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Roast vegetable lasagne

The mercury is starting to drop so in my house we are starting to gravitate towards heartier warming meals that feel like a big hug. This little gem is definitely one of those! Aside from my daughter picking out the eggplant, its a family fave at the moment.

Ingredients

  • 2 medium sweet potato
  • 2 medium eggplants
  • 3 zuchinni
  • 2-3 red capsicum
  • 1 tin chopped tomato
  • 1/2 jar pesto
  • 2 cups bechamel sauce (recipe here)
  • 1 box wholemeal lasagne sheets
  • Grated cheese for topping

Directions

Preheat your oven to 180ºC and line a few baking trays with baking paper. Slice all of your veggies, except the capsicum, into approximately 1cm pieces, lengthways. Remove the seeds and centre from your capsicum and slice into 2-3 large flat pieces. You can now arrange these roughly on your baking trays. It doesn't matter too much if the overlap a bit. Drizzle with olive oil and bake for 30 minutes.

While your veggies are roasting you can make the bechamel sauce, using this recipe.

Now it's time to assemble your creation. Personally, if I have time during the day I do all of this then, so that later when the kids are home and we have after school activities and everything else, all I need to do is take my pre-built lasagne and put it into the oven. You could even make a double batch and freeze one uncooked for a later date if you were feeling particularly organised. The first layer to go into your baking dish is the pasta sheets. I tend to break them a bit if the dish I am using is the wrong shape, just so I can completely cover the dish. Follow with 1/3 of the tinned tomato and half of the roast veggies. Spread pesto over ther veggies and then pour a bit less than half of your bechamel sauce over the top. Repeat. To finish, top with lasagne sheets, the remaining tomato and bechamel and a handful or so of grated cheese.

Cook for 30 minutes in an oven preheated to 180ºC.


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