- 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 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:
Steps to make Roasted Vegetable Lasagna
Heat the oven and prepare 2 baking sheets
Roast peppers and eggplants
Reduce oven heat
Reduce oven heat to 355 °F.
Prepare a baking dish
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.
Blend tomato sauce
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.
Assemble the lasagna
Top with white sauce and mozzarella
Cook the lasagna