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 Vegetable Lasagne Recipe

Vegetable Lasagne Recipe
Golden Roasted Vegetables - Creamy Toasted Bechamel

Pam's famous roasted 
Vegetable Lasagne Recipe.
Fed up with heavy meaty Dishes? Want something Light and Tasty?
Mediterranean flavors, brought out by roasting the vegetables in the oven and the addition of smoky Spanish pimenton (smoked sweet paprika). 
Then a smooth creamy bechamel with cheddar cheese and parmesan.
Golden brown on top and baked to perfection.
Go ahead and try it for yourself, it's easy and simple to prepare.
We make our own fresh pasta recipe and use this great pasta rolling machine for perfect results every time...but of course you can use a good quality dried one if you prefer. Sometimes you just don't have enough time!!

Looking for other great Vegetable Recipes? Search the Site here:

Vegetable Lasagne Recipe Ingredients 
For Four to Six People

  • 2 Medium aubergines - cut into 1" cubes
  • 2 Medium courgettes - cut into 1" cubes
  • 1 Large onion - coarsley chopped
  • 1 Full head of garlic
  • 1 Small green pepper in 1" squares
  • 1 Small red pepper in 1" squares
  • 1 Large Can of Chopped Tomatoes - drained
  • 1 Handfull of fresh basil leaves
  • 3 Tablespoons of extra virgin olive oil (EVOO)
  • 1 Heaped teaspoon of Pimenton (Spanish smoked paprika)
  • 1/2 A Teaspoon of chilli powder.
  • 1 Handfull of fresh flatleaf parsley - chopped
  • Salt and black pepper
  • Lasagne made from our fresh pasta recipe no need to cook it use raw.  Or...
  • 1 pack of good quality dried Lasagne...use it uncooked for this recipe.

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For the QUICK Bechamel Sauce
  • 2oz. Plain flour
  • 2ozs. Butter
  • 1pt. Milk
  • 1/2 A veggie bouillon cube
  • 1 Grating of fresh nutmeg
  • 4 ozs. Grated strong cheddar cheese.
For the Topping
  • Freshly grated Parmesan 
  • Fresh wholemeal breadcrumbs.

Vegetable Lasagne Recipe Method

  1. Right - First heat your oven to 475ºf./240ºc. gas mark 9.
  2. Then pour the olive oil into a large roasting tray and arrange the aubergines, courgettes, onions and peppers in the bottom.
  3. Add the paprika and chilli, salt and pepper and mix well.
  4. Throw in the head of Garlic - skin and all.
  5. Roast the vegetables for about 30 - 40 minutes until golden brown, giving the tray a good shake every ten minutes or so. Remove from the oven.
  6. Take out the garlic - which will now be cooked through, and with the side of a heavy knife, on a chopping board, squash the gooey garlic out. Discard the skin. 
  7.  Stir the basil leaves, roughly torn up, half the parsley and the tomatoes into the vegetable mixture.
  8. Meanwhile make your quick bechamel sauce.
  9. Melt the butter - add the flour and whisk in half the milk.
  10. Now add the veggie bouillon cube and grate in some nutmeg to taste.
  11. Whisk in the rest of the milk - cooking until you have a smooth sauce.
  12. Now whisk in your garlic goo - Yummy!
  13. Turn the oven down to 350ºf./180ºc. gas mark 4.
  14. Grease an 8"x12"x2" ovenproof casserole and cover the bottom with a layer of lasagne.
  15. Add one third of the vegetable mix - a third of the cheddar and a layer of sauce.
  16. Another layer of lasagne.
  17. Another layer of vegetables - cheddar and sauce.
  18. Another layer of lasagne.
  19. Another layer of vegetables - cheddar and sauce. Topped with the grated Parmesan and breadcrumbs. You have now finished building your vegetable lasagne recipe.
  20. Bake it in the oven for thirty minutes...Just time to have a well earned glass of wine!!
  21. Serve immediately....absolutely delicious!!!
Pam's tip: If you want a firmer vegetable lasagne recipe let it sit overnight in the fridge and then reheat and serve the following day.

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