Roasted Vegetable Lasagne Recipe

April 22, 2012 by

This roasted vegetable lasagne will be the first dish in my Meatless May. It’s an incredible versatile recipe that can be eaten for breakfast, lunch or dinner. It’s cheap to prepare (especially in Autumn, when the vegetables are at their peak), is great for work lunches or dinner parties, and is loved by vegetarians and meat eaters alike.

You can use any vegetables you like, such as capsicums and mushrooms. When I first made this, I couldn’t get my jar of roasted capsicum open so I had to leave them out. To be honest, I didn’t miss them, so I haven’t added them in since.


Serves 8-10

  • 2 large zucchinis
  • About 500g orange sweet potato
  • 2 medium eggplants
  • A large handful of spinach
  • A small handful of fresh basil leaves
  • 1-2 cups combination of grated cheddar, mozzarella and parmesan cheeses (to save time use a pre-grated pizza cheese blend)
  • 1 packet of instant dried lasagne sheets (you can use fresh if you prefer)

For the bechamel:

  • 80gm butter
  • 80gm cornflour (you can use plain flour but I find cornflour gives you a smoother result and the taste cooks out more easily)
  • 3 cups milk, gently warmed
  • 1-2 cups grated cheddar cheese

For the tomato sauce:

I make this sauce a particular way because I have an irrational fear of tomato skins, but you can make a basic tomato/napolitana sauce however you like. You need about 1.5 litres of sauce.

  • 1 onion
  • 3-4 cloves garlic
  • 1 tbs dried oregano
  • 2 x 500ml bottles tomato passata

Lasagne always seems quite fiddly and complicated, but if you get everything organised well, you can multitask and bring it together in about half an hour.

Start by doing all your prep work. Grate the cheeses, chop the onion, mince the garlic and de-vein and slice the spinach. Thinly slice the eggplant, zucchini and sweet potato.

Get out 2 medium saucepans, 2 baking trays and your lasagne dish. Preheat your oven to 200 degrees celcius fanforced.

Put the zucchini, sweet potato and eggplant in a bowl and gently toss with a bit of olive oil. Spread them out among the 2 baking trays and season well with salt and pepper. Put them in the oven.

In one of the saucepans, gently sweat the onion and garlic, then add the passata and oregano. Wash the jars out with a bit of hot water and add that to the sauce. You don’t want the sauce to be watery, but it doesn’t have to be thick because it’s the moisture in this sauce that soaks into the lasagne sheets and cooks them. Let that gently simmer while you prepare everything else.

Tomato pasta sauce

Melt the butter in the other saucepan over medium heat and add the cornflour. Whisk quickly to combine the butter and cornflour and let it cook. It should smell beautiful and buttery.

Bechamel roux

Add the milk, about a cup at a time. The first cup of milk will turn the roux stiffer, so it looks a bit like a scone dough. Add another cup of milk, and whisk the lumps out. Add the final cup of milk and whisk until perfectly smooth.

Turn the heat down so the sauce can thicken. You can stop whisking and just let the sauce sit, but don’t let it burn. You cannot walk away from a bechamel! Season the sauce with salt, pepper, and half a grated fresh nutmeg.

Inside a fresh nutmeg

Inside a fresh nutmeg

Bechamel sauce

Turn the heat off and add in your 1-2 cups of grated cheddar cheese. Whisk it in until it has melted and your sauce is perfectly smooth. It should have a thick but velvety consistency.

Bechamel sauce Your vegetables should be ready after about 15 minutes. Turn once during cooking and don’t worry if they fall apart as it really doesn’t matter. That’s the beauty of lasagne – you can be a bit haphazard in your assembly and still achieve the most amazing result.

Roasted vegetables

You’re now ready to assemble. Note that when I am talking about the sauces, a “layer” refers to 2-3 ladlefuls. You don’t need to precisely cover everything, just splash on the sauce and spread it out using a spatula. You need to have enough of each sauce left to do the final layer, so just keep an eye on how much you’re using throughout the layering.

  1. Layer of tomato sauce
  2. Layer of eggplant
  3. Layer of tomato sauce
  4. Layer of lasagne sheets
  5. Layer of tomato sauce
  6. Layer of cheese sauce
  7. Layer of spinach
  8. Layer of tomato sauce
  9. Layer of lasagne sheets
  10. Layer of cheese sauce
  11. Layer of sweet potato and zucchini (I’ve just found these work nicely next to each other)
  12. Layer of tomato sauce
  13. Layer of lasagne sheets
  14. The rest of your tomato sauce
  15. The rest of your white sauce
  16. Scatter your handful of basil leaves
  17. Your 1-2 cups of cheddar, mozzarella and parmesan.

Roasted Vegetable Lasagne

Bake in the oven for 20 minutes at 200 degrees. If your cheese is browning too quickly, cover it with foil after the first 20 minutes. Turn the oven down to 180 degrees and cook for another 20-30 minutes until the pasta feels tender when you stick a knife into it.

Roasted Vegetable Lasagne

Lasagne is best eaten the next day, when the layers have set and the flavours developed. If you try to serve it hot out of the oven, the sauces will run everywhere and you won’t get a nice neat slice. You can reheat individual pieces in the microwave, or put the entire dish in the oven and reheat at 180 degrees, covered in foil, for 30 minutes.



  1. Week 1 Menu Plan for Meatless May | Essential Ingredients - [...] Tuesday: Roasted Vegetable Lasagne [...]

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