Roasted vegetable lasagne
recipe
Roasted vegetable lasagne
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Keep vegetarians and meat-eaters happy - make two classic sauces, then assemble your lasagnes
Ingredients
- 3 red peppers
- 2 aubergines
- 8 tbsp olive oil, plus a little for greasing
- 1/2 quantity tomato sauce
- 300g pack fresh lasagne sheets
- 1/2 quantity white sauce
- 125g ball mozzarella, torn into strips
- handful cherry tomatoes, halved
Serves:
6
Preparation:
25
Cook Time:
70
Total Time:
95min
Directions
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- Heat oven to /fan /gas Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about cm thick. Lightly grease large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for mins until lightly browned.
- Reduce oven to /fan /gas Lightly oil an ovenproof serving dish ( x cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have layers of pasta.
Source: BBC Good Food magazine
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