Roasted Vegetable Lasagne

Delicious Flavours of Roasted Goodness

Flavour and goodness are still within our reach at the moment even when it is hard to find all the food items we would regularly purchase.  Hearty and flavoursome meals are possible with a little creativity. My choice this week was to continue my commitment to providing regular plant based meals with Roasted Vegetable Lasagne.

It might be hard to buy spaghetti at the moment but I have had no trouble buying lasagne sheets. It seems people see themselves cooking up large batches of spaghetti bolognese but not lasagne. So lasagne it is. And fresh vegetables are plentiful and ready for you to create something yummy. I chose pumpkin, eggplant and capsicum to roast and combine with a tomato sauce. I layered these between lasagne sheets which I topped with a creamy béchamel sauce. The flavours of these veggies combined are amazing and the meal is so satisfying.

Up Your Veggie Intake With Roasted Vegetable Lasagne

It is a good time right now to keep up with eating fresh vegetables.  Your immunity needs to be in top form for you and your tribe to remain as healthy as possible.  I have found that after over 18 months of  increased plant based cooking my health has been better than ever.  And frankly, my family’s health has also been great.  It is so good that we have been able to cope with whatever stresses school and work, and let’s face it life, throw at us with vigour due to a great and varied diet. Fingers crossed things stay that way. I am not going to tell anyone to give up meat altogether but I can attest to the benefits of serving up a wide range of vegetables.  If you only choose your vegetables based on colour ie have a wide variety of colours you would guarantee that you would be consuming a plethora of vitamins and minerals that benefit you and your family.

So enjoy some plant based cooking, enjoy Roasted Vegetable Lasagne and stay well friends.

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Roasted Vegetable Lasagne

Enjoy some roasted vegetable goodness.

Course Main Course

Keyword Roasted Vegetable Lasagne

Prep Time 1 hour

Total Time 1 hour

Servings 6

Author Jane Georgiades

Ingredients

• 1 eggplant cut in rounds 1cm thick
• 1 red capsicum cut in strips
• 1/2 butternut pumpkin (squash) cut in slices
• 2 400g tins diced tomatoes
• 2 cloves garlic finely chopped
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 3 tbsp plain flour heaped
• 3 tbsp olive oil
• 3 cups milk
• 1 quantity pre made lasagne sheets fresh or dried
• salt and pepper to taste
• 2/3 cup grana padano cheese
• 1 slice bread

Instructions

1. Preheat the oven to 200°C. Lay the cut up vegetables on two lined baking sheets. Drizzle olive oil over the vegetables liberally. Roast the vegetables until soft and starting to caramelise.

2. Cover the bottom of a small saucepan with olive oil. Heat gently. Add garlic and herbs and then tomatoes and stir. Bring to the boil then simmer gently for 5 minutes. Season lightly with salt and pepper.

3. Spread the base of a standard size baking dish with a large spoon of tomato sauce then place two lasagne sheets in the base of the dish. Layer the roasted pumpkin over the lasagne sheet then top with tomato sauce and two more lasagne sheets. Then layer the eggplant and a little more tomato sauce and two more lasagne sheets. Then layer the capsicum and the rest of the tomato sauce. Top with lasagne sheets. Then turn to making the béchamel sauce.

4. For the béchamel sauce heat the olive oil gently in a small saucepan then whisk in the flour and cook for a minute. Then slowly add the milk whisking all the time until a thick, creamy sauce comes together. Season with salt and pepper. Top the assembled lasagne with the béchamel sauce and sprinkle over the cheese and the torn and crumbled slice of bread.

5. Bake the lasagne for 30 minutes or until it is golden and bubbling. Serve hot.