Hairy Bikers Roasted Vegetable Lasagne Recipe

The Hairy Bikers’ Roasted Vegetable Lasagne is a delicious, wholesome twist on the classic lasagne, featuring layers of roasted vegetables, rich tomato sauce, creamy béchamel, and lasagne sheets. This meat-free dish is hearty, flavorful, and perfect for a satisfying family meal or gathering.

What is Hairy Bikers’ Roasted Vegetable Lasagne?

This Roasted Vegetable Lasagne combines layers of flavorful roasted vegetables with a homemade tomato sauce and creamy béchamel, creating a rich and satisfying meal. The roasted veggies add depth, while the cheesy topping brings a comforting finish, making it a great option for vegetarians and anyone looking to enjoy a hearty, vegetable-packed dish.

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Why You Should Try This Recipe

• Full of Flavor: Roasting brings out the natural sweetness of the vegetables.
• Comforting and Hearty: A perfect vegetarian alternative to traditional lasagne.
• Easy to Make: Simple ingredients and easy-to-follow steps.
• Great for Meal Prep: Tastes even better the next day.
• Family-Friendly: Loved by both vegetarians and meat-eaters.

Ingredients Needed to Make Hairy Bikers’ Roasted Vegetable Lasagne

For the Roasted Vegetables

• 1 Large Red Pepper (chopped): Adds sweetness and color.
• 1 Large Yellow Pepper (chopped): Complements the red pepper.
• 1 Zucchini (sliced): Adds a mild, fresh flavor.
• 1 Eggplant (cubed): Adds heartiness to the dish.
• 1 Red Onion (sliced): For a sweet, aromatic note.
• 3 tbsp Olive Oil: For roasting the vegetables.
• Salt and Black Pepper (to taste): For seasoning.

For the Tomato Sauce

• 2 tbsp Olive Oil: For sautéing.
• 2 Garlic Cloves (minced): Adds depth and flavor.
• 1 Onion (chopped): Adds sweetness to the sauce.
• 1 Can (400g) Chopped Tomatoes: Forms the base of the sauce.
• 1 tbsp Tomato Paste: Adds richness and thickness.
• 1 tsp Dried Basil: Adds an herbal note.
• 1 tsp Dried Oregano: Complements the tomato flavor.
• Salt and Black Pepper (to taste): For seasoning.

For the Béchamel Sauce

• 50g (1/4 cup) Unsalted Butter: Base for the sauce.
• 50g (1/4 cup) Plain Flour: Thickens the sauce.
• 500ml (2 cups) Milk: Adds creaminess.
• Salt, Pepper, and Nutmeg (to taste): For flavor.

For Assembly

• Lasagne Sheets (fresh or dried): Forms the layers.
• 100g (1 cup) Grated Mozzarella: For topping.
• 50g (1/2 cup) Grated Parmesan: Adds a salty, nutty finish.

Equipment Needed

• Large Baking Tray: For roasting vegetables.
• Large Saucepan: For making the sauces.
• Lasagne Dish: For assembling and baking the lasagne.
• Wooden Spoon: For stirring the sauces.
• Whisk: For making the béchamel.

Instructions to Make Hairy Bikers’ Roasted Vegetable Lasagne

Step 1. Preheat the Oven and Prepare the Vegetables

Preheat your oven to 200°C (400°F). Arrange the chopped peppers, zucchini, eggplant, and red onion on a large baking tray. Drizzle with olive oil, season with salt and black pepper, and toss to coat.

Step 2. Roast the Vegetables

Roast in the preheated oven for 20-25 minutes, or until the vegetables are soft and slightly caramelized. Remove from the oven and set aside.

Step 3. Make the Tomato Sauce

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chopped tomatoes, tomato paste, dried basil, and oregano. Season with salt and pepper, then simmer for 15-20 minutes until thickened. Set aside.

Step 4. Make the Béchamel Sauce

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux. Gradually pour in the milk, whisking continuously to avoid lumps. Season with salt, pepper, and a pinch of nutmeg. Cook for 5-7 minutes, or until the sauce thickens. Remove from heat.

Step 5. Assemble the Lasagne

Grease a lasagne dish with a little olive oil. Spread a thin layer of tomato sauce on the bottom, then place a layer of lasagne sheets on top. Add a layer of roasted vegetables, followed by a layer of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of béchamel on top.

Step 6. Add Cheese and Bake

Sprinkle the grated mozzarella and Parmesan evenly over the top layer of béchamel. Cover the dish with foil and bake in the preheated oven at 180°C (350°F) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Step 7. Cool and Serve

Allow the lasagne to cool for a few minutes before slicing. Serve warm with a fresh green salad or garlic bread.

What Goes Well With Roasted Vegetable Lasagne

• Green Salad – Adds freshness and lightness to the meal.
• Garlic Bread – Perfect for soaking up any extra sauce.
• Steamed Vegetables – Complements the hearty lasagne.
• Roasted Potatoes – A comforting side for extra heartiness.

Expert Tips for Making the Best Roasted Vegetable Lasagne

To get the best results with this recipe, keep these tips in mind:

• Roast the Vegetables Well – Roasting brings out the natural sweetness and reduces moisture.
• Use Fresh Lasagne Sheets if Possible – Fresh sheets cook faster and create a tender texture.
• Season Each Layer – A little seasoning in each layer enhances the overall flavor.
• Let it Rest – Allowing the lasagne to rest for a few minutes makes it easier to slice.
• Add Fresh Herbs for Extra Flavor – Fresh basil or parsley on top adds freshness.

Easy Variations of Hairy Bikers’ Roasted Vegetable Lasagne

Try these variations to customize the flavors:

• Add Spinach – Layer in fresh or cooked spinach for extra greens.
• Use Ricotta Cheese – Add a ricotta layer for a creamy twist.
• Add Mushrooms – Sautéed mushrooms add an earthy flavor.
• Make it Vegan – Use plant-based milk and cheese, and skip the butter in the béchamel.
• Top with Fresh Herbs – Garnish with basil or parsley for a fresh finish.

Best Practices to Store Roasted Vegetable Lasagne

• Refrigerate – Store in an airtight container in the fridge for up to 3 days.
• Freeze for Longer Storage – Wrap portions in plastic wrap and freeze for up to 2 months.
• Reheat in the Oven – Reheat at 160°C (325°F) until warmed through.

Nutrition Value (per serving)

• Calories: 450
• Carbohydrates: 60g
• Protein: 14g
• Fat: 18g
• Fiber: 6g
• Sugar: 8g

FAQs

Can I Make Roasted Vegetable Lasagne Ahead of Time?

Yes, roasted vegetable lasagne can be made ahead. Prepare and assemble the lasagne as directed, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, bring it to room temperature and bake as usual, adding an extra 5-10 minutes to the baking time.

Can I Freeze Roasted Vegetable Lasagne?

Roasted vegetable lasagne freezes well. After baking, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 160°C (325°F) until warmed through.

What Vegetables Are Best for Roasted Vegetable Lasagne?

Zucchini, eggplant, peppers, carrots, and mushrooms are ideal for roasted vegetable lasagne. Roasting these vegetables brings out their natural sweetness and adds depth to the dish, making it flavorful and hearty.

How Can I Make Roasted Vegetable Lasagne Vegan?

To make it vegan, substitute the béchamel sauce with a plant-based version, using almond or oat milk and vegan butter. Use dairy-free cheese or skip the cheese topping altogether for a fully vegan lasagne.

Final Words

The Hairy Bikers’ Roasted Vegetable Lasagne is a flavorful, comforting, and satisfying dish that brings together the best of roasted vegetables, rich tomato sauce, and creamy béchamel. It’s perfect for vegetarians or anyone looking for a hearty, meat-free alternative to traditional lasagne. Enjoy each delicious layer!

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