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Roasted vegetable lasagne
Roasted vegetable lasagne
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Winter pasta bake with flavorful roasted veggies.
Ingredients:
  • Olive oil spray
  • 2 medium zucchini, thinly sliced lengthways
  • 400g sweet potato
  • 1 large red onion, thickly sliced
  • 300g eggplant
  • 1 red capsicum, finely chopped
  • 62.50 ml shredded fresh basil
  • 125.00 ml semi-dried tomatoes, chopped
  • 700g btl Mutti Tomato Passata
  • 62.50 ml plain flour
  • 772.50 gm milk
  • 312.50 ml grated pizza cheese
  • 4 fresh lasagne sheets
  • Salt, to season
Instructions:
  • Preheat the oven to 220C/200C fan-forced and grease 4 baking trays. Arrange zucchini, sweet potato, onion, and eggplant in a single layer on the trays. Roast in batches for 15 minutes until the vegetables are tender and begin to brown.
  • In a bowl, mix together capsicum, basil, semi-dried tomatoes, and passata. Season with salt and pepper.
  • - In a saucepan over medium heat, melt butter and add garlic and flour. Cook until bubbling for about 2 minutes. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook for 10 minutes until thickened. Remove from heat and season with salt and pepper. Stir in 1/4 cup cheese until melted and season again with salt and pepper.
  • Preheat oven to 180C/160C fan-forced. Grease a 6cm deep, 29cm x 22cm ovenproof dish. Lay 1 lasagne sheet on the bottom, tailored to fit. Add 1/3 of the vegetables on top. Drizzle with 1/3 of the tomato mixture and then cheese sauce. Lay another lasagne sheet, tailored to fit, and layer with remaining vegetables, tomato mixture, and half of the remaining cheese sauce. Finish with the last lasagne sheet, remaining vegetables, tomato mixture, and the rest of the cheese sauce.
  • Lay the last lasagna sheet over the filling, adjust to fit. Pour over the last of the cheese sauce and sprinkle evenly with the remaining cheese. Cover with foil and bake for 30 minutes. Uncover and bake for 20 minutes until the top is golden brown. Let it stand for 5 minutes before serving.

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