Roasted Mediterranean Lasagne

This recipe works in combination with: Halloumi Skewers with Artichoke & Tomato Salad. This recipe features in these meal plans: Veggie Bistro Classics, Veggie Summer Treats.

Roasted aubergine, pepper and courgette layered with lasagne verdi and a creamy goat's cheese sauce. Served with a simple side salad.

Ingredients

  • 1 medium aubergine, diced
  • 2 medium red peppers (155g each), sliced
  • 3 medium courgettes (approx 240g each), cut into 5mm thick slices
  • 1 medium red onion (approx 185g), cut into eight wedges
  • 70g of mixed salad leaves
  • 100g of soft goat's cheese
  • 150g of cherry tomatoes, halved
  • 30g of plain white flour (2 tbsp)
  • 40g of Parmesan cheese, grated
  • 6 lasagne verdi sheets
  • 30g of butter (2 tbsp)
  • 500ml of milk
  • 90ml of olive oil (6 tbsp)
  • 2 cloves of garlic, finely chopped
  • 1/2 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tbsp balsamic vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 70 mins
  • Oven temp: 200c
  • Price per person: £2.47
  • Store cupboard: Cook's
  • Calories per serving: 829
  • 5-a-day per serving: 3.8
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Roasted Mediterranean Lasagne photo
Tasty?

359 cooks think so

Method

  1. Preheat the oven. Mix the aubergine, courgette, red onion, peppers and garlic in a large roasting tray and drizzle with 2 tbsp olive oil. Season generously with salt and pepper and roast for 30 minutes, or until tender and lightly charred.
  2. Meanwhile, soften the lasagne sheets in a large pan of boiling water for 3 minutes. Drain and rub the surfaces with 1 tbsp olive oil to stop them sticking, and set aside.
  3. To make the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk, turn up the heat and gently simmer, stirring constantly, until the sauce develops a thicker consistency. Stir in the goat's cheese and remove from the heat. Season with salt and pepper.
  4. Layer half the vegetables in the bottom of an ovenproof dish. Spoon over one third of the cheese sauce and top with a layer of lasagne sheets. Repeat the process until all the vegetables, white sauce and lasagne sheets are used up, ending with a topping of white sauce. Sprinkle with the grated Parmesan and bake for 40 minutes, or until golden and bubbling.
  5. To make the salad dressing, mix together the balsamic vinegar, lemon juice, mustard and 3 tbsp olive oil.
  6. Toss the salad leaves and cherry tomatoes with the dressing and serve immediately with the lasagne.


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