Roast sweet potato, peppers, courgette, and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we’ve ever tried.
- 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks
- 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks
- 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- ½ tsp dried chili flakes
- 2 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 2 tsp Italian seasoning or dried oregano
- 1 vegetable stock cube
- 200ml/7fl oz cold water
- 100g/3½oz young spinach leaves (optional)
- 9 –10 dried lasagne sheets
- salt and freshly ground black pepper
For the cheese sauce
- 75g/2½oz plain flour
- 75g/2½oz butter, cubed
- 750ml/1¼ pint milk, semi-skimmed or full-fat
- 125g/4½oz mature cheddar, coarsely grated
- 75g/2½oz grated mozzarella, or extra cheddar
- Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette, and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper, and toss together.
- Roast for 30 minutes, or until softened and lightly browned.
- While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
- Add the chili and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano), and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
- For the cheese sauce, put the flour, butter, and milk in a large saucepan and place it over medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone-covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.
- Take the vegetables out of the oven and add them to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
- Spoon a third of the vegetable mixture over the base of a 2½ –3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and the second layer of lasagne.
- Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
- Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.