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Roast vegetable lasagna

Bystilettocontesssa
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Roast vegetable lasagna

Recipe by stilettocontesssa
Servings

8

servings
Prep time

1

hour 
Cooking time

1

hour 

Ingredients

  • 1 large or 2 small eggplants

  • 2 zucchini

  • 3-4 bell peppers

  • 1 punnet of cherry tomatoes

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 bunch of silverbeet, kale, or spinach

  • 1 tablespoon vegetable oil

  • Salt and pepper

  • Bechamel

  • 1/4 cup butter

  • 1/4 cup flour

  • 4-5 cloves garlic, minced

  • 2 cups milk

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon nutmeg

  • Pepper and red pepper flakes

  • Optional: ricotta with 1 egg

  • Assembly

  • Fresh pasta sheets (3 eggs)

  • 1 jar tomato sauce

  • 1/4 cup Parmesan cheese, grated

  • 400 grams mozzarella cheese, grated or sliced

  • Fresh basil leaves

Directions

  • Preheat oven to 400 F. Cut eggplant and zucchini lengthwise into 1/4 slices. Cut bell peppers into eighths, removing seeds and stem.
  • Lay out slices of eggplant, zucchini, and bell pepper on baking sheets, brushing with olive oil and sprinkling with salt and pepper on both sides. Drizzle cherry tomatoes in baking pan with olive oil, then salt and pepper.
  • Roast vegetables until cooked through and lightly browned, 20-30 minutes, flipping halfway. Reduce heat to 350 F.
  • Saute onion in vegetable oil, then add greens and cook through. Set aside to cool, then squeeze out any liquid.
  • Cook bechamel: melt butter, then add flour and garlic, stirring together and cooking for 1-2 minutes before slowly adding milk, then salt, pepper, and nutmeg. Whisk over low heat for 10-15 minutes until thick. Strain if lumpy.
  • Finely chop greens and add to bechamel. If using ricotta, mix together with egg, then add to cooled bechamel greens mixture.
  • Mix together roasted cherry tomatoes with jarred tomato sauce.
  • Assemble lasagna: 1/2 cup of tomato sauce on the bottom, then double length pasta sheets to wrap on top as the last layer. Add all eggplant slices in one layer, top with 1/3 tomato sauce, then pasta sheets. Add 1/3 bechamel greens, top with 1/3 mozzarella and Parmesan, then pasta sheets. Add all zucchini slices in one layer, top with 1/2 remaining tomato sauce, then pasta sheets. Add 1/2 remaining bechamel greens, top with 1/2 remaining mozzarella and Parmesan, then pasta sheets. Add capsicum, top with all remaining tomato sauce, then fold over bottom pasta sheets. Final layer of all remaining bechamel greens, topped with all remaining mozzarella and Parmesan, then basil leaves.
  • Cover with foil and cook immediately for 40 minutes, then remove foil and cook for another 20 minutes until golden-brown and bubbling. (Alternatively, refrigerate for 1 day or freeze up to 3 months.)
  • After removing from oven, let rest for at least 15 minutes before slicing.

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