Best Roasted Vegetable Lasagne Recipes

ROASTED VEGETABLE LASAGNE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

ROASTED-VEGETABLE LASAGNE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
• While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
• Soak noodles in hot water just until pliable, 8 to 10 minutes.
• Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
• Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

VEAL AND ROASTED VEGETABLE LASAGNE ANDERSON

Steps:

• Make veal sauce:
• Separately chop onion and mushrooms and mince garlic. Drain and chop canned tomatoes, reserving juice. Finely chop dried tomatoes. In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until softened. Add mushrooms and cook, stirring, until all liquid they give off is evaporated. Add tomato paste, canned tomatoes with reserved juice, and salt and pepper to taste and simmer sauce, covered, stirring occasionally, 30 minutes.
• While sauce is simmering, in a non-stick skillet cook veal over moderate heat, stirring, until cooked through. Add veal and dried tomatoes to sauce and simmer 10 minutes. Stir in basil and remove pan from heat. Veal sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before using.
• Roast vegetables:
• Preheat oven to 375°F.
• Cut bell peppers and onions into 1-inch pieces and cut carrots into 1- by 1 1/2-inch sticks. Coarsely chop garlic. In a large shallow baking pan toss vegetables with garlic, oil, and salt and pepper to taste and roast in middle of oven, stirring occasionally, 30 to 35 minutes, or until tender. Vegetables may be roasted 1 day ahead and chilled, covered. Bring vegetables to room temperature before using.
• Make ricotta mixture:
• In a bowl stir together ricotta mixture ingredients until combined well.
• Assemble lasagne:
• Lightly oil a 13- by 9-inch glass baking dish. Coarsely shred basil leaves.
• Spread about 1 cup veal sauce over bottom of dish and cover with 3 lasagne sheets, making sure they do not touch each other. Drop one third ricotta mixture by spoonfuls over pasta and spread evenly. Top with one third vegetables. Spread about 1 cup sauce over vegetables and sprinkle one third basil over sauce. Make more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, completely covering pasta, and sprinkle with grated cheeses.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 40 minutes. Remove foil and bake lasagne 10 minutes more. Let lasagne stand 5 minutes before serving.