Wholesome Roasted Vegetable Lasagne Recipe
Roasted vegetable lasagne is a delicious and comforting dish that is perfect for vegetarians, vegans, and anyone looking for a hearty and satisfying meal. This recipe features a medley of seasonal vegetables roasted to perfection, layered with rich tomato sauce and creamy plant-based bechamel. The result is a mouthwatering and nutritious lasagne that will please even the most discerning palates.
Ingredients:
– 2 red bell peppers, sliced
– 2 zucchinis, sliced
– 1 large eggplant, sliced
– 1 red onion, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 500g passata
– 1 tsp dried oregano
– 1 tsp dried basil
– 1 tsp garlic powder
– Lasagne sheets
– 500ml plant-based milk
– 50g vegan butter
– 50g plain flour
– Nutmeg, grated
– Vegan cheese, grated (optional)
Roasting the Vegetables
1. Preheat the oven to 200°C.
2. In a large baking tray, toss the sliced bell peppers, zucchinis, eggplant, and red onion with olive oil, salt, and pepper.
3. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
Making the Tomato Sauce
1. In a saucepan, heat the passata over medium heat.
2. Add oregano, basil, garlic powder, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Making the Bechamel Sauce
1. In a separate saucepan, melt the vegan butter over medium heat.
2. Add the flour and whisk continuously to form a roux.
3. Gradually pour in the plant-based milk, whisking to avoid lumps.
4. Cook the sauce until it thickens, then season with salt, pepper, and a pinch of grated nutmeg.
Assembling the Lasagne
1. Preheat the oven to 180°C.
2. In a baking dish, spread a thin layer of tomato sauce at the bottom.
3. Arrange a layer of lasagne sheets over the sauce.
4. Add a layer of roasted vegetables, followed by a drizzle of bechamel sauce.
5. Repeat the layers until all ingredients are used, finishing with a final layer of bechamel sauce on top.
6. Sprinkle grated vegan cheese over the lasagne, if desired.
Baking the Lasagne
1. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
3. Allow the lasagne to cool slightly before serving.
Enjoy this delectable roasted vegetable lasagne with a side salad for a complete and satisfying meal. The combination of caramelized vegetables, flavourful tomato sauce, and creamy bechamel makes this vegan dish a standout choice for any occasion. Indulge in this comforting recipe that is sure to become a favourite at your dinner table.