
This roasted vegetable lasagna is layered with sweet peppers, tender aubergine, rich tomato sauce, and a silky homemade white sauce. Finished with mozzarella and baked until bubbling and golden, it is a comforting meat-free dinner that is ideal for family meals or make-ahead cooking.
Make the tomato sauce. Heat 1 tbsp olive oil in a saucepan over medium heat. Add the chopped onions, sliced garlic, and carrot, then cook for 5 to 7 minutes until softened. Stir in the tomato puree and cook for 1 minute, then pour in the white wine and simmer for about 5 minutes until reduced by roughly two-thirds.
Add the chopped tomatoes and basil to the pan. Bring to a boil, then reduce the heat and simmer for 20 minutes. Let the sauce cool slightly, then blend until smooth. Set aside.
Meanwhile, make the white sauce. Melt the butter in a saucepan, stir in the flour, and cook for 2 minutes to remove the raw flour taste. Gradually whisk in the milk until smooth, bring to a gentle boil, then cook, stirring, until the sauce thickens enough to coat the back of a spoon.
Heat the oven to 200C/180C fan/gas 6. Lightly oil 2 large baking trays. Spread out the red peppers and aubergines, toss with 8 tbsp olive oil, and season well. Roast for 25 minutes, turning once, until tender and lightly browned.
Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20 cm baking dish. Spread a layer of roasted vegetables over the base, spoon over one-third of the tomato sauce, then cover with a layer of lasagna sheets. Drizzle over one-quarter of the white sauce. Repeat the layers until you have 3 layers of pasta.
Finish with the remaining white sauce, making sure the top is fully covered. Scatter over the mozzarella and halved cherry tomatoes. Bake for 45 minutes until golden, bubbling, and cooked through. Rest for 10 minutes before slicing and serving.
For extra flavor, add a pinch of nutmeg to the white sauce. If you prefer, swap the aubergine for courgettes or mushrooms. The tomato sauce and white sauce can both be made up to 3 days ahead and chilled, and the baked lasagna reheats well the next day.