Roasted Vegetable Lasagne
Aubergine, peppers, baby marrow and spinach form distinct layers with tomato, béchamel and modest mozzarella.
Modern01Roasting removes excess water.
02Dry spinach protects layers.
03Covered baking hydrates before browning.
Cook it calmly.
- 01
Roast in batches
Roast aubergine and peppers at 220°C; add baby marrow for the final 12 minutes.
- 02
Dry the spinach
Wilt, cool and squeeze spinach, then chop.
- 03
Layer
Alternate tomato, pasta, vegetables, spinach and béchamel thinly.
- 04
Bake and rest
Top with mozzarella, cover for 30 minutes, uncover for 15, then rest 15.
Common mistakes
- Using raw watery vegetables.
- Building thick layers.
- Skipping the rest.
The detail that changes the dish.
Roast until little loose water remains on the tray.
Roasting removes excess water.
Aubergine, peppers, baby marrow and spinach form distinct layers with tomato, béchamel and modest mozzarella.
Dry spinach protects layers. Covered baking hydrates before browning.
How the ingredients carry Roasted Vegetable Lasagne
Roast until little loose water remains on the tray.
Season vegetables individually while roasting. A vegetable lasagne becomes bland when all seasoning is left to tomato.
At the table
Serve Roasted Vegetable Lasagne when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 4 days or freeze portions for 2 months.
Be realistic
Refrigerate for 4 days or freeze portions for 2 months.
Frequently asked questions
What is the key technique for Roasted Vegetable Lasagne?+
Roast until little loose water remains on the tray.
What should I know before substituting ingredients?+
Season vegetables individually while roasting. A vegetable lasagne becomes bland when all seasoning is left to tomato.
