Roasted vegetable and lentil lasagne
- July 2017
- Serves 6-8
- Hands-on time 25 min, oven time 1 hour 45-50 min
We’ve swapped the traditional meat sauce for one with lentils and roasted vegetables in this hearty, flavoursome vegetarian lasagne. This dish is the prefect way to feed a crowd or freeze the extra portions for no-hassle midweek dinners.
Want more vegetarian and meaty lasagne ideas? Check out our 15 best lasagne recipes of all time.
- Vegetarian recipes
- 22.7g (8.8g saturated)
- 37.5g (12g sugars)
- 250g pack fresh lasagne sheets
- 80g mozzarella, grated
- 2 tbsp freshly grated parmesan or vegetarian alternative
For the roasted veg & lentil sauce
- 3 celery sticks, cut into 2cm chunks
- 2 courgettes, cut into 2cm chunks
- 2 red peppers, cut into 2cm chunks
- 1 fennel bulb, cut into 2cm chunks
- 400g mushrooms, chopped
- 3 garlic cloves, sliced
- 4 fresh oregano sprigs, leaves chopped (or 2 tsp dried oregano)
- 2 bay leaves
- 4 tbsp olive oil
- 200ml dry white wine
- 2 x 400g tins chopped tomatoes
- 250g pack Merchant Gourmet ready-cooked beluga lentils
For the béchamel sauce
- 4 tbsp olive oil
- 60g flour
- 750ml semi-skimmed milk, warm
- Pinch freshly grated nutmeg
- 100g mascarpone
You’ll also need…
- 2 litre baking dish
- Heat the oven to 200°C/180°C fan/gas 6. Put the fresh veg, garlic, oregano and bay leaves in a roasting tin, season, then drizzle with the olive oil. Roast for 30 minutes. Add the wine and tomatoes and cook for 40 minutes. Stir in the lentils.
- Meanwhile, make the béchamel sauce. Warm the oil in a heavy-based saucepan, stir in the flour and season. Cook, stirring, for 3-4 minutes until it smells biscuity. Off the heat, whisk in the milk to make a smooth sauce. Put back on the heat and cook, stirring, for 6-8 minutes until thickened. Add the nutmeg and mascarpone, then season to taste.
- Spread a little of the béchamel sauce over the base of the baking dish, then cover with slightly overlapping lasagne sheets. Pour over a third of the remaining white sauce, sprinkle over a little of the grated cheese and top with half the veg sauce. Cover with another layer of lasagne sheets, top with half the remaining white sauce, then all the remaining red sauce. Add the final layer of lasagne sheets, then spread with the rest of the white sauce. Scatter with the remaining grated cheese.
- Bake for 35-40 minutes until golden on top and bubbling at the edges.
Make with any seasonal veg you have to hand. In autumn, squash would be fab.
Layer the lasagne up to 48 hours ahead. Cool, then wrap and chill; bake for 40-45 minutes. To freeze, layer in individual foil containers and freeze, wrapped, for up to 3 months. Or freeze in a baking dish, wrapped. Cook from frozen until golden on top and hot throughout (individual servings will take 40-45 minutes; a large dish will take around 1 hour).
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