Roasted Vegetable Lasagne

We’ve only cooked this dish once before, partly I think because it’s quite time consuming. However, we planned for this by roasting the vegetables over the weekend so that all we needed to do today was assemble the lasagne and cook in the oven. The dish doesn’t suffer from the pre-roasting and it obviously makes it much quicker and easier to cook during the week.

After the vegetables have been roasted all that needs to happen is for them to be layered up with the lasagne sheets, bechamel sauce and mozarella before cooking in the oven for half an hour. It’s a rich, tasty dish and could be made healthier by reducing the amount of mozarella.

1 courgette
1/2 red pepper
1/2 orange pepper
1/2 red onion
1/2 aubergine
1/2 punnet of mushrooms
2 garlic cloves
Handful basil
S&P
Olive oil
Olives
Capers
Bechamel sauce
Mozarella ball, sliced

Dice the vegetables and roast in the oven with oil, s&p, basil and garlic for about 40 minutes (or until the edges have started to char). Once cooked, remove the basil and add the olives and capers.

Make the bechamel sauce (we follow a basic recipe)

Place lasagne sheet into the bottom of the dish, cover with bechamel sauce, vegetables and mozarella. Continue until you’ve run out of everything and end up with a layer of bechamel sauce.

Bake in the oven for 30 minutes.

That’s our second meat-free meal in as many nights, unusual for us but definitely something we would like to continue.