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
Per portion: 428 kcal, 60g carb, 17g Protein, 12g fat , 6g sat fat.
- 200g or 12 sheets of pasta
- 60g grated Parmesan Cheese
Veg to Roast
- 300g Courgette
- 300g Bell Pepper
- 300g Butternut Squash
- 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)
- 30g Light Butter
- 60g Plain Flour
- 1 ¼ pint 1% Fat Milk
- 2 Bay leaves
- ¼ tsp. Nutmeg
- 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.
- 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.
- 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.
- 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.
- Simmer until the sauce has reduced a little (approx. 1/8).
- 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.
- 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 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.
- 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.