Roasted vegetable lasagne


Preparation: 30 mins
Cooking: 30 mins
Serves: 4


  • 1 aubergine, cut into 1/4inch cubes
  • 100g sliced mushrooms
  • 2 sliced courgettes
  • 1 onion
  • 2 red peppers
  • 1 garlic clove
  • 1 jar tomato sauce
  • 1 tub ricotta cheese
  • 1 bunch fresh basil
  • 100g grated cheese
  • 8 sheets fresh lasagne
  • 3 tbsp olive oil
  • Salt and pepper to season


1. Roast all prepared vegetables with garlic and olive oil in a shallow tray. Season with salt and pepper. Bake for 30 minutes, turn vegetables over after 15 minutes to avoid burning.

2. In a baking dish layer the tomato sauce, roasted vegetables and ricotta cheese and top with a layer of lasagne sheets. Repeat the process to produce a second layer. Top the second layer with the remaining ricotta cheese and sprinkle with the grated cheese and fresh basil.

3. Bake in a preheated oven 190/375F/Gas 5 for 30 minutes.

Here's what you'll need:

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