Roast vegetable lasagne

A tasty and filling dinner for your meatless Monday.

Less than 1 hour

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


Roasted vegetables:
  • 3 bell peppers (colour of choice)
  • 2 large brinjals
  • 1 packet (300g) baby marrows
  • Glug olive oil
  • Dried origanum, for seasoning 
  • Salt and milled pepper
  • ½ cup (125ml) grated parmesan cheese
White sauce:
  • ⅓ cup (80ml) butter
  • ⅓ cup (80ml) flour
  • 2 cups (500ml) hot milk
  • Grating of nutmeg
  • Salt and milled pepper

  • 2 cans (400g) whole peeled tomatoes
  • 3 cloves garlic
  • Handful fresh basil + extra for serving
  • Salt and milled pepper
  • 1 packet (500g) lasagne sheets
  • 2 cups (about 250g) grated cheddar or mozzarella
  • Handful vine tomatoes, halved
  • Basil, for serving (optional)


  1. Preheat oven to 180°C.
  2. Cut peppers, brinjals and marrows into evenly sized chunks. 
  3. Drizzle with olive oil, season and sprinkle with origanum, tossing to coat evenly.
  4. Scatter over grated parmesan cheese.
  5. Roast for 15 minutes, tossing occasionally, until cooked through.
  6. Melt butter in a saucepan and whisk in flour.
  7. Gradually add hot milk and cook until thickened.
  8. Add nutmeg and season.
  9. Set aside. 
  10. Blitz tomatoes, garlic and basil in a blender and purée until it’s a smooth sauce. Season.
  11. Pour a little tomato sauce on the base of a deep baking dish and add a layer of pasta sheets, then vegetables.
  12. Continue to layer sauce, pasta sheets and vegetables until almost at the top of the dish.
  13. Finish with a layer of pasta sheets, then pour the white sauce on top.
  14. Scatter cheese and vine tomatoes on top.
  15. Bake at 180°C for 35 minutes or until golden and bubbling.
  16. Serve garnished with basil, if you like.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

It’s beginning to feel festive here at Fresh Living! Take a look at our bumper edition of Christmas recipes, tips and chef videos to help you cook the best-ever Christmas feast!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

The 5 best-ever potato salads

When you think of braai salads, potato salad probably comes top of the list! Fluffy potatoes that are doused in creamy and tangy mayo, topped with crispy bacon, hard-boiled eggs or kept simple with chives. But why stop there? These 5 potato salad recipes are game-changers that will steal the show at your next braai! 

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.