VEGETABLE LASAGNE
This roasted vegetable lasagne layers creamy béchamel, rich tomato sauce, and oven-roasted vegetables for a wholesome, family-friendly meal. Packed with peas, corn, and butternut squash, it’s comforting, nutritious, and irresistibly delicious.
INGREDIENTS
• 12 lasagne sheets (about 250 g / 9 oz)
• 2 tbsp olive oil (30 ml)
• 1 onion, diced (150 g / 5 oz)
• 2 cloves garlic, minced
• 1 red bell pepper, diced (150 g / 5 oz)
• 1 zucchini, sliced (200 g / 7 oz)
• 1 carrot, grated (100 g / 3.5 oz)
• 200 g mushrooms, sliced (7 oz)
• 200 g butternut squash, diced (7 oz)
• 1 cup peas (150 g / 5 oz, fresh or frozen)
• 1 cup corn kernels (150 g / 5 oz, canned or frozen)
• 400 g canned chopped tomatoes (14 oz)
• 2 tbsp tomato paste (30 ml)
• 1 tsp dried oregano (5 g)
• 1 tsp dried basil (5 g)
• 500 ml milk (2 cups)
• 50 g butter (¼ cup)
• 50 g flour (½ cup)
• 100 g grated mozzarella (1 cup)
• 50 g grated Parmesan (½ cup)
• Salt and pepper to taste
STEP-BY-STEP COOKING INSTRUCTIONS
Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
1. Roast the vegetables: Preheat oven to 200°C / 400°F. Toss bell pepper, zucchini, carrot, mushrooms, butternut squash, peas, and corn with olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes until tender and slightly caramelized.
2. Prepare the tomato sauce: In a pan, sauté onion and garlic until softened. Add chopped tomatoes, tomato paste, oregano, and basil. Simmer for 10 minutes. Season with salt and pepper.
3. Make the béchamel sauce: Melt butter in a saucepan, whisk in flour, then gradually add milk. Stir until thick and smooth. Season lightly.
4. Assemble the lasagne: In a baking dish, layer lasagne sheets, roasted vegetables mixed with tomato sauce, béchamel, and cheese. Repeat layers until ingredients are used up, finishing with béchamel and cheese on top.
5. Bake: Place in a preheated oven at 180°C / 350°F for 40–45 minutes, until golden and bubbling.
6. Serve: Allow to rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
HELPFUL COOKING TIPS
1. Roast vegetables until caramelized — this adds depth and sweetness to the lasagne.
2. Layer béchamel thinly between sheets to avoid sogginess.
3. Mix mozzarella and Parmesan for a gooey yet sharp cheese topping.
4. Let lasagne rest after baking to firm up layers for neat slices.
5. Add fresh herbs like basil or parsley just before serving for brightness.
NUTRITIONAL INFORMATION (PER SERVING, APPROX.)
• Calories: 450 kcal
• Protein: 19 g
• Carbohydrates: 55 g
• Fat: 17 g
• Fiber: 9 g
DIETARY TAGS
• Vegetarian
• Family-friendly
• Comfort food
ALLERGEN INFORMATION
• Contains gluten (lasagne sheets, flour)
• Contains dairy (milk, butter, cheese)