In Recipes on Sunday 27th Jan, 2019

Easy and delicious roasted vegetable lasagne

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The best dinner treat for the whole family.

This simple recipe is a healthier take on the all time favourite Italian dish and just as delicious! By replacing the minced meat with mouth-watering roasted vegetables, it automatically becomes guilt-free and offers a new twist on the classic.

While it’s perfect for a hearty, filling dinner, it also works well for lunch, picnics or family gatherings thanks to the large servings. In just a few easy steps you can create a dish that absolutely everyone in the family will love, including the grandkids! If you need a tasty way to sneak some more vegetables into everyone’s diets, definitely give this tasty dish a go!


  • Olive oil spray
  • 2 medium zucchini, thinly sliced lengthways
  • 1 medium (400g) orange sweet potato, peeled, thinly sliced into rounds
  • 1 large red onion, thickly sliced
  • 1 medium (300g) eggplant, thinly sliced into rounds
  • 1 red capsicum, finely chopped
  • 1/4 cup shredded fresh basil
  • 1/2 cup semi-dried tomatoes, chopped
  • 700g jar tomato passata
  • 50g butter
  • 2 garlic cloves, crushed
  • 1/4 cup plain flour
  • 3 cups milk
  • 1 1/4 cups grated pizza cheese
  • 4 fresh lasagne sheets
  • Salt, to season


  1. Preheat oven on 220C. Grease 4 baking trays. Place zucchini, sweet potato, onion and eggplant in single layer on prepared trays.
  2. Roast, 2 trays at a time, for 15 minutes or until vegetables are tender and lightly browned. Meanwhile, combine capsicum, basil, semi-dried tomatoes and passata in bowl. Season with salt and pepper.
  3. Melt butter in medium saucepan over medium heat. Cook and stir garlic and flour for 2 minutes or until mixture is bubbling. Remove from heat. Gradually stir in milk until smooth and combined. Return to heat. Cook, stirring constantly, for 10 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper. Stir in 1/4 cup cheese. Season with salt and pepper.
  4. Reduce oven temperature to 180C. Grease a 6cm deep, 29cm x 22cm ovenproof dish. Place 1 lasagne sheet over base of prepared dish, trim to fit. Top with 1/3 vegetables. Drizzle with 1/3 tomato mixture, then cheese sauce. Repeat two more times. Only use half of the remaining cheese sauce on the last layer.
  5. Arrange last lasagne sheet over mixture, trimming to fit. Spread remaining cheese sauce over lasagne. Sprinkle evenly with remaining cheese.
  6. Cover with foil. Bake for 30 minutes. Remove foil. Bake for 20 minutes or until top is golden. Stand for 5 minutes before serving.

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