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mediterranean vegetable lasagne

mediterranean vegetable lasagne

mediterranean vegetable lasagne

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Lasagne (US: /ləˈzɑːnjə/, also UK: /ləˈzænjə/,[1] Italian: [laˈzaɲɲe]; singular lasagna, Italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types,[2] made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like Italian seasoning, such as garlic, oregano and basil.[3]

The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions.

Roasted Mediterranean vegetable lasagne


  • 2 small aubergines, cut into 2.5cm chunks
  • 2 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunky strips
  • 4 garlic cloves, finely chopped
  • 5 tbsp olive oil
  • 450g courgettes, sliced
  • 225g fresh lasagne sheets
  • 50g vegetarian Parmesan, finely grated

For the sauce

  • 900ml semi-skimmed milk
  • 60g sunflower margarine
  • 70g plain flour
  • 125g full-flavoured half-fat hard cheese, such as vegetarian cheddar, coarsely grated
mediterranean vegetable lasagne
mediterranean vegetable lasagne


  1. Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
  2. Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
  3. Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
  4. Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
  5. Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
  6. Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
  7. Bake for 40 minutes, until golden and bubbling. Serve with salad.

Another recipe :


about 9 sheets spinach lasagne (the kind that needs no pre-cooking)

For the filling:

1 small aubergine

1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped

For the sauce:

1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
salt and freshly milled black pepper

For the topping:

1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano); see recipe introductio


Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on.

Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper.  You can also watch how to prepare garlic, how to chop onions and how to skin tomatoes in our Cookery School Videos on this page.

30-40 minutes

Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan.

When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C). Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

mediterranean vegetable lasagne
mediterranean vegetable lasagne

Mediterranean-Style Vegetable Lasagne


  • 40g cheddar cheese †
  • 6 lasagne sheets †
  • 10g basil
  • 1 red pepper
  • 1 courgette
  • 35g Italian hard cheese †
  • 400g canned finely chopped tomatoes
  • 16g tomato paste
  • 2 garlic cloves
  • 1 aubergine

You’ll also need

Butter, flour, milk, olive oil, pepper, salt, sugar

Cooking instructions


Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Cut the aubergine[s] and courgette[s] into bite-sized pieces

Peel and finely chop (or grate) the garlic


Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped pepper, aubergine and courgette with a large pinch of salt and cook for 8-10 min or until the vegetables are starting to brown slightly and caramelise

Boil half a kettle


While the vegetables are cooking, melt 20g [40g] butter in a pot over a medium heat

Once melted, add 20g [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux


Whisk 200ml [400ml] milk gradually into the roux and cook for 5 min until a smooth, thick sauce remains

Grate the cheddar cheese

Once the sauce has thickened, remove from the heat, season with salt and pepper and stir through the grated cheddar – this is your cheese sauce


Once the vegetables have caramelised, add the chopped garlic, tomato paste, 1 tsp [2 tsp] sugar, chopped tomatoes and 100ml [200ml] boiled water to the pan

Cook for 3-4 min or until thickened to a pasta sauce consistency – this is your vegetable sauce

Chop the basil stalks (save the leaves for garnish!) and add them to the pan


Layer some of the vegetable sauce over the bottom of an oven-proof dish, then top with 3 lasagne sheets

Repeat this process until you end up with a final layer oflasagne sheets


You may need to layer differently depending on the size of your dish!

Finally top with the cheese sauce,making sure all of the lasagne is covered

Grate the Italian hard cheese

Sprinkle the grated Italian hard cheese directly over the cheese sauceand put the dish in the oven for 30-35 min or until the lasagneis cooked – this is your Mediterranean-style vegetable lasagne

Allow the Mediterranean-style vegetable lasagne to cool slightly before serving (this helps the flavours to develop and makes it easier to serve!)

Chop (or tear!) the basil leaves

Serve the Mediterranean-style vegetable lasagne and garnish with the chopped basil


mediterranean vegetable lasagne
mediterranean vegetable lasagne


  • Use tongs to toss the cooked noodles and keep them separate. The noodles will try as hard as they can to stick together, which is why it’s important to toss them in oil right after they’ve cooked. Gently picking the noodles up with the tongs will ensure that they peel apart easily without breaking.
  • It may seem like there’s a lot of liquid in the pan after it bakes. But don’t worry – as it sits and cools, the liquid will be re-absorbed. Veggies release a lot of moisture as they cook. But the lasagna will soak it right up after it sits for 10 minutes.


  • This Greek veggie lasagna also does great when frozen! Assemble the lasagna, cover it with foil, and place inside a large Ziploc baggy.
  • Pop it in the freezer and freeze for up to 3 months.
  • You can thaw it overnight in the fridge before baking, and then just plan to add 10-15 minutes of additional bake time.
  • Or you can bake it right from frozen and plan to add an additional 25-30 minutes of baking time.

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