The Ultimate Vegetable Lasagne

4 mins
Serves 4
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Directions

  1. 1Preheat the oven to 200 degrees.
  2. 2Preheat the oven to 200 degrees.
  3. 3Preheat the oven to 200 degrees.
  4. 4Cut the top off the garlic bulb and remove some of the white outer skin.
  5. 5Cut the top off the garlic bulb and remove some of the white outer skin.
  6. 6Cut the top off the garlic bulb and remove some of the white outer skin.
  7. 7Cover the garlic with tin foil and set aside.
  8. 8Cover the garlic with tin foil and set aside.
  9. 9Cover the garlic with tin foil and set aside.
  10. 10De-seed two peppers and chop them chunky.
  11. 11De-seed two peppers and chop them chunky.
  12. 12De-seed two peppers and chop them chunky.
  13. 13Chop the courgette and aubergines into bite-sized chunks.
  14. 14Chop the courgette and aubergines into bite-sized chunks.
  15. 15Chop the courgette and aubergines into bite-sized chunks.
  16. 16Chop the onions into nice chunky pieces.
  17. 17Chop the onions into nice chunky pieces.
  18. 18Chop the onions into nice chunky pieces.
  19. 19Put the chopped vegetables into a mixing bowl.
  20. 20Put the chopped vegetables into a mixing bowl.
  21. 21Put the chopped vegetables into a mixing bowl.
  22. 22Drizzle over some balsamic vinegar and olive oil.
  23. 23Drizzle over some balsamic vinegar and olive oil.
  24. 24Drizzle over some balsamic vinegar and olive oil.
  25. 25Give it a sprinkle of salt and black pepper.
  26. 26Give it a sprinkle of salt and black pepper.
  27. 27Give it a sprinkle of salt and black pepper.
  28. 28Mix it all around.
  29. 29Mix it all around.
  30. 30Mix it all around.
  31. 31Put the vegetables into two roasting trays, making sure there's enough room for the veg to be evenly spaced.
  32. 32Put the vegetables into two roasting trays, making sure there's enough room for the veg to be evenly spaced.
  33. 33Put the vegetables into two roasting trays, making sure there's enough room for the veg to be evenly spaced.
  34. 34Put the roasting trays into the oven.
  35. 35Put the roasting trays into the oven.
  36. 36Put the roasting trays into the oven.
  37. 37Peel and finely chop an onion.
  38. 38Peel and finely chop an onion.
  39. 39Peel and finely chop an onion.
  40. 40Add two tablespoons of olive oil to a large pan on medium heat.
  41. 41Add two tablespoons of olive oil to a large pan on medium heat.
  42. 42Add two tablespoons of olive oil to a large pan on medium heat.
  43. 43Add the onions to the pan.
  44. 44Add the onions to the pan.
  45. 45Add the onions to the pan.
  46. 46Lower the heat and leave the onions to cook down with the lid on for ten minutes, giving them a little stir occasionally.
  47. 47Lower the heat and leave the onions to cook down with the lid on for ten minutes, giving them a little stir occasionally.
  48. 48Lower the heat and leave the onions to cook down with the lid on for ten minutes, giving them a little stir occasionally.
  49. 49Add the bay leaves and thyme.
  50. 50Add the bay leaves and thyme.
  51. 51Add the bay leaves and thyme.
  52. 52Cook them down for a minute to help release their flavours.
  53. 53Cook them down for a minute to help release their flavours.
  54. 54Cook them down for a minute to help release their flavours.
  55. 55Add the tinned tomatoes, salt, black pepper and sun-dried tomatoes.
  56. 56Add the tinned tomatoes, salt, black pepper and sun-dried tomatoes.
  57. 57Add the tinned tomatoes, salt, black pepper and sun-dried tomatoes.
  58. 58Stir them in, bring to the boil and then reduce to a simmer.
  59. 59Stir them in, bring to the boil and then reduce to a simmer.
  60. 60Stir them in, bring to the boil and then reduce to a simmer.
  61. 61Take the vegetables out of the oven.
  62. 62Take the vegetables out of the oven.
  63. 63Take the vegetables out of the oven.
  64. 64Take the garlic out of its tin foil, remove the outer skin and squeeze the garlic cloves into the tomato sauce.
  65. 65Take the garlic out of its tin foil, remove the outer skin and squeeze the garlic cloves into the tomato sauce.
  66. 66Take the garlic out of its tin foil, remove the outer skin and squeeze the garlic cloves into the tomato sauce.
  67. 67Blitz the tomato sauce with an immersion blender until smooth but with a bit of texture.
  68. 68Blitz the tomato sauce with an immersion blender until smooth but with a bit of texture.
  69. 69Blitz the tomato sauce with an immersion blender until smooth but with a bit of texture.
  70. 70Add the roasted vegetables to the tomato sauce.
  71. 71Add the roasted vegetables to the tomato sauce.
  72. 72Add the roasted vegetables to the tomato sauce.
  73. 73Put two pans on medium-low heat.
  74. 74Put two pans on medium-low heat.
  75. 75Put two pans on medium-low heat.
  76. 76Put butter in one pan and milk in the other.
  77. 77Put butter in one pan and milk in the other.
  78. 78Put butter in one pan and milk in the other.
  79. 79Once the butter is melted, add the flour, whisking in while heating until the texture is smooth.
  80. 80Once the butter is melted, add the flour, whisking in while heating until the texture is smooth.
  81. 81Once the butter is melted, add the flour, whisking in while heating until the texture is smooth.
  82. 82Season the bechamel with salt, black pepper and grated nutmeg.
  83. 83Season the bechamel with salt, black pepper and grated nutmeg.
  84. 84Season the bechamel with salt, black pepper and grated nutmeg.
  85. 85Once the milk is just about ready, add it in slowly and stir consistently until it gets a wonderful creamy texture.
  86. 86Once the milk is just about ready, add it in slowly and stir consistently until it gets a wonderful creamy texture.
  87. 87Once the milk is just about ready, add it in slowly and stir consistently until it gets a wonderful creamy texture.
  88. 88Add a thin layer of bechamel to the bottom of the dish.
  89. 89Add a thin layer of bechamel to the bottom of the dish.
  90. 90Add a thin layer of bechamel to the bottom of the dish.
  91. 91Put pasta on top of the bechamel, spreading it out so there's one layer covering it.
  92. 92Put pasta on top of the bechamel, spreading it out so there's one layer covering it.
  93. 93Put pasta on top of the bechamel, spreading it out so there's one layer covering it.
  94. 94Put a layer of tomato and vegetable sauce on top of the pasta.
  95. 95Put a layer of tomato and vegetable sauce on top of the pasta.
  96. 96Put a layer of tomato and vegetable sauce on top of the pasta.
  97. 97Put lasagne sheets on top of the sauce.
  98. 98Put lasagne sheets on top of the sauce.
  99. 99Put lasagne sheets on top of the sauce.
  100. 100Put a nice layer of bechamel on top and spread it out so that it's nice and even.
  101. 101Put a nice layer of bechamel on top and spread it out so that it's nice and even.
  102. 102Put a nice layer of bechamel on top and spread it out so that it's nice and even.
  103. 103Grate some cheese on top.
  104. 104Grate some cheese on top.
  105. 105Grate some cheese on top.
  106. 106Put the rest of the tomato and vegetable sauce on top.
  107. 107Put the rest of the tomato and vegetable sauce on top.
  108. 108Put the rest of the tomato and vegetable sauce on top.
  109. 109Put lasagne sheets on top.
  110. 110Put lasagne sheets on top.
  111. 111Put lasagne sheets on top.
  112. 112Put the rest of the bechamel on top and grate on loads of cheese.
  113. 113Put the rest of the bechamel on top and grate on loads of cheese.
  114. 114Put the rest of the bechamel on top and grate on loads of cheese.
  115. 115Put the dish in the oven.
  116. 116Put the dish in the oven.
  117. 117Put the dish in the oven.

Ingredients

  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 yellow pepper
  • 1 yellow pepper
  • 2 red onions
  • 2 red onions
  • 2 red onions
  • 1 courgette
  • 1 courgette
  • 1 courgette
  • 2 aubergines
  • 2 aubergines
  • 2 aubergines
  • 1 bulb of fennel
  • 1 bulb of fennel
  • 1 bulb of fennel
  • 4 tablespoons olive oil
  • 4 tablespoons olive oil
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 bulb of garlic
  • 1 bulb of garlic
  • 1 bulb of garlic
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 3 400g tins chopped tomato
  • 3 400g tins chopped tomato
  • 3 400g tins chopped tomato
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 8 sun-dried tomatoes
  • 8 sun-dried tomatoes
  • 8 sun-dried tomatoes
  • 800 ml milk
  • 800 ml milk
  • 800 ml milk
  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 80 ml sunflower oil
  • 80 ml sunflower oil
  • 80 ml sunflower oil
  • 80 g plain white or spelt flour
  • 80 g plain white or spelt flour
  • 80 g plain white or spelt flour
  • 50 g Cheddar cheese
  • 50 g Cheddar cheese
  • 50 g Cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 teaspoon nutmeg
  • 1 teaspoon nutmeg
  • 1 teaspoon nutmeg
  • 200 g lasagne sheets
  • 200 g lasagne sheets
  • 200 g lasagne sheets
  • 150 g Cheddar cheese
  • 150 g Cheddar cheese
  • 150 g Cheddar cheese

Equipment

knifealuminum foilroasting traysmixing bowlwooden spoonlarge family size panpotimmersion blenderwhiskgrater