Recipe: roasted vegetable lasagne

It was starting to feel like ages since I’d properly cooked anything – been really busy with work lately, plus another cat in the household = busy times! So I made sure to uphold Pasta Sunday this weekend, my mini-mission to try using my pasta machine for a different dish every week. So far we’ve had ravioli, tortellini and last week, tagliatelle with broccoli and cream (actually knocked up mid-week with some frozen unrolled dough, which works great):

This week I made a lasagne to use up some of the vegetables in the fridge. I’m getting speedier with the pasta machine each time, and the bonus of lasagne = no fiddly cutting or stuffing required. This was ready in under an hour from start to finish.

The thinness test – I can see the placemat through it!

This lasagne is really richly flavoured from the concentrated tomato sauce, charred veg and made extra-rich with the cheesy top. Josh (not a vegetarian) said it was one of the best lasagnes he’s eaten.

Roasted vegetable lasagne

Serving Size: 2-3

Roasted vegetable lasagne


  • 6-8 lasagne sheets - fresh or dried
  • 1 aubergine
  • 1 romano (sweet pointed) pepper
  • 4 large chestnut mushrooms
  • Small handful of pine nuts
  • 400g tin plum tomatoes
  • Half a white onion, sliced in half again
  • 5 or 6 sun-dried tomatoes, finely chopped
  • Milk, flour and butter
  • Grated cheddar cheese and feta cheese


  1. Chop the vegetables into 1-inch chunks, spread on a baking sheet with the pine nuts and a liberal glug of olive oil, and season. Pop into a 200-degree oven for 20-25 minutes, until soft and a little charred round the edges.
  2. Tomato sauce - chuck the tomatoes (tinned and sun-dried) and onion into a pan with a knob of butter and bubble on a medium heat until jammily reduced. Discard the onion and mix the roasted veg into the sauce.
  3. Bechamel - Whisk together a tablespoon each of butter and flour and cook for a minute. Pour in a mugful of milk and whisk until smooth and thickened. Season well and stir in a handful of cheddar.
  4. Assemble the lasagne. If you're using dried sheets, parboil them for 5-6 minutes until slightly soft. Butter a baking dish and layer up, pasta first, ending with b├ęchamel. Top with a crumble of feta and a little more cheddar and bake for 20 minutes until bubbling and browned.