Roasted Vegetable Lasagne. I do love a good vegetable lasagna and roasting the vegetables instead of cooking on a stove top gives. Roasted Vegetable Lasagna from Barefoot Contessa. This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and lots of cheese.
This hearty vegetable lasagne will be loved by vegetarians and meat-eaters alike.
Layer half the mozzarella slices on top, then cover with half the lasagne sheets.
Roasted vegetable lasagna was one of my most requested recipes when I was a personal chef.
You can cook Roasted Vegetable Lasagne using 15 ingredients and 8 steps. Here is how you cook it.
Ingredients of Roasted Vegetable Lasagne
- Prepare 1 of large red onion.
- Prepare 3 cloves of garlic.
- It's 1 handful of fresh thyme.
- Prepare 1 handful of fresh basil.
- Prepare 3 of coloured peppers.
- It's 1 of medium aubergine.
- It's 1 of large courgette.
- Prepare 12 sheets of lasagne pasta.
- You need 1 tin of chopped tomatoes.
- It's 50 g of grated parmesan.
- Prepare 300 ml of passata.
- It's 100 g of grated extra mature cheddar cheese.
- Prepare 300 g of cottage cheese.
- You need 150 ml of whole milk.
- You need 300 g of mozzarella.
Some of my clients were long-term regulars, and each time I cooked for them I'd. This lasagne is easy to make and meat-free, with alternating layers of complementary, contrasting flavours: smashed tomato sauce, lemon and herb scented zucchini. Roasted vegetable lasagna is so rich and comforting, you won't miss the meat! Roasted vegetable lasagna is one of those classics that will never go out of style.
Roasted Vegetable Lasagne step by step
- Half or quarter the peppers and slice the courgette and aubergine into half centimetre thick slices. Put on a baking tray, drizzle generously with vegetable oil and place into the oven at 190 degrees (170 fan). Remove from the oven when the peppers show signs of gentle scorching (blackness) on their edges.
- Chop the onion and finely chop the garlic. Add to a pan on a medium heat with vegetable oil and cook until the onions are softened.
- Strip the thyme leaves from the stalks and chop finely, add to the pan with the chopped tomatoes and passata. Reduce the heat to a gentle simmer.
- Chop the roasted vegetables into cubes and add to the pan. Summer for 5 minutes.
- Finely chop the fresh basil, stir into the pan and turn off the heat.
- Blend the milk, cottage cheese and mozzarella together in a bowl to create béchamel sauce. (500ml of store bought béchamel will also suffice).
- Spoon the pan mix into a thin layer on the base of an oven dish, next add a layer of dry pasta, followed by a thin layer of béchamel sauce. Repeat this process twice more (or until all ingredients are used up depending on the size of the pan).
- Sprinkle all of the cheese over the top of the last layer of béchamel and place the dish into the oven at 180 degrees (160 fan) for 40 minutes. Keep checking the oven until the the surface of the lasagne is to your liking.
Place a layer of dried lasagne pasta sheets on the. Last year when we were in South Africa we went over to my mom's childhood friends home for a home cooked meal. A rustic lasagne that's rammed with veggies. Sure to become a family favourite. Remove roasting tin from oven, then mix through cherry tomatoes and artichokes.