Roasted Vegetable Lasagne

Now that I am retired, I love to cook and this is one of my favourite meals, especially as I am trying to cut down on the amount of red meat I eat at the moment! This is the dish I always cook to give my wife a night off in the kitchen, and then there is usually enough left for the next day. It can be made the day before and left in the fridge and also frozen.

I have also added chirizo to the roasted vegetables when they are cooked which is a nice addition if you aren’t vegetarian, and once I added some small mozzarella balls when I was layering the veggies too!

Makes enough for 4 people


2 medium red onions (sliced into wedges)
1 each small red & yellow & orange peppers deseeded & cut
into 5cm pieces
1 large aubergine, chopped into 5 cm pieces
2 medium courgettes cut into 5cm pieces
2 large garlic cloves chopped
3 tbsp olive oil
250 cherry tomatoes
1 x 400g can artichokes drained and sliced
2 level tbsp tomato puree
40g pitted black olives halved
3 level tbsp chopped fresh basil

Up to 8 sheets no pre cooking required lasagne

For the sauce:
1.5 pints milk
pinch ground nutmeg
50g plain flour
50g butter
250g cheddar cheese coarsely grated .. reserve a hand full for the top of the dish!


Preheat oven to 220°
2.Add the onions, peppers, tomatoes, aubergine and courgettes to a large roasting tin, sprinkle over the chopped garlic, drizzle the olive oil, season well with salt & freshly ground black pepper and toss together. Cook for 40 min stirring from time to time until soft and slightly charred.

2. Meanwhile make the sauce:  Melt the butter in a pan, stir in the flour until smooth & cook for 1 min. Gradually add the milk, whisking until smooth. Bring to the boil, stirring and cook for 2 minutes until thickened. Stir in the grated cheese and season to taste & set aside.

3. Remove roasting tin from oven, add the chopped basil  & artichokes and combine with the vegetables,  and stir 2 tbsp of the tomato puree and half the olives.

4. Layer the vegetables, lasagne sheets and sauce into a 2.6 litre deep ovenproof dish finishing with the sauce & a hand full of grated cheese.

5. Bake for 35 – 40 min or until bubbling and golden at the edges

I like this with a green salad and garlic bread.  I have also frozen this dish too.

About the author

6219 Up Votes
Just retired and looking to do a lot of part time jobs-enjoy commenting on everything!
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Thanks for voting!
Looks like that will be delicious Wilf love the idea of Chorizo if you are not vegetarian. What a lovely man to give you wife a night off in the kitchen I am sure she deserves it!!
6th May 2020
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Yes I am not much of a cook Sue but I do the occasional meal and I am an expert on the BBQ-never burn the meat-thats my motto!
1st May 2020
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Sounds yummy, ingredients already on the shopping list
17th Apr 2020
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Sounds delicious must try it
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I am thinking the same AnnaM65 looks delicious and I am not going to tell my husband there is no meat in it and see if he notices
31st Jan 2020
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This sounds lovely my daughter is a vegetarian so I will cook it for her thank you
3rd Dec 2019
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Will definitely try this, my Husband and I have started to have 2 vegiterian days a week.x
28th Jun 2019
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Lovely recipe,like all the vegetables.
10th Jun 2019
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will give this a go as it sounds good
11th Apr 2018
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13th Mar 2018
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That sound great, I have used leftover roast veggies to make a curry, add a tin of green lentils make your curry sauce I’ve always got frozen spinach balls (Waitrose) add them very healthy and easy
1st Nov 2016
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Very good recipe & expect your wife appreciates a night off. I make to almost same recipe but roast all the veg in advance with a double batch so can freeze ready for alternate pasta dish.
16th Jun 2016
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I am vegetarian and this sounds lovely as I am on my own I will cut it into square portions and freeze after it cools down, then I have numerous meals, and if I have a friend come , I can take more out. Thank you, this is my first comment on Silversurfers , it had to be food to tempt me to make a comment. I will get more involved now as I have never be on any social sites, I feel though that this one , I can be confident about. Thank you for the recipe.
28th Mar 2016
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I made this recipe over the Easter Holidays and it was very scrummy. My daughter is a vegetarian and whilst I am not a vegetarian myself I do enjoy eating vegetarian dishes as they are often full of flavour. Everyone enjoyed this one and I would highly recommend it.
4th Feb 2016
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I've just saved the details of your recipe Wilf, hoping to try it soon. Sounds fairly simple. Just one question please - what do you mean about cooking it on 2 shelves? Not something I have ever heard before but then I am not much of a cook!
30th Oct 2015
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Might have to give this one a try Wilf .. thanks for sharing!

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