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Vegetable lasagne


You can use any mix of vegetables for this lasagne – it’s a great way to use up leftover cooked vegetables or odds and ends in the vegetable rack.  

  • 2 small aubergines, cut into chunks
  • 2 onions, peeled and cut into wedges
  • 2 red peppers, cut into wedges
  • 2 courgettes, sliced
  • 5 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 2 celery sticks, sliced
  • 2 large carrots, peeled and chopped
  • 680g passata
  • 1 tbsp tomato purée
  • ½ tsp sugar
  • 1 tsp dried oregano
  • Salt and pepper to season

For the white sauce

  • 50g salted butter
  • 50g plain flour
  • 500ml RSPCA Assured milk
  • 50g freshly grated organic Parmesan cheese
  • ¼ freshly grated nutmeg

To assemble

  • 12 fresh lasagne sheets, each about 10 x 18cm
  • 1 x 125g ball mozzarella, drained and ripped
  • Preheat the oven to 220°C/fan 200°C/gas 7.
  • Mix the aubergines, onions, peppers and courgettes with three tablespoons of the oil, and a little seasoning in a bowl.
  • Transfer to a large roasting tin and roast for 30 minutes, or until soft.
  • Meanwhile, heat the rest of the oil in a large saucepan.
  • Fry the celery and carrots and cook over a medium heat for five minutes.
  • Add the garlic and cook for a further for four minutes until the vegetables are lightly coloured and soft.  
  • Add the passata, tomato purée, sugar and oregano.  
  • Remove the roasted vegetable from the oven and add to the tomato sauce.
  • Lower the heat and cook, uncovered, for 20 minutes, stirring occasionally, until the sauce thickens slightly but the vegetables still hold their shape.  Season with salt and pepper to taste.
  • Preheat the oven to 200ºC/fan 180°C, gas 6.
  • For the white sauce, melt the butter in a large saucepan over a medium heat.
  • Stir in the flour and cook for one minute until it becomes light brown in colour.
  • Gradually whisk in the milk, lower the heat and cook for 10 minutes, whisking constantly.
  • Once thickened, stir in the parmesan cheese and nutmeg. Season with salt and pepper and set aside to slightly cool.
  • Spread a quarter of the cheese sauce in the bottom of a deep ovenproof dish measuring about 25 x 25cm.
  • Lay four lasagne sheets on top cutting the sheets to fit if necessary.
  • Spread half of the tomato and vegetable sauce over the pasta and top with a third of the remaining cheese sauce.
  • Lay four more sheets of lasagne on top and cover with the remaining tomato and vegetable sauce.
  • Spread over half the remaining cheese and top with a final layer of lasagne sheets.
  • Gently spread the rest of the cheese sauce on top, making sure that you completely cover the pasta.
  • Sprinkle with the mozzarella and remaining parmesan.
  • Bake in the oven for 35 minutes. Switch the oven off and leave the lasagne in the oven for 15 minutes. 
  • Take out of the oven and set the dish aside to rest for 10 minutes before serving – this makes it much easier to slice.
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