Roasted vegetable and goat’s cheese lasagne

Roasted vegetable and goat’s cheese lasagne
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

  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.

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