Description
This roasted vegetable lasagne features layers of tender, oven-roasted red peppers and aubergines, fresh lasagne sheets, homemade rich tomato sauce, creamy white sauce, and melting mozzarella, finished with halved cherry tomatoes. It’s a comforting, flavorful vegetarian Italian classic perfect for a hearty meal.
Ingredients
Scale
Vegetables and Oil
- 3 red peppers
- 2 aubergines
- 8 tbsp olive oil, plus a little for greasing
- handful cherry tomatoes, halved
Lasagne and Cheese
- 300g fresh pack lasagne sheets
- 125g ball mozzarella
Tomato Sauce (Half Quantity)
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, sliced
- 1 carrot, roughly chopped
- 2 tbsp tomato purée
- 200ml white wine
- 3 x 400g cans chopped tomatoes
- 1 handful basil leaves
White Sauce (Half Quantity)
- 85g (3oz) butter
- 85g (3oz) plain flour
- 750ml (1¼ pt) milk
Instructions
- Prepare the tomato sauce: Heat 1 tbsp olive oil in a saucepan. Add finely chopped onions, sliced garlic cloves, and roughly chopped carrot. Cook over medium heat for 5-7 minutes until softened. Increase the heat slightly and stir in tomato purée, cooking for 1 minute. Pour in white wine and cook for 5 minutes until reduced by two-thirds. Add chopped tomatoes and basil leaves, bring to a boil, then simmer for 20 minutes. Let cool and blend in a food processor to a smooth sauce.
- Make the white sauce: Melt butter in a saucepan. Stir in plain flour and cook for 2 minutes. Gradually whisk in milk and bring to a boil while stirring continuously. Reduce heat and cook until the sauce thickens and coats the back of a wooden spoon. Cool the sauce before use.
- Roast the vegetables: Preheat oven to 200°C (fan 180°C, gas mark 6). Deseed and halve the red peppers, then cut into large chunks. Trim the aubergines and slice them about ½ cm thick. Lightly grease two large baking trays and spread the peppers and aubergines evenly. Toss with olive oil and season well. Roast for 25 minutes until lightly browned.
- Assemble the lasagne: Reduce oven temperature to 180°C (fan 160°C, gas mark 4). Lightly oil an ovenproof dish around 30 x 20 cm. Arrange a layer of the roasted vegetables on the bottom of the dish, pour over one-third of the tomato sauce, then cover with a layer of lasagne sheets. Drizzle with a quarter of the white sauce. Repeat layering two more times, finishing with three layers of pasta.
- Finish and bake: Spoon the remaining white sauce over the top layer of pasta to cover the surface evenly. Scatter torn or sliced mozzarella and halved cherry tomatoes over the top. Bake in the oven for 45 minutes until the top is bubbling and golden brown.
Notes
- Homemade tomato and white sauces can be prepared in advance and refrigerated or frozen for convenience.
- Use fresh lasagne sheets for quicker cooking and better texture.
- For a vegan version, substitute mozzarella with a plant-based cheese and use plant-based milk and butter alternatives in the white sauce.
- Serve with a fresh green salad and crusty bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Roasted vegetable lasagne, vegetarian lasagne, Italian lasagne recipe, homemade lasagne, roasted peppers and aubergines, baked pasta dish
