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Roasted Vegetable Lasagne

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


  • 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


  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.