Roast Vegetable Lasagne Recipe
Roasted vegetables are layered with tender pasta and a creamy cheese sauce and finished with bubbly, melted cheese. This rich vegetarian dish is just as delicious when reheated.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
950g mixed vegetables (we used pumpkin, sweet potato, zucchini, mushroom and eggplant)
40ml (2 tablespoons) oil
1 large onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2 tablespoons sundried tomato pesto
660g canned crushed tomatoes
About 100g fresh lasagne sheets
100g (1 cup, firmly packed) grated tasty cheddar cheese
Peel and slice vegetables and place in a large bowl. Season vegetables with salt and pepper, drizzle with 1 tablespoon of the oil and toss to coat with oil.
Place pumpkin and sweet potato on a baking tray or dish and roast at 180 degrees Celsius for 10 minutes. Turn vegetables over and roast for a further 5-10 minutes. Add remaining vegetables and roast for about 15 minutes, until the vegetables are tender. (Turn the vegetables once during cooking.) © exclusivelyfood.com.au
While vegetables are roasting, heat the remaining tablespoon of oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until onion is soft (about 2-3 minutes). Add garlic and pesto and cook for another minute. Stir in crushed tomatoes. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened. Remove from heat and stir in roasted vegetables.
Spoon half the vegetable mixture into 2.5 litre casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with cheese sauce. Sprinkle with grated cheese. Bake at 180 degrees Celsius for about 35-40 minutes, until golden brown.
50g (1/3 cup) plain flour
625ml (2 1/2 cups) milk
44g (1/2 cup) grated parmesan cheese
1/2 teaspoon nutmeg
Salt and pepper
Melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly. Gradually add milk, stirring constantly, until sauce is smooth. Continue cooking until sauce bubbles and thickens. Remove from heat and stir in parmesan cheese, nutmeg, salt and pepper. © www.exclusivelyfood.com.au