Roasted vegetable lasagne
Skill level: Easy peasy
Costs: Cheap as chips
A roasted vegetable lasagne is a fantastic meat-free spin on a family favourite. It is just as hearty and is bursting with flavour. If you’ve got leftover roasted veg this is a fantastic way to use it up and you get a completely new meal. Plus, if you’ve got any little ones who need convincing to eat their veg, few can resist lasagne! This roasted vegetable lasagne recipe serves four to six people, making it one of the cheapest and easiest dishes to feed the family.
IngredientsFor the roasted veg:
- 1 each red, yellow and orange peppers, deseeded and chopped
- 4 courgettes, cubed
- 2 aubergines, cubed
- 2 red onions, chopped
- 2 garlic cloves, crushed
- few sprigs of oregano
- 2tbsp olive oil
- 60g butter
- 60g plain flour
- 600ml full-fat milk
- 100g vegetarian Parmesan, grated
- 200g Cheddar cheese, grated
- 125g fresh lasagne sheets
- 350g jar tomato and basil sauce
- Heat oven to 220°C. Put the peppers, courgettes, aubergines, onions and garlic in a roasting tin. Season and sprinkle with some oregano leaves. Drizzle with oil and roast for 30 mins, until tender.
- To make the cheese sauce, put the butter, flour, milk and seasoning in a non-stick pan. Heat and whisk together until thickened and smooth, then stir in half of the Parmesan and Cheddar.
- Cook the lasagne sheets according to pack instructions. Reduce the oven temperature to 200°C.
- Take a 2.5ltr shallow lasagne dish. Layer up the roasted vegetables, tomato and basil sauce, lasagne and cheese sauce. Sprinkle on the rest of the Parmesan and Cheddar. Cook for 40 mins. Finish with oregano.
Nutritional information per portion
- Calories 565(kcal)
- Fat 36.0g
- Saturates 19.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.