Roasted Mediterranean Vegetable Lasagne

Roasted Mediterranean Vegetable Lasagne is packed with veggies, green lentils & a homemade creamy béchamel sauce. For vegetarian’s & meat lover’s alike!


Roasted Mediterranean Vegetable Lasagne has become a firm favourite here at the Kitchen Shed, so much so that I haven’t made a meat version in years. It’s a healthy alternative, filled with roasted mediterranean vegetables, green lentils, a rich tomato sauce and topped with a creamy bechamel sauce.
You can use a mixture of any mediterranean vegetables you like, roasting them first concentrates the flavours. Whilst mushrooms are a fungi and not a vegetable, we do like to add them to our lasagne but it’s up to you whether or not to include mushrooms. The green lentils ensure the lasagne is packed with protein as well as being great for absorbing the flavours of herbs and garlic in the tomato sauce. I use mozzarella cheese to top the lasagne but you can top with a cheese of your choice – I tend not to use parmesan as it’s generally not vegetarian.


I usually make a large Roasted Mediterranean Vegetable Lasagne for visitors but when there’s only two of us eating, I halve the recipe and make a smaller one. That said, if you do have any left over, this lasagne reheats extremely well to eat later in the week. Also, the cornflour in the white sauce stabilises the sauce making it suitable for freezing so you can even pop leftover lasagne in the freezer.
Serve Roasted Mediterranean Vegetable Lasagne with a salad but if you want a double carb hit we enjoy it with a Garlic and Herb Twister Bread too. We have, on occasion, been known to serve lasagne with chips although always our healthy low fat oven chips using only a drop of oil 🙂

 


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.

 


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You can make the sauce in advance, it will keep in the fridge for up to 3 days.

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