Roasted Vegetable Lasagne

by Jo

Serves 2-3

You can’t beat a good lasagne. If you want to make a large family size lasagne then simply double the ingredients and use a larger dish.

1 large eggplant, cut into approx 1cm cubes
2 zucchinis, cubed
1 large red capsicum, sliced
2 red onions, thickly sliced
1 garlic clove, minced
2 large tomatoes, chopped
1 tbsp tomato paste
1 tbsp dairy free pesto
1 tbsp flour
1 tbsp vegan margarine
300ml soy milk
1tbsp Tofutti cream ‘cheese’ (optional)
Lasagne sheets (dried, ready to use)
Vegan cheese , eg. Cheezly, grated or finely chopped (optional)
a little olive oil
Salt and freshly ground pepper


Drizzle eggplant, zucchini, capsicum and red onion with a little olive oil. Add garlic, salt and pepper and mix well so all vegetables are coated with a little oil and seasoning. Place in a medium oven and roast until soft and slightly brown, remove and leave to cool. When vegetables are cool, add the chopped tomatoes, pesto and tomato paste, and mix well.

To make the white sauce, melt the margarine in a large saucepan and then mix in flour and cook, stirring, for a minute ensuring it doesn’t burn. Add the soy milk a little at a time, stirring constantly to ensure the mixture isn’t lumpy. When you’ve added all of the milk stir through the cream ‘cheese’ and season well. Turn off the heat.

You will need a smallish oven proof dish, a bread tin is ideal.

To assemble the dish, place a layer of the vegetable mixture at the bottom of the tin followed by a layer of pasta (you can break it to make it fit the tin) and then a layer of white sauce. Continue until you have used all ingredients (if you are using a bread tin you should make 3 layers).

If you are using vegan cheese, sprinkle a little over the top. Place in a medium oven and bake until brown on top (about 30-40 minutes).

Serve with a green salad.

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