Roasted Vegetable Lasagne

Side on shot of green baking dish of vegetarian lasagne with a checked cloth

This roasted vegetable lasagne has a delicious cheesy white sauce and plenty of your favourite roasted veggies. This is the best veggie lasagne recipe and makes perfect vegetarian comfort food!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 528kcal

Author Amy Fulwood

Ingredients

4 tablespoon Butter
4 tablespoon Flour
1 litre Milk
½ teaspoon Nutmeg
200 g Cheddar Cheese grated
Salt and Pepper
2 Courgettes chopped
2 Peppers chopped
2 Carrots peeled and chopped
200 g Mushrooms chopped
2 tablespoon Olive Oil
9-12 Lasagne Sheets
150 g Mozzarella

UK Measures - US Measures

Instructions

Heat the oven to 200°C/400°. Toss the courgette, pepper, carrot and mushroom with olive oil and salt and pepper. Place on a baking sheet and roast for 25-30 minutes.
Melt the butter in a medium saucepan over a medium heat. Add the flour and cook for about a minute then add the milk a little at a time, whisking well between each addition. Add the nutmeg and plenty of salt and pepper, bring to a gentle simmer and cook until thickened, add the cheddar cheese and stir to melt then remove from the heat.
Spread a spoonful of bechamel in the bottom of a baking dish, top with lasagne sheets followed by another spoonful of bechamel then a third of the vegetables. Repeat another layer of lasagne followed by sauce and vegetables. Repeat one more time then add a final layer of lasagne sheets and pour over the rest of the sauce. Top with the mozzarella and bake for 30-40 minutes until browned and bubbling.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition