Description
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.
Ingredients
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.
Instructions
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.