Roasted Vegetable Lasagna
Roast up a selection of your favourite vegetables and layer them with a delicious tomato sauce in this simple Roasted Vegetable Lasagna.
Servings: 4 people
Calories: 627kcal
Ingredients
- 1 Red onion diced
- 0.5 small Butternut squash peeled and diced
- 1 Courgette (zucchini) diced
- 0.5 head Cauliflower small; chopped in to small pieces
- 0.5 head Broccoli small; chopped in to small pieces
- 4 Bell peppers mixed in colours, cut in to chunks
- 4 portion Tomato pasta sauce
- 6 Fresh lasagna sheets pre-boiled
- 100 g Cheddar cheese
- 40 g Mozzarella shredded
- 1 tablespoon Olive oil
- 500 ml Whole milk
- 50 g Plain flour
- 50 g Butter
- 1 pinch Sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Chop 1 Red onion, 0.5 small Butternut squash, 1 Courgette (zucchini), 0.5 head Cauliflower, 0.5 head Broccoli and 4 Bell peppers and spread them evenly over a large baking sheet. Drizzle with 1 tablespoon Olive oil.
- Mix well and roast in the oven for 35-40 minutes.
- Add 4 portion Tomato pasta sauce and mix well.
- Put 500 ml Whole milk, 50 g Plain flour and 50 g Butter into a sauce pan over a medium heat and whisk until the butter melts and the sauce is thickened and then season with 1 pinch Sea salt and ground black pepper.
- Spread half the vegetable and sauce over the bottom of a large baking dish.
- Lay half of the 6 Fresh lasagna sheets over the vegetables and then some of the white sauce. Repeat with another layer of vegetables and lasagna sheets.
- Spread the rest of the white sauce evenly over the lasagna sheets.
- Cover with 100 g Cheddar cheese and 40 g Mozzarella.
- Put in the oven for 35 minutes.
Notes
- We have used our homemade easy tomato sauce, however if you want to save some time then you could use a jar of your favourite pasta sauce.
- For extra flavour, add some goats cheese just before putting it in the oven.
- Give this lasagna a green boost by mixing some spinach in with the roasted vegetables.
- If you are not going to pre-boil the fresh lasagna sheets, you will need to add a little extra liquid to the pasta sauce, so the lasagna sheets cook.
- Make sure the vegetables have lots of room in the baking tray, otherwise they will steam rather than roast. Separate them on to two baking trays if they need extra room.
Nutrition
Serving: 1portion | Calories: 627kcal | Carbohydrates: 73g | Protein: 27g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 443mg | Potassium: 1520mg | Fiber: 9g | Sugar: 19g | Vitamin A: 15126IU | Vitamin C: 285mg | Calcium: 503mg | Iron: 5mg
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