Vegetable Lasagne

Here’s our take on a roasted vegetable lasagne that’s layered with pumpkin, capsicum, zucchini, mushrooms, and spinach, along with pasta sheets, tomato, and basil pasta sauce, and a cauliflower bechamel. This is a great recipe to introduce a meat-free meal into your week. Serve with a green salad and/or crusty bread. Enjoy!

Vegetable Lasagne

A tasty layered vegetable bake that's a great way to introduce a meat-free meal into your week.

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Course Dinner

Servings 6 people

Ingredients

500g pumpkin peeled, seeded and chopped
1 red capsicum cut into 2 cm strips
350g mushrooms sliced
2 zucchini cut into 1 cm chunks
100g baby spinach
1/3 cup olive oil approximately
salt & pepper for seasoning
1 cup tomato passata
6 lasagne sheets approximately
1 batch cauliflower bechamel recipe below
1/2 cup grated cheese a combo of cheddar, mozzarella, & parmesan

Cauliflower bechamel

350g cauliflower florets
125 ml milk
125 ml water
1 tsp cornflour
25 g parmesan finely grated
1/2 tsp ground nutmeg
salt & pepper to season

Instructions

Preheat the oven to 180C fan-forced. Line 2 baking trays with baking paper.
Place the pumpkin in a bowl and drizzle with a little of the olive oil and season with salt and pepper. Transfer to the baking tray and spread into an even layer. Repeat with the capsicum strips and place those on the same tray as the pumpkin. Bake for 25-30 minutes or until tender.
Repeat the same process with the zucchini and mushrooms and place on the second tray. Bake for 15-20 minutes or until tender.
Meanwhile, prepare the cauliflower bechamel. Place the cauliflower, milk, water and a generous pinch of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for 20 minutes or until the cauliflower is tender. Allow to cool slightly then blend using a stick blender, or carefully transfer the contents of the saucepan to a blender and blend until smooth and return to the saucepan.
Place the saucepan over medium head.
Combine the cornflour with 2 tsp of water to make a slurry. Add this to the cauliflower mixture and whisk to combine. Continue to cook the mixture over medium-high heat, stirring all the time, until the mixture boils and thickens, then reduce heat to a simmer and cook for 1 minute.
Remove from the heat and stir through the parmesan and nutmeg, then taste and season with salt and pepper.
Now it's time to put everything together. Preheat the oven to 190C and lightly grease a 26 x 18 cm ovenproof baking dish with olive oil.
Pour 1/3 cup of tomato passata into the base of the dish. Cover with a layer of lasagne sheets, trimming to fit the dish. Pour over another 1/3 cup of tomato passata, then add a layer of the roasted vegetables - use 1/2 of the vegetables. Add a layer of baby spinach then drizzle with 1/3 of the cauliflower bechamel. Cover with a layer of lasagne sheets, trimming to fit the dish. Pour over another 1/3 cup of tomato passata, then add a layer of the roasted vegetables - this will use up the rest of those. Add a layer of baby spinach then drizzle with 1/3 of the cauliflower bechamel. Cover with a final layer of lasagne sheets, trimming to fit the dish. Pour over the remaining cauliflower bechamel then sprinkle over the grated cheese.
Bake at 190C fan-forced for 35-40 minutes or until the cheese is golden brown. Remove from the oven and place the dish on cooling rack and allow to settle for 20 minutes before serving with a green salad and/or crusty bread.