Description
A delicious and hearty veggie lasagne featuring roasted aubergine, red pepper, and tomatoes layered with creamy half-fat crème fraîche and parmesan, baked to golden perfection. This recipe offers a satisfying vegetarian meal that balances rich flavors with nutritious ingredients.
Ingredients
Scale
Vegetable Roast
- 2 tbsp oil
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 aubergine, cut into chunks
- 1 red pepper, sliced
- 8 plum tomatoes, halved
Lasagne Assembly
- 350ml passata
- 200g ready-cooked lasagne sheets
- 6 tbsp half-fat crème fraîche
- 2 tbsp grated parmesan (or vegetarian alternative)
Instructions
- Preheat the oven: Set your oven to 190C (fan 170C, gas mark 5) to prepare for roasting the vegetables.
- Roast the vegetables: Toss the sliced onion, garlic, aubergine chunks, red pepper, and halved plum tomatoes with 2 tablespoons of oil. Spread them evenly in a large, shallow roasting tin and roast in the preheated oven for 35 minutes until they are lightly charred and tender.
- Assemble the lasagne layers: Spoon a layer of the roasted vegetables over the bottom of a medium-size baking dish, then pour some passata over the vegetables. Cover this with a layer of ready-cooked lasagne sheets. Repeat the layering process with the remaining roasted vegetables and passata, finishing with a layer of lasagne sheets on top.
- Add the crème fraîche and cheese topping: Dollop 6 tablespoons of half-fat crème fraîche evenly over the final lasagne sheet layer. Then sprinkle 2 tablespoons of grated parmesan or a vegetarian alternative evenly over the top.
- Bake the lasagne: Place the assembled lasagne back into the oven and bake for 25 minutes until the lasagne is heated through and the top is golden and bubbling.
Notes
- If you prefer, swap half-fat crème fraîche for full-fat for a richer taste.
- You can use gluten-free lasagne sheets to make this recipe gluten-free.
- Ensure vegetables are spread evenly for uniform roasting and flavor.
- For a vegan version, substitute crème fraîche and parmesan with plant-based alternatives.
- The lasagne can be prepared ahead and refrigerated before baking; extend baking time slightly if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: veggie lasagne, vegetarian lasagne, roasted vegetable lasagne, easy lasagne recipe, healthy Italian dish
