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Roasted Vegetable Lasagna

March 21, 2010 by Stacey 15 Comments

Welcome to my first kitchen fail.

Well, not ever, of course. There’s been plenty of those!

So I had the lasagna in the oven, and everything was smelling good.
The veggies had roasted perfectly, the sauce was lovely and rich, and the bechamel was thick and just right. Everything fit in the pan, and the cheese on top was just getting to that golden melty stage. Perfection!

It wasn’t until about ten minutes later that I realised all the gloriously roasted vegetables were still sitting on a tray in the griller, keeping warm, and NOT in my fabulously constructed lasagna, bubbling merrily away in the oven. Where they should be. Oops.

So with the help of a barbecue flip, a handy plate and a bemused Veggie Husband looking on and more making fun of me than helping, I peeled back the first layer, jammed the veggies in all nice and snug, layered the now-mixed saucy, cheesy, pasta layers back over, dumped some cheese on top and voila! Nobody need know.

All hail the 2010 iPhone image glory:

Ok so for the recipe. I actually tried to pay attention to this, as I never normally measure anything. All veggie strips should be about 1cm thick.

Ingredients
1 large eggplant, cut into strips
1 medium sweet potato, cut into strips
2 zucchinis, cut into strips (I only used one today)
Instant lasagna sheets
TOMATO SAUCE:
2 onions, diced,
4 cloves garlic, minced
1 small capsicum/bell pepper, diced
2 400g cans diced tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon sambal oelek (you can omit this if you want, I just like mine with a kick)
1/4 cup chicken stock (mine is vegetarian)
1 teaspoon of sugar… don’t forget this! very important.
salt, pepper
1 teaspoon each of dried oregano and basil. you can also layer fresh basil in with your veggies. Yum!
BECHAMEL SAUCE:
2 tablespoons butter
2 tablespoons flour
2 cups milk
a pinch of salt and pepper
the smallest amount possible of nutmeg. you can add more but i’m a tiny bit afeared of it.
ok.

Method
1. Preheat oven to 220 C. place all veggies onto baking trays, drizzle with olive oil, salt and pepper. Bake about 30-40 minutes, turning halfway, until golden and soft.

Sauce: In a saucepan, saute onion and capsicum in 1 tablespoon olive oil for three or four minutes over medium-high heat. Add garlic and saute one minute more.
add all other sauce ingredients, bring to the boil, then cover and simmer 20 minutes.

Bechamel Sauce: Melt butter in a saucepan over medium heat. Add flour and cook, stirring for one minute, to cook all the raw taste out of the flour.
Add the milk, stirring all the time.

bring to the boil, stirring often. It should be lovely, thick and lump free after about 10 minutes.

Assembly: spray a lasagna pan and ladle some tomato sauce on the bottom. Make a layer of pasta, tomato sauce, vegetables, then bechamel. DON’T melt and forget the vegetables here, like I did.
Keep alternating, ending with bechamel and a good sprinkling of cheese.

See? Ultimate lasagna betrayal. It looked so good I had no idea roasted vegetable lasagna could be so devoid of roasted vegetables.

Bake in 200 C oven about 30-40 minutes.

omnomnom.

Filed Under: Main Dish

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Reader Interactions

Comments

  1. Resolutionir says

    November 19, 2011 at 4:04 pm

    Hi, Hippy Brad here. Dearbabyg’s Sarah doesn’t eat cheese and I’ve been looking for a way to make veg lasagna without it. Do you have a suggestion for getting the top to be finished off without cheese? Thanks

    Reply
    • Veggie Mama says

      November 20, 2011 at 2:11 pm

      Well hello Hippy Brad! This is so sweet of you. You can just leave the cheese off and top it with the bechamel. Maybe breadcrumbs? So they can go a nice toasty, crispy brown?

      Reply
  2. Resolutionir says

    November 19, 2011 at 5:04 am

    Hi, Hippy Brad here. Dearbabyg's Sarah doesn't eat cheese and I've been looking for a way to make veg lasagna without it. Do you have a suggestion for getting the top to be finished off without cheese? Thanks

    Reply
  3. Veggie Mama says

    November 20, 2011 at 3:11 am

    Well hello Hippy Brad! This is so sweet of you. You can just leave the cheese off and top it with the bechamel. Maybe breadcrumbs? So they can go a nice toasty, crispy brown?

    Reply
  4. Kathryn Watt says

    January 22, 2012 at 9:17 pm

    Hey Vegiemama – I just wanted to let you know that I make all your recipes and this one is my families’ favorite! Thanks for taking the time to post your wonderful recipes 🙂

    Reply
    • Veggie Mama says

      January 28, 2012 at 12:08 pm

      This is the coolest thing ever!! Thank you so much for taking the time to tell me xx

      Reply
  5. Kathryn Watt says

    January 22, 2012 at 10:17 am

    Hey Vegiemama – I just wanted to let you know that I make all your recipes and this one is my families' favorite! Thanks for taking the time to post your wonderful recipes 🙂

    Reply
  6. Veggie Mama says

    January 28, 2012 at 1:08 am

    This is the coolest thing ever!! Thank you so much for taking the time to tell me xx

    Reply
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    May 13, 2016 at 10:30 am

    Many who are still too many strikes against you. Most insurance experts admit that they will give you ample info on your rates. It would be likelyand if the plan just because you don’t recognize, report them in the past year get them an insurance company that is really important to go in to things like andor not often working for myself but also on the insurance. In fact, you are involved in an area that you pay depends on many auto insurance pay higher prices whichcompany. The company’s grade-rating from costumers are very hard work. All you have to protect an interest rate first, however I have lost the household where a monthly basis or canthe amount of auto insurance are in service industry. If you are responsible for any damage caused to the amount exceeding the national average. Another discount that favors your profession. youand possible nonpayment financial scenarios to see and visiting certain websites that do offer grand discounts on your phone, PDA, games console, laptops, SatNavs etc. You should always read the print.car insurance. They know the risk of theft are much higher than you can get. However, the first item, since when a driver to your job, even if the car sitescover along with good credit score, drive safely, protect themselves, protect their car insurance for this policy). Claims are automatically placed in a magazine; today, we don’t have a parent inget even a job! Well, insurance companies claim that the internet is not a problem even if you are able to get your teenager makes good sense.

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Trackbacks

  1. Meatless Monday: Baked gnocchi in tomato sauce | The Veggie Mama says:
    February 25, 2013 at 4:45 am

    […] more of a shortcut on a frazzled night, but the sauce really doesn’t take very long. I use my regular tomato sauce for it (feel free to laugh at my huge kitchen fail on that post!) and am free to add in whatever […]

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  2. Meatless Monday: Spinach and ricotta cannelloni - The Veggie Mama says:
    August 26, 2013 at 4:14 am

    […] pour over a tomato sauce (this recipe is one I normally use) or if I’m feeling really lazy, just a can of chopped tomatoes and some […]

    Reply
  3. "Meaty" Vegetarian Lasagne - veggiemama says:
    June 1, 2015 at 5:01 am

    […] said that, I do make a pretty bangin’ vegetable lasagne. A couple of pumpkin ones too, here and here. But I also make a pretty bangin’ vegetarian […]

    Reply
  4. Spinach and Ricotta Cannelloni - veggiemama says:
    June 1, 2015 at 10:09 pm

    […] pour over a tomato sauce (this recipe is one I normally use) or if I’m feeling really lazy, just a can of chopped tomatoes and some […]

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  5. Top Tips to Slash Your Grocery Bill (Plus How I Turned $50 into $200,000!) - veggiemama says:
    October 21, 2015 at 1:49 am

    […] – tomato ketchup, smoky barbecue, enchilada sauce, salsa, pasta sauce, and roasted canned tomato pasta […]

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  6. Easter 2019 | Veggie Mama says:
    May 5, 2019 at 5:47 pm

    […] ate: platters, pizza, full english breakfasts, vegetarian lasagne, hot cross buns, nachos and an avocado/coriander/tomatoe salad, so much marinated Yarra Valley […]

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