Description
A delicious and wholesome veggie lasagne featuring roasted aubergine, red pepper, and tomatoes layered with creamy half-fat crème fraîche and parmesan, baked to golden perfection.
Ingredients
Scale
Vegetables and Sauce
- 2 tbsp oil
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 aubergine, cut into chunks
- 1 red pepper, chopped
- 8 plum tomatoes, halved
- 350ml passata
Lasagne Layers
- 200g ready-cooked lasagne sheets
- 6 tbsp half-fat crème fraîche
- 2 tbsp grated parmesan (or vegetarian alternative)
Instructions
- Preheat and prepare vegetables: Heat the oven to 190°C (fan 170°C) or gas mark 5. Toss the oil together with the sliced onion, garlic, aubergine chunks, red pepper, and halved plum tomatoes to coat evenly.
- Roast the vegetables: Spread the coated vegetables in a large, shallow roasting tin and roast in the preheated oven for 35 minutes until they are lightly charred and tender.
- Assemble the lasagne: Spoon a layer of the roasted vegetables over the bottom of a medium-sized baking dish. Pour over some passata and cover with a layer of the ready-cooked lasagne sheets. Repeat these layers until all the roasted vegetables and passata are used up, finishing with a final layer of lasagne sheets on top.
- Add crème fraîche and cheese: Use a spoon to dollop the half-fat crème fraîche evenly over the top layer, then sprinkle grated parmesan or a vegetarian alternative over it.
- Bake the lasagne: Return the assembled dish to the oven and bake for 25 minutes until the lasagne is heated through, and the top is golden and bubbling. Remove from the oven and let it sit for a few minutes before serving.
Notes
- Use ready-cooked lasagne sheets to avoid pre-cooking the pasta.
- Vegetarian Parmesan alternatives are suitable for vegetarians.
- You can substitute half-fat crème fraîche with low-fat Greek yogurt for a lighter option.
- Allow the lasagne to rest for 5-10 minutes after baking for easier slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: veggie lasagne, vegetable lasagna, roasted vegetables, vegetarian lasagne, easy baked lasagne
