Lasagne is one of my all-time favourites comfort foods. It’s hearty and filling and packed with flavour. It’s a great one to make for meal prep too as it freezes well and one large lasagne tray can give you about 6 portions – ideal!
I have been packing in the carbs since the weather turned, I know I know, I’m so ashamed but I couldn’t fight the cravings any longer and these cold winter nights were just asking for it. So I wanted to balance out the badness a bit by adding more vegetables.
I tried a gorgeous Mediterranean lasagne in the Happy Pear restaurant during the summer and I also make a mean zucchini lasagne so I started the thought process with both of these ideas and the below was their love child.
A colourful combo of roast veg, tomato and white sauce and lots of cheese, this vegetarian lasagne alternative is definitely a Winning Winter Warmer of a meal.
It’s also economical to buy with all the ingredients coming to about €10 and its quick and simple to put together.
A basic jar of tomato sauce will do if you’re not up to making your own and I’ve also put in some different ways to create your own white sauce from scratch too if you want to keep up the healthy buzz.
I would also recommend using parmesan cheese to bank the calories but feel free to drown it in mozzarella if you so please. These sub-zero temperatures leave a little extra room for the good stuff 😉
I served mine with a few handfuls of spinach leaves and a drizzle of balsamic which went really well as a side. There’s loads going on in this dish though so it can be served on its own too if you want.
A lot of the recipes I was researching included eggplant but I’m not a fan so I didn’t use it but if you want to mix it up a little, there’s plenty more vegetables like eggplant you can use.
Whatever way you decide to make it, this dish is going to taste great and leave you feeling warm and full – enjoy!
2 Red onions, chopped into large wedges
1 Red Pepper, chopped
1 Green Pepper, chopped
1 Yellow Pepper, chopped
2 Zucchini, chopped
4 cloves Garlic, chopped
500 ml Tomato Sauce*
500 ml White / Bechamel Sauce*
225 grams Lasagne Sheets
50 grams Parmesan, finely grated
Salt & Pepper to taste
Dash of Olive Oil
Preheat the oven to 220 Degrees Celsius.
In a large oven dish, mix all of the red onions, peppers and garlic with dash of oil and some seasoning.
Place the dish in the middle shelf of the oven and cook fr 30 minutes until the vegetables are soft.
Add some oil to a hot pan on the hob and fry the zucchini for about 4 minutes or until browned.
Transfer the fried zucchini to some kitchen towel and set aside.
After the 30 minutes, remove the roasted vegetables from the oven and add the zucchini.
Lower the oven to 200 Degrees Celsius.
If you are making your own tomato and white sauces from, do so now.
Here are the links to my own homemade sauces if you want to give them a try (the jars are usually OK too so whatever suits!)
You can just leave out the chopped veg – mushrooms, carrots and peppers. This will make a delish tomato sauce!
There are a few white sauce alternatives you can use in this recipe. I also found this great link from another blogger’s website for lots of other white sauce ideas;
When both lasagne sauces are ready, remove half of the vegetable mix from the oven dish and spread the remaining veggies in one layer in the dish.
Pour half of the tomato sauce over the first layer of veggies and add a layer of lasagne sheets.
Add half of your white sauce mix.
Add the remaining veggies and repeat the step of adding tomato sauce, lasagne sheets and remaining white sauce.
Sprinkle the lasagne with the parmesan.
Place the lasagne in the oven and bake for about 40 minutes until golden brown.
Serve your delicious vegetable lasagne with some side salad or on its own, whatever way you want – there is so much going on in this dish!