Roasted Mediterranean Vegetable Lasagne Recipes

ROASTED MEDITERRANEAN VEGETABLE LASAGNE

Steps:

• Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
• Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
• Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
• Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
• Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
• Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
• Bake for 40 minutes, until golden and bubbling. Serve with salad.

ROASTED MEDITERRANEAN VEGETABLE LASAGNE

Steps:

• Preheat the oven to 475 degrees F. Prepare the eggplant and zucchini ahead of time by cutting them into 1" dice, leaving the skins on. Toss the dice in about 2 teaspoons of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Set them aside for an hour, so that some of the bitter juices drain out. Squeeze out any juices left and dry the dice thoroughly in a clean dish towel. Arrange the tomatoes, eggplant, zucchini, peppers, and onion in the baking pan (a shallow 9" x 9"). Sprinkle with the chopped garlic, basil, and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Place the pan on the highest shelf of the oven for 30 to 40 minutes, or until the vegetables are toasted brown at the edges. Meanwhile, make the sauce: Place all the sauce ingredients (except the cheese) in a small saucepan and stir continuously over medium heat until the sauce boils and thickens. Turn the heat down to its lowest and let the sauce cook for 2 minutes. Add the 3 tablespoons grated Parmigiano. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to 350 degrees F. Pour one-quarter of the sauce into the baking dish, followed by one-third of the vegetable mixture. Sprinkle in a third of the mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmigiano. Place the dish in the oven and bake for 25 to 30 minutes, or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

MEDITERRANEAN VEGGIE LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large pot over medium-high heat.
• Add red onion, green onion, garlic and celery.
• Saute until onion is translucent and celery starts to soften.
• Add other veggies, one by one, stirring before adding the next.
• Cover and cook 5 minutes, stirring once.
• Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
• Season with salt and pepper.
• Melt butter in large sauce pan over medium heat.
• Whisk in flour.
• Whisk 2 minutes.
• Gradually whisk in milk.
• Cook until mixture comes to a boil, whisking often.
• Remove from heat and season with salt and pepper.
• Spoon 1 cup of sauce over bottom of your lasagna pan.
• Arrange 5 lasagna noodles atop sauce, overlapping slightly.
• Spoon half of vegetables over noodles.
• Spoon 1 1/2 cups sauce over veggies.
• Sprinkle 1/3 of your cheese over sauce.
• Repeat each layer once.
• Top with the last 5 lasagna noodles.
• Spoon remaining sauce over noodles.
• Top with remaining cheese.
• This is where you would refrigerate for later use, just cover tightly.
• Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
• Remove from oven and allow to stand for at least 10-15 minutes before slicing.

ROASTED VEGETABLE AND SAUSAGE LASAGNA

Steps:

• Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
• Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
• Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
• Reduce the oven temperature to 350 degrees F.
• While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
• In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
• In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
• Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.