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Roasted Vegetable Lasagna
Roast up a selection of your favourite vegetables and layer them with a delicious tomato sauce in this simple Roasted Vegetable Lasagna.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 627 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 red onion diced
- 0.5 small butternut squash peeled and diced
- 1 Courgette (zucchini) diced
- 0.5 head cauliflower small; chopped in to small pieces
- 0.5 head broccoli small; chopped in to small pieces
- 4 bell peppers mixed in colours, cut in to chunks
- 4 portion tomato pasta sauce
- 6 fresh lasagna sheets pre-boiled
- 100 g cheddar cheese
- 40 g mozzarella shredded
- 1 tablespoon olive oil
- 500 ml whole milk
- 50 g plain flour
- 50 g butter
- 1 pinch sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Chop 1 Red onion, 0.5 small Butternut squash, 1 Courgette (zucchini), 0.5 head Cauliflower, 0.5 head Broccoli and 4 Bell peppers and spread them evenly over a large baking sheet. Drizzle with 1 tablespoon Olive oil.
- Mix well and roast in the oven for 35-40 minutes.
- Add 4 portion Tomato pasta sauce and mix well.
- Put 500 ml Whole milk, 50 g Plain flour and 50 g Butter into a sauce pan over a medium heat and whisk until the butter melts and the sauce is thickened and then season with 1 pinch Sea salt and ground black pepper.
- Spread half the vegetable and sauce over the bottom of a large baking dish.
- Lay half of the 6 Fresh lasagna sheets over the vegetables and then some of the white sauce. Repeat with another layer of vegetables and lasagna sheets.
- Spread the rest of the white sauce evenly over the lasagna sheets.
- Cover with 100 g Cheddar cheese and 40 g Mozzarella.
- Put in the oven for 35 minutes.
Cup of Yum
Notes
- We have used our homemade easy tomato sauce, however if you want to save some time then you could use a jar of your favourite pasta sauce.
- For extra flavour, add some goats cheese just before putting it in the oven.
- Give this lasagna a green boost by mixing some spinach in with the roasted vegetables.
- If you are not going to pre-boil the fresh lasagna sheets, you will need to add a little extra liquid to the pasta sauce, so the lasagna sheets cook.
- Make sure the vegetables have lots of room in the baking tray, otherwise they will steam rather than roast. Separate them on to two baking trays if they need extra room.
Nutrition Information
Serving
1portion
Calories
627kcal
(31%)
Carbohydrates
73g
(24%)
Protein
27g
(54%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Cholesterol
120mg
(40%)
Sodium
443mg
(18%)
Potassium
1520mg
(43%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Vitamin A
15126IU
(303%)
Vitamin C
285mg
(317%)
Calcium
503mg
(50%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 627
% Daily Value*
| Serving | 1portion | |
| Calories | 627kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 120mg | 40% |
| Sodium | 443mg | 18% |
| Potassium | 1520mg | 32% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 15126IU | 303% |
| Vitamin C | 285mg | 317% |
| Calcium | 503mg | 50% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.