Slow-baked vegetable ‘lasagne’
- January 2020
- Serves 6
- Hands-on time 45 min, oven time 60-65 simmering time 10 min
“This is the time of year to take advantage of the variety of root vegetables available. They bake wonderfully and are great in slow-cooked dishes. This crumble-topped ‘lasagne’ works well as a side but could be a main course in itself.” – Tristan Welch
Not quite the right recipe you’re after? We’ve got classic lasagne, vegetarian versions and recipes with a twist in our lasagne recipe collection.
- Vegetarian recipes
- 19.2g (10.4g saturated)
- 46.8g (18g sugars)
A mandoline/slicing attachment will save a lot of time when slicing the root vegetables thinly and evenly.
Tristan makes a delicious vegetable stock from veg peelings. Just wash them, put them in a pan, pour over water to cover, then add a bay leaf and some thyme and simmer gently for 45 minutes.
A dry but fairly rich, ripe white wine is the best partner. Make it a white burgundy, and preferably a southern example, such as a mâcon-villages, for extra softness and a buttery note. Mâcon is good value too.
If you’re after a soft drink, a high-quality bottled cloudy apple juice will suits this dish.
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