Roasted Vegetable Lasagne

Serves: 6
Oven Temperature: 220ºC/435ºF/Gas 7
Cooking Time: 40 minutes

2 peppers
1 courgette
1 red onion
1 small aubergine
a few cherry tomatoes
vegetable oil
8 sheets of lasagne
100g fresh spinach
Tomato Sauce Ingredients
1 onion
2 cloves of garlic
1 tin of tomatoes
100ml water
A tsp of vecon stock paste or a crumbled stock cube
White Sauce Ingredients
40g margarine
40g plain flour
750ml soya milk 1/2 tsp vecon or a large pinch of salt

1) Cut the vegetables into appropriately sized pieces (i.e. quarter the peppers, slice the courgette and aubergine length-ways, cut the red onion into chunks) drizzle with oil and roast in a hot oven for about 30 minutes.
2) Meanwhile, make the tomato sauce. Chop the onion and garlic and fry gently in a little oil until softened. Add the tin of tomatoes, water and vecon/stock. Simmer for about 15 minutes. You can blend up the sauce if you like it smooth, or leave it as it is.
3) For the white sauce, melt the margarine in a pan. Stir in the flour and cook for a couples of minutes, being careful not to let it brown. Remove from the heat and stir in the soya milk a little at a time, stirring in the milk so that it doesn’t go lumpy. Bring back to the boil and simmer for a few minutes until the sauce has thickened. Season to taste with salt or stock paste.
4) Put the roasted vegetables in a large ovenproof dish. Scatter over half the spinach, and layer half the lasagne sheets over the top, making sure that there aren’t any big gaps between sheets.
5) Pour the tomato sauce over the lasagne sheets, then scatter over the rest of the spinach and arrange the rest of the lasagne sheets on the top.
6) Finally pour the white sauce over the top, and cook for about 40 minutes at 220ºC/435ºF until the pasta is cooked and the top has browned.

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