roast veg lasagne

1 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.4
  • Total Fat: 17.0 g
  • Cholesterol: 43.8 mg
  • Sodium: 484.9 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 20.3 g

View full nutritional breakdown of roast veg lasagne calories by ingredient
Submitted by:


A glorious taste experience A glorious taste experience
Number of Servings: 4


    1 pack chestnut mushrooms
    2 bell peppers red, yellow or orange
    4 shallots
    1 bulb garlic
    large sprig thyme
    2 tbsp olive oil
    2 tins chopped tomatoes
    around 9 sheets lasagne noodles
    1/2 pint milk
    1/2 cup grated swiss cheese
    1 oz butter
    1 tbsp white flour


Makes 4 - 6 portions depending on if you eat it by itself or with a side.
Slice the mushrooms into halves. Peel and halve the shallots. Quarter the peppers. Separate the garlic cloves.
put the peppers, shallots and garlic into a roasting tin. Toss with the herbs and oil and roast in oven at a high temp for 20mins. Turn everything over, add the mushrooms and roast for another 20mins or untill veg ig browned all over.
During the last half of cooking put the tomatoes, wine, salt and sugar into a saucepan. Simmer on a medium heat for 5 - 10 mins. Melt the butter in a small saucepan add the flour and cook for 1 min. Take off the heat and gradually whisk in the milk. Heat the milk to boiling point stirring constantly untill thickened. Remove from heat and stir in the cheese. Set aside untill needed.
When the veg is done peel the pepper and garlic. Chop the pepper and add all veg to the tomato sauce. Layer the lasagne and tomato sauce in a suitable dish. The last layer should be noodles then pour over the cheese sauce. Bake in the oven untill browned around 20-30 mins.

Number of Servings: 4

Recipe submitted by SparkPeople user BIGBROWNGOOSE.

Rate This Recipe