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Roasted vegetable lasagne

This lasagne recipe provides a great combo of protein, carbohydrate, fat and fibre - as well as lots of vitamins and minerals too, including vitamin C, zinc, b vitamins and calcium.

Ingredients (serves 4):

  • 250g butternut squash, peeled and diced

  • One pepper - red or yellow but into strips

  • 2 courgettes sliced

  • 1 red onion roughly chopped

  • One small aubergine shopped into cubes

  • 125g cherry tomatoes

  • A few sprigs of fresh rosemary or a tsp of frozen chopped or dried rosemary

  • 1 crushed garlic clove

  • 4 tbsp olive oil

  • 2 x 400g tinned chopped tomatoes or passata

  • 400g can of red kidney beans drained and rinsed

  • lasagne sheets

  • 350g ricotta cheese

  • 40g grated mozzarella

  • Salt and pepper


  • Heat the oven to 200 degrees / 180 fan

  • Put all the veg in a large roasting tin along with the rosemary and garlic.

  • Drizzle with the olive oil and roast in the oven for approx 30 mins until the vegetables are tender and slightly charred

  • Remove the veg from the oven and add the tomatoes and kidney beans, stirring to combine. Season with salt and pepper

  • Lightly oil a baking dish, and then, cover the bottom of the dish with a layer of lasagne sheets. Then add a layer of the veg mixture (approx 1/3 of total), and a 1/3 of the ricotta. Repeat this layering process - so you have 3 layers in total.

  • Scatter of the mozzarella and bake for approx 45 mins until the top is golden and lasagne sheets are soft.

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