Roasted Vegetable Lasagna

Meat free Monday meal
Roasted Vegetable Lasagne Recipe-Veggie Lasagna-No Meat Lasagna
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Ingredients

Adjust Servings:
3 Red bell pepper seeds removed, cut in large chunks
2 Eggplants cut into ¼-inch thick slices
8 tbsp Olive oil plus a little for greasing
300 g Lasagna noodles
125 g Mozzarella or vegetarian alternative
1 handful Cherry tomatoes halved
Salt to taste
Black pepper freshly ground, to taste
For the white sauce
1½ oz Butter
1½ oz All-purpose flour
1¼ cups Milk warmed
For the tomato sauce
1 tbsp Olive oil
finely chopped Onion
1 clove Garlic sliced
1 Carrots small, roughly chopped
1 tbsp Tomato puree
100 ml White wine
1½ x 400 g Can chopped tomatoes
1 handful Basil

Nutritional information

461
Calories
29g
Fat
37g
Carbohydrates
13g
Protein
5g
Fiber
0.59g
Sodium
Ingredients
  • For the white sauce

  • For the tomato sauce

Roasted Vegetable Lasagna

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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 vegetables 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:

Roasted Vegetable Lasagne Recipe-Veggie Lasagna-No Meat Lasagna

Steps to make Roasted Vegetable Lasagna

1
Done

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
Done
25

Roast peppers and eggplants

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
Done

Reduce oven heat

Reduce oven heat to 355 °F.

4
Done
1

Prepare a baking dish

Lightly oil a 12 x 8-inch ovenproof baking dish.

5
Done
31

Make tomato sauce

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
Done
5

Blend tomato sauce

Leave the sauce to cool before blending until smooth.

7
Done
15

Make white sauce

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
Done
10

Assemble the lasagna

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
Done
2

Top with white sauce and mozzarella

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
Done
45

Cook the lasagna

Bake the lasagna in the oven for about 45 minutes until it starts to bubble around the edges.

11
Done

Serve

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!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Thanks for sharing!

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