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Roasted vegetable and goat’s cheese lasagne

Roasted vegetable and goat’s cheese lasagne

Name: Roasted vegetable and goat’s cheese lasagne
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 60 min
Yield: Serves 4
Ingredients: 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

Easy
May 2010

Easy
May 2010

Serves 4
Takes 30 minutes to make, about 1½ hours to cook

It might be a little unorthodox, but the addition of tangy goat’s cheese in this vegetarian lasagne recipe take it to a whole new level.

Give it a go, or try our roasted vegetable and lentil lasagne for another knockout veggie twist on this classic.

Vegetarian recipes

Nutrition: per serving

Calories: 774kcals
Fat: 47.6g (26.2g saturated)
Protein: 35.7g
Carbohydrates: 54.7g (24.8g sugars)
Salt: 2.3g

Nutrition: per serving

Calories: 774kcals
Fat: 47.6g (26.2g saturated)
Protein: 35.7g
Carbohydrates: 54.7g (24.8g sugars)
Salt: 2.3g

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Ingredients

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

Ingredients

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

Method

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.
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.
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.
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.

Method

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.
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.
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.
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.