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Roast Vegetable Lasagna

October, 2019

Roast Vegetable Lasagna

I created this recipe using left over roasted vegetables from a batch I made for meal prep one week. It was so good I had to make it again and write the recipe up!

Roast Vegetable Lasagna

Serves 4-6


  • 1 eggplant, sliced length ways

  • 1 small butternut pumpkin, skin removed, halved length-ways and sliced 1cm thick

  • 2 capsicums, de-seeded and quartered

  • 2 tbs olive oil

  • 200ml passata sauce

  • 400g tin diced tomato

  • 250g ricotta cheese

  • 50g baby spinach

  • Leaves from 4 thyme sprigs

  • 12 dried lasagna sheets


For the béchamel (cheesy) sauce:

  • 1/4 cup plain flour

  • 2/3 cup milk

  • 1 tbs butter

  • 1/4 cup mozzarella cheese


  1. Pre-heat oven to 180°c

  2. Line 2 trays with baking paper

  3. Spread eggplant, pumpkin and capsicum on the trays and drizzle with olive oil

  4. Bake for 25 minutes and remove from oven

  5. While the vegetables are roasting, make the béchamel sauce in small saucepan over low-medium heat

  6. Add the flour and butter to the saucepan and stir using a whisk until butter is melted, slowly add milk, stirring (and stirring) until smooth.

  7. Take off heat and stir the cheese through. Set aside.


To assemble the lasagna:

  1. Using a medium-large size baking dish pour half the passata in and spread to cover the bottom  

  2. Layer 3 lasagna sheets, breaking if needed to ensure all gaps are filled

  3. Add 1/2 of the tinned tomatoes, all eggplant and 1/2 the spinach

  4. Layer 3 lasagna sheets 

  5. Add the remaining passata sauce with the pumpkin and thyme leaves

  6. Layer 3 lasagna sheets

  7. Spread the ricotta evenly over the lasagna sheets and layer the capsicum with remaining spinach

  8. Layer the final lasagna sheets and tomato and top with the béchamel sauce

  9. Cook for 30 minutes until the top is brown and bubbling

  10. Serve with a side salad

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