Roasted Mediterranean Vegetable Lasagne

Roasted Mediterranean Vegetable Lasagne

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 568.3
  • Total Fat: 28.3 g
  • Cholesterol: 7.9 mg
  • Sodium: 474.3 mg
  • Total Carbs: 61.0 g
  • Dietary Fiber: 9.7 g
  • Protein: 22.0 g

View full nutritional breakdown of Roasted Mediterranean Vegetable Lasagne calories by ingredient


This can be prepared well in advance and needs no more than putting into the oven at the appropriate time! This can be prepared well in advance and needs no more than putting into the oven at the appropriate time!
Number of Servings: 3


    8 sheets wholewheat lasagne (the kind that needs no pre-cooking)

    For the filling:
    1 small aubergine, cubed
    2 medium courgettes, thickly sliced
    1 lb (450 g) cherry tomatoes,
    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
    3 fat cloves garlic, crushed
    2 tablespoons fresh basil, leaves torn so that they stay quite visible
    3 tablespoons extra virgin olive oil
    50 g pitted black olives, chopped
    1 heaped tablespoon capers
    3 oz (75 g) Mozzarella Light,
    grated salt and freshly milled black pepper

    For the sauce:
    1 oz (35 g) plain flour
    1 oz (40 g) light spread
    1 pint (570 ml) milk, non-fat
    1 bay leaf
    grating of fresh nutmeg
    2 level tablespoons freshly grated Parmesan
    salt and freshly milled black pepper

    For the topping:
    1 level tablespoon freshly grated Parmesan


( Pre-heat the oven to gas mark 9, 475F (240C).

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. 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, 350F (180C).

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.

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.

Member Ratings For This Recipe

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    Good - 11/13/18

  • no profile photo

    This is a great lasagna! I think the roasted vegetables really add to it. My wife doesn't care for the eggplant, so next time I make it, I will probably substitute mushrooms for the eggplant. I also used dried basil and nutmeg in the spice jar. Best lasagne I ever made! - 9/15/17