Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10
Ingredients: 300 g lasagna sheets; 125 g mozzarella; 3 red peppers, cut into large chunks; 2 aubergines, cut into 1/2 cm thick slices; 100 g cherry tomatoes, halved; 2 onions, finely chopped; 2 clove garlic, sliced; 1 carrot, roughly chopped; 1200 g canned chopped tomatoes; 1 bunch basil leaves; 2 tbsp tomato puree; 200 ml white wine; 750 ml milk; 85 g butter; 85 g plain flour; 9 tbsp olive oil, plus extra for greasing

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.

Servings10 Portions

Prep Time25 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

lasagna sheets
300 g
mozzarella
125 g
red peppers, cut into large chunks
3
aubergines, cut into 1/2 cm thick slices
2
cherry tomatoes, halved
100 g
onions, finely chopped
2
garlic, sliced
2 clove
carrot, roughly chopped
1
canned chopped tomatoes
1200 g
basil leaves
1 bunch
tomato puree
2 tbsp
white wine
200 ml
milk
750 ml
butter
85 g
plain flour
85 g
olive oil, plus extra for greasing
9 tbsp

Step-by-Step Instructions

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.