Name: Roast Vegetable Lasagne Recipe
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 6
Ingredients: 950g mixed vegetables peeled sliced; 2 tbs oil; 1 onion finely chopped large peeled; 1 garlic clove crushed peeled; 2 tbs sun-dried tomato pesto; 660g canned crushed tomatoes; 100g fresh lasagne sheets; 1 cup extra tasty cheddar cheese grated; 2.00 pinch salt and pepper *to taste; 80g butter; 1/3 cup plain flour; 2 1/2 cups milk; 1/2 cup parmesan cheese grated; 1/2 tsp nutmeg

by shnishna Last updated on 07/09/2019

Packed full of roasted vegies, tomato pesto and cheese, even meat-lovers will love this vegetarian lasagne. - shnishna

Ingredients

950g mixed vegetables peeled sliced
2 tbs oil
1 onion finely chopped large peeled
1 garlic clove crushed peeled
2 tbs sun-dried tomato pesto
660g canned crushed tomatoes
100g fresh lasagne sheets
1 cup extra tasty cheddar cheese grated
1 pinch salt and pepper *to taste

Cheese sauce

80g butter
1/3 cup plain flour
2 1/2 cups milk
1/2 cup parmesan cheese grated
1/2 tsp nutmeg
1 pinch salt and pepper *to taste

Method

Step 1

Place vegetables in a large bowl. Season with salt and pepper and combine with 1 tablespoon of the oil.
Step 2

Place the pumpkin and sweet potato on a baking tray or dish and roast at 180C for 10 minutes.
Step 3

Add remaining vegetables and roast for approximately 15 minutes, until the vegetables are tender. Turn the vegetables once during cooking.
Step 4

While vegetables are roasting, heat the remaining oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft.
Step 5

Add garlic and pesto and cook for another minute. Stir in crushed tomatoes. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened.
Step 6

Remove from heat and stir in roasted vegetables.
Step 7

To make the cheese sauce, melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly.
Step 8

Gradually add milk, stirring constantly, until sauce is smooth. Continue cooking until sauce bubbles and thickens.
Step 9

Remove from heat and stir in parmesan cheese, nutmeg, salt and pepper.
Step 10

Spoon half the vegetable mixture into 2.5L casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with cheese sauce.
Step 11

Sprinkle with grated cheese. Bake at 180C for 35-40 minutes, until golden brown.