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Roast Veg Lasagne


4 Servings

Roast Veg Lasagne


Knife, chopping board, grater, whisk, roasting tray, oven proof dish (approx.23 x 33cm)
1 frying pan, 2 saucepans


Roast veg:

  • Slice vegetables into lengths of similar size, drizzle with olive oil and 1 clove crushed garlic. Roast in oven at 200 degC for 20 mins.

Tomato lentil sauce:

  • Make the tomato sauce, start with a drizzle of olive oil in a small saucepan. Add the garlic (1 clove cut in half lengthways)

  • Tip in a can of chopped tomatoes.

  • Stir in a can of puy lentils to the sauce and bring back to simmer for 20 mins.


  • Melt butter in saucepan

  • Add flour and with a whisk combine to make a roux.

  • After 1 minute add milk and continue to whisk until thickened.

  • Add grated cheese and season with salt and pepper.

Spinach & ricotta:

  • Wilt the spinach by pouring over with boiling water and squeezing out excess juices.

  • Mix with ricotta to combine.

To assemble:

Add 1/2 of the tomato sauce to the base of a large oven proof dish, add 1/2 roast veg. drizzle with a lille béchamel and a layer of lasagne sheets to cover.

Repeat this again, followed by the spinach and ricotta mixture, a lasagne sheet layer, then a thick layer of béchamel sauce and extra cheese.

Cook in oven 190c/ 360f/5 for 40 mins, or until bubbling and cheese is browned.


Roast veg: All or mix of following: 1 red onion, 2 peppers, 1 aubergine, 1 courgette 

Tomato sauce: 2 large cloves of garlic

400g tinned tomatoes

1/2 tsp oregano

1 tsp vegetable stock powder/ 1 cube

200g tinned lentils

Spinach layer:

150g frozen spinach

150g ricotta/ cottage cheese


40g butter

40g flour

1 pint milk/ alt. milk

1 bay leaf

150g Cheese, all or mix of following:

cheddar/ parmesan/ mozarella

250g Lasagne sheets (fresh is best, or dried)

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