Tasty Roast Vegetable Lasagne

May 10, 2023May 10, 20230 7
Tasty Roast Vegetable Lasagne - A hearty and delicious vegetarian lasagne recipe
in Vegetarian

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large red capsicum pepper
4 largeish tomatoes
1 medium leek
3 small onions
2 courgettes
5 garlic cloves
4 tablespoons olive oil
4 tablespoons olive oil
1 medium onion
5 garlic cloves , crushed
1 tablespoon tomato puree
400 g button mushrooms , diced
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
1 large tin peeled tomatoes
150 ml red wine
50 g butter
4 tablespoons flour
300 ml cream
300 ml milk
10 dried lasagna sheets
200 g cream cheese
150 g strong cheddar cheese
1/2 a nutmeg , grated
salt and pepper , to taste

Nutrision Information

Servings Per Recipe
6-8
Calories
589
Sugar
13g
Fat
38g
This tasty Roast Vegetable Lasagne is a hearty and delicious vegetarian lasagne recipe. Unlike traditional meat lasagnes, this dish relies on the roasted vegetables and bechamel sauce to add depth and flavour to the final dish. It is an excellent dish to serve as a main course for dinner or lunch. The roasted vegetables add a smoky, sweet flavour to the dish, which pairs well with the rich and creamy bechamel sauce. When topped with a layer of cream cheese and grated cheddar cheese, it adds a lovely crispy crust to the top of the lasagne. Overall, this Roast Vegetable Lasagne is a nutritious and filling meal that provides plenty of vitamins and nutrients. The recipe makes a decent amount, so it can also be prepared in advance and is perfect for meal prep.

Instructions

1.Preheat your oven to 200°C/400°F/Gas Mark 6.
2.Cut the capsicum pepper into thin strips, the tomatoes into thickish wedges, and the onions into slim wedges or slice thinly and longitudinally; cut the courgettes into 1cm-ish rounds, and slice the leek in the same way. Place all veg onto a large baking tray with 5 garlic cloves and 4 tablespoons olive oil. Roast for approximately 25-30 minutes, or until tender.
3.While the veg is roasting, heat the remaining 4 tablespoons of olive oil in a large frying pan then saute the onion and crushed garlic cloves for a few minutes until the onion softens.
4.Add the tomato puree, diced mushrooms, and dried herbs to the pan, then simmer for approximately 10 minutes, or until the mushrooms have released their liquid.
5.Add the peeled tomatoes and red wine to the mushroom mix, and cook for approximately 15 minutes, or until the sauce thickens up a little.
6.While the sauce is cooking, make the bechamel sauce by melting the butter in a saucepan over medium heat. Once the butter has melted, stir in the flour to create a roux, then cook for 1-2 minutes. Gradually add in the cream and milk whilst continuously whisking to prevent lumps from forming. Cook over medium heat until the sauce thickens.
7.Once everything is cooked, it’s time to assemble the lasagne. Firstly, spread a third of the sauce over the bottom of a 9x13” baking dish, then place a layer of lasagne sheets on top, making sure that they overlap slightly. Spread half of the roast vegetables over the lasagne sheets, followed by half of the bechamel sauce.
8.Repeat with another layer of lasagne sheets, the remaining roasted vegetables, and the remaining bechamel sauce.
9.Finally, cover the top layer with lasagne sheets, then spread over the cream cheese. Grate the cheddar cheese and sprinkle on top of the dish, followed by the grated nutmeg, salt and pepper.
10.Cover the dish with foil, and bake for approximately 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese has melted and the top is golden and bubbly.

PROS

This lasagne is a delicious vegetarian-friendly option which is nutritious and provides well-rounded meal.

The dish can be prepared in advance, making it a great option for meal prep.

CONS

This recipe requires a longer cooking time and a fair bit of preparation due to the need to roast the vegetables beforehand.

It may cause the lasagne sauce to thin out a bit as you bake it, so be careful not to spread each layer too thin or remove the foil too early.

HEALTH & BENEFITS

This hearty vegetable lasagne is packed with nutrients due to the variety of vegetables used in it, such as capsicum pepper, courgettes, leeks, onion, and tomatoes.
The dish is high in fiber, vitamins, and minerals whilst being low in saturated fats.
It’s a great option as part of a balanced vegetarian diet.

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