Roasted Vegetable Lasagne with Aubergine & Peppers
A delicious roasted vegetable lasagne layered with aubergine, mushrooms, and peppers in a rich tomato sauce.
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Ingredients
Ingredients for the Tomato Sauce
- 1 large red onion finely chopped
- 3 garlic cloves crushed
- 2 Tbsp olive oil
- 2 x 410g tins chopped peeled tomatoes
- ¼ cup white wine
- 1 tsp sugar
- Salt and freshly ground black pepper
Ingredients for the Lasagne
- 250 grams mushrooms sliced
- 1 Tbsp olive oil + extra for brushing
- 2 large aubergines about 600g
- 3 red or yellow peppers
- ½ cup basil leaves shredded
- Lasagne sheets to make two layers
- 500 grams ricotta
- 1 cup 250ml cream 1 cup
- 250 grams mozzarella or goat’s cheese chevin
- 50 - 80 grams grated Parmesan
Instructions
How to Make the Tomato Sauce
- Heat the olive oil in a saucepan and sauté the onion until soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Stir in the tomatoes, wine, and sugar. Season to taste with salt and pepper.
- Simmer uncovered for 20–25 minutes until thickened.
How to Prepare the Vegetables
- Fry the mushrooms in a little olive oil until golden and caramelised.
- Slice the aubergines lengthways into 5mm thick slices. Brush both sides with olive oil and grill or roast for 5–10 minutes per side until browned.
- Char the peppers directly over a gas flame or under a hot grill. Place them in a plastic bag to sweat, then peel off the skins once cool. Remove seeds and slice.
How to Assemble the Lasagne
- Preheat the oven to 190°C (375°F).
- Spread a third of the tomato sauce on the base of an ovenproof baking dish.
- Layer in this order: half the basil, aubergine, peppers, lasagne sheets, ricotta, mushrooms, and cream.
- Repeat the layers, finishing with the remaining tomato sauce.
- Bake for 40–50 minutes until bubbling and tender.
- Remove from the oven, top with mozzarella (or goat’s cheese) and Parmesan, and bake for 10 more minutes until golden brown.
Notes
Storage and Reheating Instructions
- Fridge: Cool completely, cover tightly, and store in the fridge for up to 3 days.
- Freezer: Slice into portions, wrap each tightly in cling film, and freeze for up to 3 months.
- Reheating: Thaw overnight in the fridge, then bake at 180°C (350°F) for 20–25 minutes until heated through.
- Make-Ahead Tip: Assemble the lasagne a day before baking. Keep refrigerated and bake straight from cold, adding an extra 10 minutes to the cooking time.
Servings: 6