Roasted Mediterranean Vegetable Lasagne
Serves 5·Added 5 May 2026 by Tom Melhuish
MainVegetarianSummer
Ingredients
| 9 | sheets | spinach lasagne (no pre-cooking) |
| 1 1/4 | oz | plain flour |
| 1 1/2 | oz | butter |
| 1 | pint | milk |
| 1 | bayleaf | |
| fresh nutmeg(grated) | ||
| salt and freshly milled black pepper | ||
| 3 | tablespoons | Reggio Parmesan cheese(grated) |
| 1 | lb | cherry tomatoes(skinned) |
| 1 | small aubergine | |
| 2 | medium courgettes | |
| 1 | small red pepper(de-seeded and cut into 1-inch squares) | |
| 1 | small yellow pepper(de-seeded and cut into 1-inch squares) | |
| 1 | large | onion(sliced and cut into 1-inch squares) |
| 2 | fat | garlic cloves(crushed) |
| 3 | tablespoons | extra virgin olive oil |
| 2 | oz | pitted black olives(chopped) |
| 1 | heaped tablespoon | capers(drained) |
| 2 | tablespoons | fresh basil(leaves torn) |
| 3 | oz | mozzarella cheese(grated) |
| 1 | tablespoon | Reggio Parmesan cheese(for topping) |
Method
1.Preheat the oven to gas mark 9, 475°F (240°C).
2.Prepare the aubergine and courgettes by cutting into 1-inch dice, tossing with salt, and leaving in a colander for an hour to drain bitter juices. Squeeze and dry thoroughly.
3.Arrange vegetables in a roasting tin, toss with garlic, basil, olive oil, salt, and pepper. Roast on the highest shelf for 30–40 minutes until toasted brown at edges.
4.Make sauce by whisking flour, butter, milk, bayleaf, and nutmeg over medium heat until thickened. Cook for 2 minutes, then stir in Parmesan.
5.Remove vegetables from oven, stir in chopped olives and capers. Turn oven down to gas mark 4, 350°F (180°C).
6.Assemble in a 9x9 inch baking dish: layer one quarter of sauce, one third of vegetables, one third of mozzarella, and a layer of lasagne sheets. Repeat until finished, ending with sauce and a sprinkling of Parmesan.
7.Bake for 40–45 minutes until the top is crusty and golden.
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