Roast Vegetable Lasagne

veg-lasagneThis is one of our staple recipes – perfect for a warming weekend treat or if you are entertaining and don’t want to spend to long on fussy dishes! Meat eaters tuck just as happily into this vegetarian version as they do a meat one.

One of the handy things about lasagne is that you can make it the day before and it comes out just as good – if not better, as the pasta absorbs the liquid from the sauces before cooking, making it really ‘melt in the mouth’!

Serve with salad or cooked greens, and garlic bread for happy diners.

Ingredients (serves 4)

For the roasted vegetables:

4 red peppers, thickly sliced
2 aubergines, sliced in 1cm rounds
3 medium courgettes, sliced in 1cm rounds (NB: you can use any combination of roastable vegetables, e.g. mushrooms, carrots)

For the tomato sauce

2 x 400g cans chopped tomato
1 tbsp tomato puree
1/2 carrot, chopped
1 onion, thinly sliced
2 garlic cloves, chopped fine
handful fresh basil leaves, or 1 tsp dried herbs
150ml white or red wine
salt and pepper

For the cheese sauce

2 tbsp cornflour
600 ml whole milk
25g butter
125g smoked cheese, grated
125g cheddar cheese, grated (or use 250g cheddar if you don’t have or like smoked cheese)
1 pack of green or white lasagne sheets (no pre-cooking required)
10 cherry tomatoes, halved (optional)

Step 1 – Roast Vegetables

Place the cut veg on roasting pans and toss with a little olive oil. cook for around 25 – 30 mins at 180 degrees C or until softening and browning. Remove from the oven and keep to one side.

Stomato-saucetep 2 – Tomato Sauce

Heat the onion, carrot and garlic with a tablespoon or so of olive oil and cook until softening (about 5 minutes). Add the tomato puree and wine and simmer for another 2 – 3 minutes until the wine has reduced. Add the canned tomatoes and herbs, and cook for another 2 – 3 minutes. For a really smooth sauce, cool and puree in a food processor.

white-sauce3Step 3 – Cheese Sauce

Mix the cornflour with 1 tbps of the milk until you have a smooth paste. Heat the butter in a pan and then add the milk. When the milk is hot but not boiling, pour in the flour mix. Stir continuously on a medium heat to thicken. Add 100g of the smoked cheese and 100g of the cheddar and keep stirring until smooth.

Step 4 – Layer the lasagne

Put half of your vegetables in a large, oven proof dish. Add half the tomato sauce, then a layer of lasagne sheets, then half of the cheese sauce. Repeat for the second layer. Top with the remaining cheese. Decorate with the cherry tomatoes if using.

vegetable-lasagneCook for 30 minutes at 180 degrees until the top is brown and bubbling.

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