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
- 1 medium red onion diced
- 0.5 small butternut squash peeled and diced
- 1 courgette (zucchini) diced
- 0.5 head small cauliflower chopped in to small pieces
- 0.5 head small broccoli chopped in to small pieces
- 4 medium bell peppers mixed in colours, cut in to chunks
- 4 portions of Easy Tomato Pasta Sauce
- 6 fresh lasagna sheets pre-boiled
- 100 g cheddar
- 40 g mozzarella cheese shredded
- 1 tbsp olive oil
- 500 ml whole milk
- 50 g plain flour
- 50 g butter
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