- 1 handful Basil
Roasted Vegetable Lasagna
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:
Steps to make Roasted Vegetable Lasagna
1 | Heat the oven and prepare 2 baking sheets | |
Preheat the oven to 390 °F, line with parchment paper and lightly coat 2 baking sheets with cooking spray. | ||
2 | Roast peppers and eggplants | 25 |
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. | ||
3 | Reduce oven heat | |
Reduce oven heat to 355 °F. | ||
4 | Prepare a baking dish | 1 |
Lightly oil a 12 x 8-inch ovenproof baking dish. | ||
5 | Make tomato sauce | 31 |
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. | ||
6 | Blend tomato sauce | 5 |
Leave the sauce to cool before blending until smooth. | ||
7 | Make white sauce | 15 |
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. | ||
8 | Assemble the lasagna | 10 |
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. | ||
9 | Top with white sauce and mozzarella | 2 |
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. | ||
10 | Cook the lasagna | 45 |
Bake the lasagna in the oven for about 45 minutes until it starts to bubble around the edges. | ||
11 | Serve | |
Serve immediately with a green salad or garlic bread on the side. | ||
Recipe Reviews
Fantastic recipe!! Followed everything to the T and turned out great.
Uniquely made and healthy for all those trying to go on a diet but still want a filling meal instead of salad, I'd recommend this.
Cooked this and baked the cheesy garlic bread recipe too as a side dish both go very well together.
Delicious lasagna with roasted veggies. I added a few more basil leaves and sundried tomatoes to the inside of mine.
Eggplants aren't my favorite is there something else I can replace it with?
Why so much olive oil in this you can just use butter instead.
Good and fun to make too thx for sharing it.
Soy milk works too if you aren't a fan of normal milk like myself.
Oooo this had such a strong and refreshing flavor definietely making it again.
Good and fun to make too thx for sharing it.
Loved it tasted really good and was easy as all hell to make which is what i want.
There's so much going on in this recipe I dont even know where to start.
I know there is no meat in this but I decided to add bits of beef into mine which made it so much better.
Man this looks kinda hard to make but I got news from a friend that this was amazing.
There's so much going on in this recipe I dont even know where to start.
First time making lasagna i usually just buy the frozen pack lol.
Make more vegan recipes please!! It's great that this is meat free but there is still so much dairy products in it when there doesn't need to be.
Instructions are kinda confusing in my opinion.
This looks soooo tasty I'm excited to try it out.
Instructions are kinda confusing in my opinion.
I've never seen a lasagna made with roasted vegetables underneath so I guess there's a first for everything and it seems simple enough to make so i'll start cookin!
Loved it tasted really good and was easy as all hell to make which is what i want.
Smelling it as it bakes in the oven can't wait to take a bite...
Needs way more cheese so I topped it off with both cheddar and parmesan, triple the cheese and all smiles hehe.
Fantastic recipe!! Followed everything to the T and turned out great.
Well done! Thanks for sharing!
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