ROASTED VEGETABLE LASAGNE
This vegetarian dish takes a little time to prepare, but we promise you will love its ultra-cheesy sauce and the vibrant flavours of roasted Mediterranean veggies. An irresistible family dinner for Meat-Free Mondays – and no one will notice it has no meat!
Prep: 15 minutes Cook: 70 minutes Serves: 6
- 1 large onion
- 1 x 500 g bag cubed pumpkin
- 2 medium brinjals, cubed
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 x 200 g punnet cherry tomatoes, halved
- 4 cloves garlic, peeled and finely chopped
- 4 Tbsp (60 ml) olive oil
- salt and freshly ground black pepper
- 1 x 400 g tin chopped tomatoes
- 1½ tsp (7.5 ml) dried Italian herbs or mixed herbs
- 1 x 250 g box Pasta Grandé Lasagne
- 4 Tbsp (60 ml) grated Parmesan cheese
- 6 Tbsp (90 g) butter
- 6 Tbsp (90 ml) flour
- 4 cups (1 litre) milk
- 1 tsp (5 ml) nutmeg
- 300 g mozzarella cheese, grated
- Heat the oven to 210 °C.
- Peel the onion, cut it lengthways into quarters and separate the layers. Place in a big deep roasting tray and add the pumpkin, brinjal, red pepper, yellow pepper, cherry tomatoes and garlic.
- Drizzle the veggies with olive oil and season to taste with salt and black pepper. Using your hands, toss everything together until well coated. Roast at 210 °C for 25 minutes, or until the veggies are soft and turning toasty at the edges.
- Remove the pan from the oven and stir in the tinned chopped tomatoes and dried herbs. Reduce the heat to 180 °C and bake for a further 20 minutes. Set aside.
- To make the cheese sauce, melt the butter in a heavy-based pot. Stir in the flour and cook over a medium heat for 1 minute. Whisk in the cold milk, all in one go, and cook until the sauce thickens, whisking constantly to prevent lumps forming. When the sauce comes to the boil, turn the heat right down and simmer for 2 minutes.
- Remove the pot from the heat and add the nutmeg and three-quarters of the mozzarella (reserve the rest for topping). Stir until the cheese has melted, then season to taste with salt and black pepper.
- Grease a large ovenproof dish and spread a quarter of the cheese sauce evenly over the bottom. Cover with a single layer of dry lasagne sheets (see Papa Grandé’s tips, below). Spread one third of the roasted veggies (plus some of their juices) over the lasagne sheets.
- Repeat these layers two more times, finishing with a final layer of cheese sauce.
- Set the lasagne aside for at least 40 minutes to allow the pasta to absorb some liquid (see Papa Grandé’s tips, below).
- Sprinkle the remaining mozzarella and the Parmesan on top and bake on the top shelf of the oven, at 190 °C, for about 20 minutes, or until the top is golden and bubbling.
- Serve piping-hot with a crispy green salad and garlic bread.
- If you can’t fit the lasagne sheets neatly into the dish, you can snap them up into pieces to fill in any gaps, but make sure they don’t overlap too much. Normally, Pasta Grandé Lasagne does not need to be soaked or rested to cook through in a rich mince sauce but because our roasted veggie filling doesn’t have a lot of liquid to ‘hydrate’ the pasta, we recommend that you let your lasagne stand – at room temperature – for at least 40 minutes before it goes into the oven.
- Try adding other veggies to ring the changes – it’s delicious with butternut, baby marrows, pattypan squashes, mushrooms and cauliflower.
Roasted Vegetable Lasagne
Try adding other veggies to ring the changes – it’s delicious with baby marrows, pattypan squashes, mushrooms and butternut.