Roast up a selection of your favourite vegetables and layer them with a delicious tomato sauce in this simple Roasted Vegetable Lasagne.
As we sit here and wait for one of the worst storms in a few years to hit the UK, that means that our thoughts head towards comfort food and snuggling up under the duvet for the evening. I think most people would consider lasagne (or lasagna if you are in a part of the world that spells it that way) one of the ultimate comfort foods. Pasta, cheese and a rich tomato sauce just screams comfort food.
Many people think that Italian food is off limits if you are trying to lose weight, but it can actually be really healthy if you are mindfull of the serving size of the pasta and if you pack it full of vegetables, then it has an extra healthy boost. A serving of this lasgane is healthier than many recipes, and it is only 200 calories per portion.
The tomato sauce that I have used in this recipes is the best and simplest pasta sauce I have tasted. I have never been to Italy, so I am sure I will change my mind after I do go, but it really is that good. When making it, my house fills up with such amazing smells. The best thing is that this recipe leaves leftover tomato sauce, which freezes well. So you have an extra quick meal that can be thrown together a could of days after making this. The lasagne also freezes well if you have leftovers.
How to make Roasted Vegetable Lasagne – Serves 4:
Roasted Vegetable Lasagne
Ingredients
- 1 medium onion diced
- 800 g chopped tomatoes
- 4 garlic cloves crushed
- 4 tbsp fresh basil chopped
- 1 pinch sea salt and black pepper
- 2 courgettes (zucchini) sliced thinly lengthways
- 1 aubergine (eggplant) sliced thinly lengthways
- 4 medium bell peppers mixed in colours, cut in to strips
- 6 wholewheat lasagne sheets
- 125 g ricotta cheese
- 30 g mozzarella cheese shredded
- 1 tbsp olive oil
Instructions
- Add the olive oil to a pan heat and add the onion and cook for 5 minutes. Add the garlic, tomatoes, basil and salt and pepper and simmer for 20 minutes.
- Put the vegetables on a baking tray and put in the oven at 200C/390F for 30 minutes.
- Once the sauce and vegetables are cooked, it is time to start making the lasagne. Take a 10inch x 6inch dish and add some of the tomato sauce to the bottom. Top with 3 lasagne sheets and then spread half of the ricotta on top of the sheets. The next layer is half of the roasted vegetables. Repeat this by adding some tomato sauce, then the rest of the lasagne sheets, the remaining ricotta and finishing with the rest of the roasted vegetables. Top with the shredded mozzarella.
- Put back in the oven and cook for 30 minutes.
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Charlescent says
3rd August 2015 at 10:50 pmTo solve the problem, I roasted the vegetables first and didn’t precook the noodles, and the result is a delicious one-dish dinner.
Charlotte says
13th January 2014 at 2:42 pmMade this last night and it was amazing – so easy but so tasty! Can totally recommend – yummy! 🙂
Mr London says
28th October 2013 at 1:49 pmThat looks bloody delicious, I am going to take a quick trip down to Tesco and grab aubergines and give it a go – vegetarian lasagne is something I’ve never tried. I would add a carrot or two too, just because my mum always did!
Mr London says
28th October 2013 at 11:12 pmI never got round to making it tonight but I did pick up the required ingredients, it’s on the cards for tomorrow 🙂 not too sure the kids will like it but you never know till you try – I’ll be sure to post back once it’s done, thanks again for the recipe 🙂
Erin says
28th October 2013 at 1:00 amHow many portions does the recipe make? This looks amazing and I think I may be trying it later this week!
Erin says
28th October 2013 at 3:24 pmI’m such a doofus – thanks!! LOL
Fiona says
27th October 2013 at 7:06 pmWe are having lasagne tonight too, but we are having it with turkey mince. My boyfriend would not be happy with a vegetarian lasagne lol. I have sneaked some spinach in to it though. He works away a lot, so I will be making this when he is gone.
Louisa says
27th October 2013 at 7:02 pmThat tomato sauce sounds really good. I am ashamed to admit that I have always bought it ready made, but if it is this easy, I will not buy it again. Thanks for the recipe Danni.
Tammy says
27th October 2013 at 6:58 pmDo you not need some kind of white sauce with this? I must admit, I have always used the jars of Dolmio to make lasagna and always topped it off with the white sauce. Is it not needed?
Shelley says
27th October 2013 at 6:54 pmI think my husband would miss the meat in this recipe. I suppose I could always just make it for me and freeze the rest for my lunches.
Lucy says
27th October 2013 at 6:51 pmI am putting this on my meal plan for the week. I love Italian food. You are right, it is really comforting.
Nancy says
27th October 2013 at 6:49 pmI never knew that you called eggplant aubergine over in the UK. A good recipe and some extra knowledge. I love it 🙂
Amy says
27th October 2013 at 6:42 pmI love lasagna. It is my trigger food though and I could eat the whole pan.
Carmen says
27th October 2013 at 6:41 pmIt is so windy here in Bristol. I hope it is not too bad where you are. If I wasn’t so full from the roast beef I just ate, I would be wanting this right now. It looks lovely though x