a slice of transatlantic notes' roasted vegetable lasagna rests on a large silver spatula on a small grey plate
Recipes

Roasted Vegetable Lasagna

What’s not to love? It’s a vegetarian lasagna! Comforting, delicious and packed full of flavour, you really can’t go wrong when making this for dinner and sharing it with family and friends …

graphic link to a recipe post on transatlantic notes called roasted vegetable lasagna

INGREDIENTS (SERVES 8):

2 bell peppers (I use orange and yellow ones)

2 medium zucchini (courgette)

1 medium eggplant (aubergine)

1 medium red onion

8 oz (227g) mushrooms

3 cups baby spinach

2 garlic cloves, crushed

4 tablespoons olive oil

2 tablespoons balsamic vinegar

3/4 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon salt

24 oz (1.5 lb) jar marinara sauce

12 oven-ready lasagne sheets (the wider, flat style)

On top of a large decorative wooden tray (painted with red flowers) sits Transatlantic Notes’ homemade lasagna (still in its rectangular baking dish). Just above the dish is a fresh, clean white and blue striped tea towel.

CHEESE SAUCE:

2 tablespoons butter (I used a vegan version)

2 tablespoons all-purpose flour

3 cups dairy milk

3 cups *cheddar cheese, grated

1/2 cup *parmesan cheese, grated

1 teaspoon garlic powder

1 teaspoon mustard

1/4 teaspoon salt

*Some cheeses contain animal-based enzymes/rennet so if this dish needs to be strictly vegetarian (uses microbial enzymes/rennet), look carefully at the label. I use vegetarian cheeses from the 365 Whole Foods range.

DIRECTIONS:

Preheat oven to 425℉.

Chop all the vegetables (except for the spinach — that gets added later) into small, bite-sized pieces and place them into a large bowl. In a cup or jug, mix together the olive oil, balsamic vinegar, crushed garlic, oregano, basil, thyme and 1/2 teaspoon of salt. Pour this over the chopped vegetables and stir/mix together until evenly coated.

Spread out the seasoned vegetables onto a large sheet pan in a single layer, making sure they don’t overlap. Roast in the oven for 15-20 minutes or until tender, browning and with some char (check halfway through as some ovens may vary). Carefully spoon all of the roasted vegetables back into the large bowl, add the spinach and then pour over the jarred marinara sauce. Stir together until evenly combined.

*This step is not necessary but I spread out the oven-ready lasagne sheets in a sheet pan and cover with hot water to soften. This makes it easier if/when I need to cut or resize the pasta layer to make sure there are no gaps.*

On top of a large decorative wooden tray (painted with red flowers) sits Transatlantic Notes’ homemade lasagna (still in its rectangular baking dish). Next to it is a small grey plate with a slice of the lasagna on it still resting on a silver serving spatular. Near the spatula is a fresh, clean white and blue striped tea towel.

Reduce oven temperature to 375℉.

To make the cheese sauce, melt the butter in a large saucepan over medium-high heat. Mix in the flour and continuously stir together for a couple of minutes until it combines into a slightly bubbling paste (do not let it brown). Add the milk a cup at a time, constantly stirring and letting it heat through for a few minutes before you add the next cup. When all milk has been added, keep stirring until it thickens and starts to boil. Reduce heat to medium and add the garlic powder, mustard and 1/4 teaspoon of salt, keep stirring for another few minutes making sure the sauce doesn’t froth up and boil over. Reduce heat to low and add the cheese, stirring until fully melted and combined. Turn off heat set aside. Now it’s time to build your lasagna:

  1. Thinly spread a small amount of roasted vegetable marinara (about a cup) on the bottom of a 13×9-inch baking dish.
  2. Cover with a layer of pasta sheets (use 3 to 4).
  3. Top with half the remaining roasted vegetable marinara — spread out evenly.
  4. Pour one-third of the cheese sauce evenly over the marinara.
  5. Cover with a layer of pasta sheets (use 3 to 4).
  6. Top with the rest of the roasted vegetable marinara — spread out evenly.
  7. Pour one-third of the cheese sauce evenly over the marinara.
  8. Cover with a layer of pasta sheets (use 3 to 4).
  9. Pour one-third of the cheese sauce evenly over the pasta sheets.
  10. Sprinkle with parmesan cheese.

Bake in the oven for 20 to 30 minutes or until the top is golden brown and bubbling. Allow to cool out of the oven for at least 20 minutes before serving (goes really well with a crisp, green salad or some garlic bread).

Enjoy!

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34 thoughts on “Roasted Vegetable Lasagna”

  1. Hi Molly,

    This sounds absolutely delicious. My wife and I are part of a ‘Meat-free Monday’ group and so we’re always on the lookout for recipes that fit the bill. I’ll pass the details to the chef!

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  2. This looks and sounds absolutely delicious! i haven’t had a lasagna in so long, I don’t think I’ve ever tried one with aubergine. I need to give it a go x

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  3. I love lasagna although I haven’t made a vegetable one before. Maybe I should! Thanks for sharing the recipe!

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  4. I am saving this recipe for sure. I have been trying to eat more of a vegetarian diet these days so this was perfect! (gotta save the planet you know)

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  5. Oh my goodness, this looks absolutely delicious, and as I’m trying to cut down on the amount of red meat we eat, it’s perfect timing – can’t wait to try this, thank you!

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  6. I haven’t had a lasagna in SO long and I’ve never been a huge fan really but I think it’s actually the meat element that I’m not big on. So I’d absolutely love to try this – sounds delicious!

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  7. Oh, my! Molly – this looks lush! We absolutely need to try this because so far we have done it without the pasta sheets (gluten intolerant in the family!) but I need this in my life like now!! Can’t wait for the weather to get a bit fresher so we can try this xx

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  8. Thank you for this recipe, your pictures look divine! I haven’t had a vegetable lasagne before, but this looks really tasty. I’ve added it to the menu plan 🙂

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