RECIPE: Roast Vegetable Lasagne
This Vegetarian Lasagne is actually the bomb! Even my meat loving hubby enjoyed it... he didn't even realise I had replaced the cheese topping with tofu and he enjoyed the gluten free pasta addition.
I made this dish on a Saturday night, music on and glass of wine in hand knowing I had a few lazy hours to play around in the kitchen. Recently we have increased our vegetarian dinners each week, and in doing so I have been in search of some new staple recipes to add to my collection. This one is right up there and perfect
Although you do need to set aside some time to roast all of the vegetables along with baking the dish itself it does make 8 serves. So not having to spend time cooking and cleaning the next few nights definitely makes up for the extra time that it took to prepare.
I'm not usually the lasagne making type but this dish ticked all of the boxes and was well worth the extra effort...
Loaded with Vegetables - all that fiber and vitamins and minerals.
Full of Flavour
Hearty and comforting
Meal for the entire Family
Great for entertaining
Use up left over veggies
It would be the perfect dish to make ahead of time for a dinner party or just as nice for a comforting meal at home with the family.
Roast Vegetable Lasagne
Gluten free, Dairy Free, Vegetarian
Prep Time: 1 hour (includes roasting the vegetables)
Cook Time: 45 minutes
Serves: 8
INGREDIENTS
2 large eggplants
2 zucchini
2 large sweet potato
2 capsicum (I used 1 red, 1 green)
100g spinach
200g gluten free lasagne sheets (I used San Remo)
1/3 cup pesto (make your own for dairy free version)
500g tomato passata (if store bought look for one with no preservatives)
Topping
300g Silken Tofu
1/3 cup cashews
or
500g Ricotta
30g grated parmesan cheese (optional)
METHOD
Preheat to 180 degrees, line 4 baking trays with baking paper.
Slice eggplant and sweet potato thinly lengthways, brush with olive oil, sprinkle with salt and roast for 30 minutes.
Half the capsicums, remove inner, lay skin side up on baking tray and roast for 20-30 minutes. Remove skin with tongs.
Slice zucchini lengthways and roast for 10 minutes.
Assembling the Lasagne
Spread half a cup of the passata over the base of a large ceramic baking dish.
Layer with 1/2 of the eggplant and a bit more passata.
Add a layer of lasagne sheets then spread 1/3 of the pesto on top.
Layer with 1/2 the zucchini, hanful spinach, passata, lasagne sheet, pesto, 1/2 the sweet potato, passata, lasagne sheet, all of the capsicum, remaining spinach, passata, lasagne sheet, pesto, rest of the zucchini and sweet potato.
In a food processor blitz the tofu and cashews together until smooth. Pour evenly over the lasagne.
Then sprinkle with parmesan if you like.
Bake for 40-45 minutes at 180 degrees or until golden brown and hot.
Serve with a delicious side salad or enjoy on its own.
NOTES:
Lasagne Sheets can be omitted to create more of a vegetable stack, although it may not keep its shape as well when it is cut.
I used gluten free pasta although it will work equally as well with normal pasta sheets.
Pumpkin can be used in place of the sweet potato.
Make a mushroom ragu and add to the layers to create a meaty layer.
Using store bought pesto, ricotta and parmesan will no longer make the recipe dairy free.
Add olives, chilli, capers, anchovies etc to boost the flavour even further.
