The ColleysFamily recipe collection
Vegetable lasagne with a golden cheese topping and salad

Week 2 - Saturday

Vegetable Lasagne

with roasted vegetables and creamy cheese sauce

Layers of roasted vegetables, rich tomato sauce, pasta and creamy cheese sauce baked until bubbling and golden.

Serves4
Prep25 mins
Cook50 mins
LevelMedium

Method

  1. Heat the oven to 200C/180C fan. Put the courgette, aubergine, red pepper and onion on a large baking tray, toss with the olive oil and season. Roast for 20 minutes.

  2. Stir the garlic and tomato purée through the roasted vegetables, then add the passata and oregano. Mix well and return to the oven for 5 minutes. Stir in the spinach so it wilts.

  3. For the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in the milk. Simmer for 3-4 minutes until thickened. Stir in half the Cheddar and season.

  4. Spoon a little vegetable sauce into the base of a baking dish. Add a layer of lasagne sheets, more vegetable sauce and some cheese sauce. Repeat until everything is used, finishing with cheese sauce.

  5. Scatter over the remaining Cheddar and the Parmesan.

  6. Bake for 30-35 minutes until bubbling, golden and the pasta is tender. Rest for 10 minutes before cutting into portions.

Family DinnersTwo-Week Meal Plan

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Vegetarian  •  Pasta  •  Baked

Vegetable Lasagne

with roasted vegetables and creamy cheese sauce

Serves 4Prep 25 minsCook 50 minsMedium

Ingredients

  • 1 courgette, diced
  • 1 small aubergine, diced
  • 1 red pepper, diced
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 500g passata
  • 1 tsp dried oregano
  • 100g baby spinach
  • 9-10 dried lasagne sheets
  • 40g butter
  • 40g plain flour
  • 600ml milk
  • 120g mature Cheddar, grated
  • 30g Parmesan, finely grated
  • Salt and black pepper
Cook's noteCheck the lasagne sheet packet in case it recommends pre-cooking. Mushrooms or chopped spinach can be added if you want to use up extra vegetables.

Method

  1. Heat the oven to 200C/180C fan. Put the courgette, aubergine, red pepper and onion on a large baking tray, toss with the olive oil and season. Roast for 20 minutes.
  2. Stir the garlic and tomato purée through the roasted vegetables, then add the passata and oregano. Mix well and return to the oven for 5 minutes. Stir in the spinach so it wilts.
  3. For the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in the milk. Simmer for 3-4 minutes until thickened. Stir in half the Cheddar and season.
  4. Spoon a little vegetable sauce into the base of a baking dish. Add a layer of lasagne sheets, more vegetable sauce and some cheese sauce. Repeat until everything is used, finishing with cheese sauce.
  5. Scatter over the remaining Cheddar and the Parmesan.
  6. Bake for 30-35 minutes until bubbling, golden and the pasta is tender. Rest for 10 minutes before cutting into portions.
Vegetable Lasagne • The Colleys family recipe collectionServes 4