# The Ultimate Vegetable Lasagne

The Ultimate Vegetable Lasagne is a delicious and hearty dish with layers of pasta, creamy béchamel sauce, and a flavorful tomato and roasted vegetable sauce.

- Servings: 4 servings
- Total time: 4 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Preheat the oven to 200 degrees.
2. Cut the top off the garlic bulb and remove some of the white outer skin.
3. Cover the garlic with tin foil and set aside.
4. De-seed two peppers and chop them chunky.
5. Chop the courgette and aubergines into bite-sized chunks.
6. Chop the onions into nice chunky pieces.
7. Put the chopped vegetables into a mixing bowl.
8. Drizzle over some balsamic vinegar and olive oil.
9. Give it a sprinkle of salt and black pepper.
10. Mix it all around.
11. Put the vegetables into two roasting trays, making sure there's enough room for the veg to be evenly spaced.
12. Put the roasting trays into the oven.
13. Peel and finely chop an onion.
14. Add two tablespoons of olive oil to a large pan on medium heat.
15. Add the onions to the pan.
16. Lower the heat and leave the onions to cook down with the lid on for ten minutes, giving them a little stir occasionally.
17. Add the bay leaves and thyme.
18. Cook them down for a minute to help release their flavours.
19. Add the tinned tomatoes, salt, black pepper and sun-dried tomatoes.
20. Stir them in, bring to the boil and then reduce to a simmer.
21. Take the vegetables out of the oven.
22. Take the garlic out of its tin foil, remove the outer skin and squeeze the garlic cloves into the tomato sauce.
23. Blitz the tomato sauce with an immersion blender until smooth but with a bit of texture.
24. Add the roasted vegetables to the tomato sauce.
25. Put two pans on medium-low heat.
26. Put butter in one pan and milk in the other.
27. Once the butter is melted, add the flour, whisking in while heating until the texture is smooth.
28. Season the bechamel with salt, black pepper and grated nutmeg.
29. Once the milk is just about ready, add it in slowly and stir consistently until it gets a wonderful creamy texture.
30. Add a thin layer of bechamel to the bottom of the dish.
31. Put pasta on top of the bechamel, spreading it out so there's one layer covering it.
32. Put a layer of tomato and vegetable sauce on top of the pasta.
33. Put lasagne sheets on top of the sauce.
34. Put a nice layer of bechamel on top and spread it out so that it's nice and even.
35. Grate some cheese on top.
36. Put the rest of the tomato and vegetable sauce on top.
37. Put lasagne sheets on top.
38. Put the rest of the bechamel on top and grate on loads of cheese.
39. Put the dish in the oven.

## Equipment

- knife
- aluminum foil
- roasting trays
- mixing bowl
- wooden spoon
- large family size pan
- pot
- immersion blender
- whisk
- grater

## Source

- Original video: https://youtu.be/yMJw-X6Ea3w?feature=shared
- Recipe page: https://www.cliprecipe.com/recipe/6c18a05f-1cd5-4e23-b8d9-855152823ee4
- Extracted: 2025-04-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt