Roasted Vegetable Lasagne

Today I held my hands up in victory as my husband (a carnivorous Italian) took a sceptical bite out of my freshly baked Roasted Vegetable lasagne and said “that’s nice, actually, that’s really nice!”.  My delight was hard to hide, a smile broader than the ‘Cheshire Cat’.

Aside from my delight that I managed to convince him that lasagne doesn’t have to include meat, I was pretty pleased with the finished result myself.

I’m not a vegetarian, however, sometimes it’s nice to eat meat free.  I have made this dish several times before, mainly as freezer meals for work lunches.  This time it is adorning my dining table as a main dish!

This recipe can be divided into 6 portions for a main meal or 8 smaller portions as a starter.  Just add a fresh green salad and you are on to a winner!


Roasted Vegatable Lasagne

Serves 6

Per portion: 428 kcal, 60g carb, 17g Protein, 12g fat , 6g sat fat.

Ingredients

  • 200g or 12 sheets of pastaimg_1727
  • 60g grated Parmesan Cheese

Veg to Roast

  • 300g Courgette
  • 300g Bell Pepper
  • 300g Butternut Squash

Ragu

  • 2x400g tin Chopped Tomatoes
  • 1 Veg Stock Cube
  • 100ml Red Wine
  • 350g Carrots
  • 90g Celery Sticks
  • 300g Onion
  • 1 tablespoon Olive Oil
  • 1 tsp. Sugar (optional)

White Sauce

  • 30g Light Butter
  • 60g Plain Flour
  • 1 ¼ pint 1% Fat Milk
  • 2 Bay leaves
  • ¼ tsp. Nutmeg

Method

Ragu

  1. Chop the bell peppers, courgette and butternut squash into large pieces, place on a large baking tray, spray/drizzle with a little olive oil and roast in the oven on 350f/180c/4 gas until tender and slightly caramelised on the edges. Set aside.
  2. Finely dice the onion, celery and fry in a large pan with the olive oil until translucent.  Grate the carrot and add to the pan and fry until browned.
  3. Add the red wine and de-glaze the pan. As the wine is reducing down, add the stock cube and stir to incorporate. Simmer until the liquid has turned into a syrup consistency.
  4. Add the chopped tomatoes and half a can of water, bring to the boil then turn down the heat to a simmer.  Add salt and pepper to taste.
  5. Simmer until the sauce has reduced a little (approx. 1/8).
  6. Add the roasted veg, bring to the boil, then continue to simmer gently while you make the white sauce.

∗Check the acidity of the tomato sauce and add a 1 tsp. sugar if needed.

White Sauce

  1. Melt the butter in a clean pan, remove from the heat, whisk in the flour (don’t worry if the mixture looks a little dry). Add the milk a little at a time, ensuring the mixture stays smooth, until all the milk is added. Bring to a boil, then reduce the heat and simmer for 5 minutes in order to cook the flour out.

Assemble

  1. Assemble the Lasagne by layering as follows in a deep roasting tin: thin layer of veg sauce, then white sauce, sprinkle of Parmesan then a layer of pasta sheets.  You need to have 4 pasta layers ideally.
  2. Bake in the oven for 30 minutes at 350f/180c/4 gas or until pasta is tender when skewered.

∗My roasting tin perfectly fits 3 lasagne sheets across.

I hope you enjoy this as much as we do! Please let me know what you think.

Buon Appitito

A x

 

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