This is one of my absolutely favourite dishes and, even though it is meat free, there is nothing boring about it! The individual components can be time consuming to make and assemble – it is therefore not a quick dish. I tend to make it on a Friday night to celebrate the end of the week and to sneak in some vegetables before the weekend starts. The good thing is that I often have some lasagne left over for a speedy Saturday lunch, leaving time for other activities.
Preheat the oven to 200 C / fan 180 C. Next cut all your vegetables and place them on to a tray with baking paper. Roast the vegetables for 25 – 30 min and turn them half way through to make sure the vegetables roast evenly.
While the vegetables are roasting, dice the onion and fry in a big pot with some olive oil until they are translucent. Add two tins of chopped tomatoes and let it thicken for about 20 min. Stir occasionally.
To make the bechamel sauce – melt 50 g butter on low heat. (It is very important to work with low heat at the beginning of the process so that your butter does not burn. This will also give you time to slowly stir in all your ingredients without creating lumps).
Add 50 g flour
Combine the flour and melted butter,
gradually add 500 ml milk little by little – stirring constantly
continue stirring, while adding the milk
Add the bay leaf – still stirring
By now your vegetables should be nicely roasted. Take them out of the oven
and add them to the big pot with the tomatoes.
Combine the roasted vegetables with the thickened tomato sauce – season with salt and pepper.
The next steps are all about creating the layers for the vegetable lasagne. First spread a thin layer of bechamel sauce, followed by a layer of the vegetable mixture into a rectangular oven proof dish (about 26×14 cm).
Add 3 lasagne sheets and continue with the layers, finishing with a layer of bechamel sauce.
- 1 courgette
- 1 Aubergine
- 3 peppers
- 1 tbsp olive oil
- 1 onion
- 2 tins chopped tomatoes
- Salt & Pepper to season
- 50g butter
- 50g flour
- 500 ml milk
- A pinch of nutmeg
- 1 bay leaf
- 9 Lasagne sheets
- 1 Mozzarella ball (125g)
- 20g grated parmesan
- Pre-heat the oven to 200C/fan 180C
- Cut the vegetables in to small chunks, put on a baking tray, lined with a baking sheet, spinkle with some olive oil and roast in the oven for 20-25 min. Turn over about half way roasting time to make sure the vegetables roast evenly.
- Chop the onion and fry in some olive oil until translucent, add 2 tins of chopped tomatoes and simmer for about 20 minutes until it has slightly thickened. Stir occasionally.
- In the meantime make the béchamel sauce. Melt the butter in a pan over low heat, add the flour and stir to combine. Add the bay leaf and gradually add the milk, stirring constantly! Continue stirring until it thickens. Add a pinch of nutmeg and set aside.
- Season the tomato sauce with salt and pepper and combine with roasted vegetables.
- The last step is to assemble the lasagne in a rectangular ovenproof dish (26x24)– start with a thin layer of the bechamel sauce, then create a second layer with the vegetable mixture, followed by three lasagne sheets. Continue the layers, finishing with a bechamel layer. Thinly slice the mozzarella and lay on top of the lasagne. Sprinkle with freshly grated parmesan and bake in the oven (200C/fan180C) for 40 minutes.