Easy veggie lasagne recipe

This veggie lasagne recipe is a simple weeknight meal that makes an ideal high-protein vegetarian dish. It requires very few ingredients and is a healthier alternative to the classic.

Roasted vegetable lasagne

This recipe is so versatile and easy. You can choose to make the bechamel and tomato sauce from scratch or substitute it for a store-bought alternative for convenience. It can be adapted to be vegan and gluten-free as well.

Prep time: 25 mins

Cook time: 1 hr and 10 mins

Serves: 6

Ingredients

• 3 red peppers, cut into large chunks

• 2 aubergines, cut into ½ cm thick slices

• 8 tbsp olive oil, plus extra for the dish

• ½ quantity homemade or store-bought white sauce (see below for quantities) butter, plain flour and milk.

• 300g fresh lasagne sheets

• ½ quantity tomato sauce (see the tips for homemade sauce)

• 125g ball mozzarella (or vegan alternative)

• handful of cherry tomatoes, halved

Method

1. Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

2. To make homemade béchamel sauce melt 85g butter in a saucepan, stir in 85g plain flour, then cook for 2 mins. Slowly whisk in 750ml milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon.

3. Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

4. Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Tips

Homemade tomato sauce: Heat 1 tbsp olive oil in a saucepan. Add 2 finely chopped onions, 2 sliced garlic cloves and 1 roughly chopped carrot. Cook for 5-7 mins over medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful of basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

Discover more healthy pasta recipes.

To speed up a weeknight dinner why not consider buying some pre-made sauces and meal kits for the same delicious taste in half the time.

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