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!
