Roasted vegetable lasagne
Prep:
20 mins
Cook:
65 mins
A quick and easy meal that all the family will love
3 medium red peppers, cut into strips
1 butternut squash, cut into cubes
3 courgettes, sliced lengthways
1 large red onion, roughly chopped
2 tbsp olive oil
Salt and pepper
25g flour
450ml milk
1tsp nutmeg
350g grated cheddar / mozzarella cheese
1 jar of pasta sauce
250g fresh lasagne sheets
50g spinach leaves
Preheat oven to 180°C/350°F/Gas Mark 4 and line 2 baking trays with greaseproof paper.
Add the peppers, butternut squash, courgettes and onions and liberally sprinkle with olive oil, salt and pepper.
Place the vegetables on a baking tray and cook for about 20 minutes. Remove from the oven and set aside.
To make the béchamel sauce, melt the butter in a small pan and sprinkle the flour over it.
Stir constantly and then whisk the milk in gradually until you have a smooth paste.
Add the nutmeg and the grated cheese and whisk until the cheese has completely melted. Remove from the heat.
In a baking dish, pour half the lasagne sauce over half of the vegetables and top with lasagne sheets.
Cover with half the béchamel sauce and repeat.
Cover the top layer generously with grated cheese and place in the oven to cook for approximately 45 minutes.
Serve with a leafy salad.
Serves
4
Preparation Time
20 minutes
Cooking Time
65 minutes
Main ingredients
Pasta & Noodles, Vegetables
Recipe Type
Dinner, Family Dinners, Pasta/Noodles, Vegetarian, Batch Cooking
Cuisine
Italian
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
