Roasted Vegetable Lasagne
(from fearama’s recipe box)
Prep time: 20 minutes
Cook time: 45 minutes
Serves 2 people
Categories: Pasta, Vegetarian
Ingredients
- 1 red peppers
- 1 aubergines
- 2 tbsp olive oil , plus a little for greasing
- 1/8 quantity tomato sauce (see below)
- 100g fresh pack lasagne sheets
- 1/8 quantity white sauce (see below)
- 45g ball mozzarella
- handful cherry tomatoes , halved
Directions
-
at oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
-
duce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 × 20cm). 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 3 layers of pasta.
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To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.