roasted veg

Roasted vegetable and goat’s cheese lasagne

  • Serves 4
  • Takes 30 minutes to make, about 1½ hours to cook
  • Easy
You can make this goats cheese and roasted vegetable lasagne with ready-made lasagne sheets or by using home-made pasta recipe. A delicious, comforting vegetarian meal.

Nutritional info per serving

  • Calories774kcals
  • Fat47.6g (26.2g saturated)
  • Protein35.7g
  • Carbohydrates54.7g (24.8g sugars)
  • Salt2.3g

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  • 2 red onions, cut into thin wedges
  • 2 courgettes, cut into medium chunks
  • 1 large aubergine, cut into medium pieces
  • 1 red and 1 yellow pepper, cut into strips
  • 500g cherry tomatoes, 400g halved, 100g quartered, for the topping
  • 3 garlic cloves, finely chopped
  • Large pinch of chilli flakes
  • Leaves of 5 fresh thyme sprigs
  • 1-2 tsp dried oregano
  • 3 tbsp olive oil
  • 400g can chopped tomatoes
  • 2 tbsp capers, drained, rinsed and chopped
  • 40g unsalted butter
  • 40g plain flour
  • 700ml whole milk
  • Fresh nutmeg, to grate
  • 75g grated vegetarian Parmesan or Pecorino
  • 250g soft goat’s cheese, crumbled
  • 8 (220g) fresh lasagne sheets or buy some ready-made


  1. Put the onion, courgette, aubergine, peppers and halved tomatoes in a large roasting tin. Toss with the garlic, chilli, herbs and oil, and season with pepper. Roast for 30-35 minutes until tender. Stir in the canned tomatoes, capers and 2 tbsp water.
  2. Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour to make a paste, then cook, stirring, for 1 minute. Off the heat, gradually stir in the milk until you have a smooth sauce. Return to the heat, stirring, for a few minutes to thicken the sauce. Season with nutmeg, salt and pepper. Stir in the vegetarian Parmesan.
  3. Divide half of the roasted veg among 4 x 400ml ovenproof dishes. Dot over a third of the goat’s cheese, then top with half the lasagne sheets and a third of the sauce. Repeat, ending with a layer of sauce. Sprinkle with the remaining goat’s cheese, then dot with the quartered cherry tomatoes and thyme leaves. Cool, wrap in cling film, then freeze for up to 3 months.
  4. Preheat the oven to 190°C/fan170°C/gas 5. Bake from frozen for 1 hour, or 30 minutes from fresh, until golden and piping hot all the way through.

From May 2010

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