Lasagne is one of those wonderful dishes you can take straight from the oven to the table. It’s oozy unctuousness is always a crowd pleaser, especially when served with piles of garlic bread and a bottle of wine (or two…). My roasted vegetable lasagne uses roasted Mediterranean veg instead of beef, so you can spend less time at the stove and more time with your guests.
You have 3 distinct stages in this recipe. Throw the veg into the oven to roast and go and enjoy your first drink and a catch up.
When the veg is roasted, put together the tomato sauce, béchamel and assemble the dish then throw back into the oven and head back to your guests.
Finally, top the lasagne with fresh Mozzarella for its last 15-20 minutes, put together any sides and you’re ready to eat.
Roasted Vegetable Lasagne
A rich, indulgent roasted vegetable lasagne recipe with scratch made tomato and béchamel sauces.
For the roasted vegetable filling
- 1 red onion
- 2 courgettes
- 1 aubergine
- 1 red pepper
- 4 cloves garlic
- 1 tbsp olive oil
- salt & freshly ground black pepper
- 2 tsp dried oregano
- 1 carton smooth tomato passata
- 1 tbsp balsamic vinegar
For the béchamel sauce:
- 100 g butter
- 1 tbsp flour
- 300 ml milk
- 200 g grated cheese
- 1 ball fresh mozzarella
To make into lasagne
- 1 pack lasagne sheets (use as many as you need)
To make the roasted vegetable filling
- Heat the oven to 180C/170C fan
- Peel the onion and dice.
- Slice the courgette and aubergine into rounds, and the pepper into evenly sized chunks.
- Crush the garlic cloves under a knife but don’t bother peeling.
- Scatter the veg and garlic on a sheet pan, drizzle with olive oil, season with salt, pepper and dried oregano, then roast in the bottom of the oven for 20 minutes.
- Bring the passata to a simmer in a pan, then add balsamic vinegar and season with salt and pepper.
- Once the vegetables are roasted, fish out the garlic cloves, remove the papery skin and squash them into a paste.
- Add the garlic paste to the passata and give it a good stir. Take off the heat and set aside.
To make the béchamel sauce
- Warm the milk for a couple of minutes in the microwave.
- While the milk is warming, melt the butter in a pan over a low heat.
- When the butter is melted, add the flour and whisk into a paste, then cook for 2-3 minutes.
- Slowly add the warm milk, whisking constantly, until everything combines to make a thick, white sauce.
- Remove from the heat, add the grated cheese and stir.
To make the lasagne
Layer it up! Add a layer of the vegetable to your roasting dish, spoon over tomato sauce, layer on enough lasagne sheets to cover without overlapping, then top with a generous layer of béchamel. Repeat, until your dish is full and you’ve got a layer of pasta and béchamel sauce on top.
- Pop it in the oven for 20 minutes.
- After 20 minutes, remove from the oven, tear over the fresh mozzarella, then return to the oven for another 15-20 minutes, or until all the cheese is golden and bubbling.
- In this time you could throw together a rocket salad, or, crack open a bottle of vino and get everyone to the table.
- Take the lasagne out of the oven and straight to the table. Serve up in chunky squares and save anything that’s left for breakfast, lunch, dinner or midnight snacks.
Like it spicy? Add some dried chilli flakes to your roasted veg.
Don’t fancy Mediterranean veg? Try it with butternut squash and sage for a deliciously different dish.
For more veggie comfort food, try my Vegan Shepherds Pie with Puy lentils.