Tasty Roast Vegetable Lasagne Recipe

Name: Tasty Roast Vegetable Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the roasted vegetables; 1 large red capsicum pepper; 4 largeish tomatoes; 1 medium leek; 3 small onions; 2 courgettes; 5 garlic cloves; 4 tablespoons olive oil; For the tomato sauce; 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; For the white sauce; 50 g butter; 4 tablespoons flour; 300 ml cream; 300 ml milk; For assembling; 10 dried lasagna sheets; 200 g cream cheese; 150 g strong cheddar cheese; 1/2 a nutmeg, grated; salt and pepper, to taste

Servings: persons

For the roasted vegetables
1 large red capsicum pepper
4 largeish tomatoes
1 medium leek
3 small onions
2 courgettes
5 garlic cloves
4 tablespoons olive oil
For the tomato sauce
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
For the white sauce
50 g butter
4 tablespoons flour
300 ml cream
300 ml milk
For assembling
10 dried lasagna sheets
200 g cream cheese
150 g strong cheddar cheese
1/2 a nutmeg, grated
salt and pepper, to taste

1
Pre-heat the oven to about 200u00b0C.
2
For the roasted vegetables:
3
Cut the pepper into 2-inch chunks, the tomatoes and onions into wedges and the courgettes and leek into rings. Place, into a roasting dish. Peel the garlic and smash flat with the flat of a knife blade and add this, too.
4
Drizzle over the olive oil and plenty of salt, mix well then put in the oven for about 30 minutes, until softened, turning over occasionally.
5
For the tomato sauce:
6
Meanwhile, finely dice the onion and add it to a frying pan with the olive oil. Gently cook until it it starting to soften, then add the garlic. Cook for a couple more minutes then add the tomato puree and mushrooms. Mix thoroughly, until everything is coated in the puree and let soften for a couple of minutes.
7
Add the tinned tomatoes, mashing them up a little, and the dried herms and red wine. Let reduce gently in the pan for 10-15 minutes, until little juice remains. Season generously with black pepper (approx 1tbsp) and some salt.
8
For the white sauce:
9
Melt the butter in a large pan over a gentle heat. Once completely melted, add the flour and stir well to combine. Heat for a minute or so more, then add the cream a little at a time, making sure it's well combined before adding the next bit. Do the same with the milk and gently continue to heat, stirring all the time until it starts to thicken. Adjust the thickness with more milk if necessary. Season with a little white pepper.
10
To assemble:
11
Place half the vegetables in the bottom of a suitable tray. Spoon half the tomato mixture over the top, then cover with lasagne. Dot half the cream cheese over the lasagne with a teaspoon, then spoon over half the white sauce. Repeat to use up the rest of the mixtures.
12
Sprinkle the top with grated cheddar cheese and nutmeg and return to the oven for approximately 20 minutes, or until the cheese is melted and a knife passes through the pasta with no resistance.

1502

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: For the roasted vegetables, 1 large red capsicum pepper, 4 largeish tomatoes, 1 medium leek, and more.

Yes, Tasty Roast Vegetable Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tasty Roast Vegetable Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions