Roasted Mediterranean Vegetable Lasagne
 
Prep time
Cook time
Total time
 
Roasted Mediterranean Vegetable Lasagne is packed with veggies, green lentils & a homemade creamy béchamel sauce. For vegetarian's & meat lover's alike!
Author:
Recipe type: Main
Cuisine: Italian
Serves: 6 to 8 or halve the ingredients and it will serve 3 to 4.
Ingredients
Tomato Sauce:
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 3 garlic cloves crushed
  • A big squirt of tomato puree
  • 6 large tomatoes, skinned and chopped or 1 tin of chopped tomatoes
  • A splash of balsamic vinegar
  • 1 teaspoon sugar
  • Salt and pepper
  • A handful of freshly chopped basil
Filling:
  • 3 red peppers – diced
  • 2 small courgettes – sliced
  • 1 small aubergine – diced
  • Salt and pepper
  • 2 tablespoons olive oil
  • 6 to 8 mushrooms – thickly sliced
  • 150 g (1/2 cup) dried green lentils – cooked (or 1 tin green lentils)
  • 8 to 10 lasagne sheets (I used ready made no soak from a packet)
White Sauce:
  • 75 g (1/3 cup) butter
  • 4 tablespoons plain flour
  • 1 tablespoon cornflour
  • 500 ml (2 cups) milk
  • Salt and pepper
  • ½ teaspoon freshly grated nutmeg
Topping:
  • 100 g (1 cup) grated mozzarella
You will need:
  • 1 large roasting tray and a 2 litre shallow baking dish or if you are making the smaller version a 1 litre shallow baking dish.
Instructions
Make your tomato sauce:
  1. Heat the vegetable oil in a saucepan. Add the diced onion and cook until softened – about 8 to 10 minutes.
  2. Add the garlic and tomato puree and cook through for a couple of minutes.
  3. Add the fresh or tinned chopped tomatoes along with a splash of balsamic vinegar and sugar. Cover and simmer on a gentle heat for about half an hour.
  4. Remove from the heat and leave to cool for a few minutes before whizzing with a stick blender. Add salt and pepper to taste and your freshly chopped basil.
Roast your vegetables:
  1. Lightly oil a roasting tray and arrange the red peppers, aubergine and courgettes on the tray.
  2. Toss with the olive oil and season. Roast in the oven 15 minutes.
  3. Remove from the oven and add the mushrooms to the rest of the veg, drizzle with a touch more oil and roast for a further 15 mins.
Make your white sauce:
  1. Melt the butter in a saucepan, stir in the flour and cornflour and cook through for 2 minutes.
  2. Keep on a medium heat and whisk in the milk a little at a time. Bring to the boil, whisking as you go.
  3. Turn the heat down and cook until the sauce starts to thicken.
Assemble your lasagne:
  1. Preheat oven to Gas Mark 6 /200℃ /400℉
  2. Lightly oil your ovenproof dish.
1st layer:
  1. Evenly arrange a third of the roasted veg on the bottom of the dish.
  2. Spread a third of the lentils evenly over the veg.
  3. Cover with a third of the tomato sauce.
  4. Top with a layer of lasagne sheets.
2nd layer:
  1. Evenly arrange a third of the roasted veg on the lasagne sheet already in the dish.
  2. Arrange a third of the lentils evenly over the veg.
  3. Cover with a third of the tomato sauce.
  4. Drizzle a third of the white sauce over the tomato sauce.
  5. Top with a layer of lasagne sheets.
3rd layer:
  1. Evenly arrange a third of the roasted veg on the lasagne sheet already in the dish.
  2. Arrange a third of the lentils evenly over the veg.
  3. Cover with a third of the tomato sauce.
  4. Spread the remaining ⅔ of the white sauce over the tomato sauce to give an extra thick creamy layer to your lasagne.
Bake:
  1. Scatter the grated mozzarella over the top and bake for 40 to 45 minutes until bubbling and golden.
  2. If you are making the smaller version, bake for 25 to 30 minutes.
  3. Leave for about 10 minutes before serving.
Notes
Cooking time is for the prepared lasagne.
Recipe by Tales From The Kitchen Shed at http://www.talesfromthekitchenshed.com/2015/10/roasted-mediterranean-vegetable-lasagne/