Roasted Vegetable Lasagne Recipe
Preparation Time 20 minutes
Cooking Time 1 hour 20 minutes
1 onion, peeled and finely chopped
2 cloves garlic, finely chopped
2 aubergines, trimmed and chopped
2 courgettes, trimmed and chopped
2 red & 1 yellow pepper, deseeded and chopped
250g cherry tomatoes
1 tbsp rosemary leaves, finely chopped
2 tbsp vegetable oil
50g pitted olives, roughly chopped
25g plain flour
50g Parmigiano Reggiano, grated
300g wholemeal or spelt lasagne sheets
125g ball mozzarella, drained and sliced
1. Preheat the oven to 200°C, gas mark 6. Place the prepared vegetables, rosemary and oil in a roasting tin, drizzle over the oil, season well and toss together. Cook for 30-40 minutes until slightly charred and softened. Remove from the oven and stir in the olives.
2. Whilst the vegetables are cooking prepare the white sauce by placing all the ingredients in a saucepan and heating through gently whisking all the time until thickened, smooth and glossy. Season well and stir in half the Parmigiano.
3. Build the lasagne by pouring a little of the sauce into the bottom of a lasagne dish. Scatter over about one third of the roasted vegetables. Top with a layer of the lasagne sheets, then layer up the remaining vegetables and lasagne finishing with a layer or pasta. Pour over the remaining white sauce and top with the mozzarella and leftover Parmigiano.
4. If freezing chill well first then cover and freeze. If not reduce the oven to 180°C, gas mark 4 bake for 40-45 minutes until golden and bubbling.
Serve with a fresh green salad and some warm crusty bread.