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

Ingredients

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
seasoning
50g plain flour
50g butter
250g cheddar cheese coarsely grated .. reserve a hand full for the top of the dish!

Method

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

Wilf
8103 Up Votes
Just retired and looking to do a lot of part time jobs-enjoy commenting on everything!
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