Roasted Vegetable Lasagna

This is my version of a healthy lasagne, it takes a little bit of effort to get the vegetables ready but it is so worth it! Keeping the vegetables in thick slices instead of putting into a sauce keeps their flavour and also gives different textures. I also experimented with a white sauce as I think many recipes I’ve seen for it are quite unhealthy, this one is delicious, dairy free and much lighter than a sauce you would find in a full fat lasagne. The quantity of flour to milk is a lot smaller than in other recipes but I think you will find it thickens up just as nicely.
I added breadcrumbs to the top instead of cheese as it gives a nice browned top, a different texture and it’s much healthier! (When your down to the crust of your loaf of bread pop it in a blender and turn it into breadcrumbs then pop them in a bag in your freezer. Keep doing this and you will end up with a big bag of fresh breadcrumbs when ever you need it).

Served 6-

1 Aubergine
1 large courgette
1 red pepper
1 yellow pepper
1 large onion
1-2 garlic cloves
2 cans chopped tomatoes
1 tablespoon sun dried tomato paste
1 teaspoon dried basil
spray oil
Salt and Pepper
Handful of breadcrumbs
6 lasagne sheets (spinach or normal – I used a layer of both)

White Sauce:
200ml Soya milk
1 tablespoon plain flour
1 teaspoon low fat spread (I used a non dairy one)
45g parmesan or cheddar
Black Pepper

Slice the courgette in half and then lengthways and grill under a high heat for 3-4 mins on each side untill softened but not browned.
Put the red and yellow pepper on a baking tray whole, spray with a little oil and put them in the oven for 180c for 20 mins. Once done, take the seeds and stalk out and slice into about 5 pieces each.
Steam thin slices of aubergine for 4-5 mins untill softened.
(All of these stages could be done in advance, then put them in a bowl and cover with foil untill needed. The aubergine may go brown but it doesn’t matter because it will be all tucked into layers of pasta!)
To make the tomato sauce, chop the onion and soften in a saucepan or deep frying pan with the crushed garlic. Add the chopped tomatoes, the sundried tomato paste, salt and pepper and then dried basil.
Cook for about 10 mins untill thickened and saucy!
To make the white sauce stir the milk, flour and spread over a medium heat with a metal whisk untill thickened, add the cheese and black pepper and continue to stir untill melted.

In a lasagne dish add a layer of tomato sauce, some of the aubergines, 3 lasagne sheets, tomato sauce, slices of aubergine, courgette and peppers, white sauce, 3 lasagne sheets, aubergine courgette and peppers, tomato sauce, white sauce and then cover the top in breadcrumbs.
Bake in the oven at 180c for 20 mins with foil on the top and then uncovered for a further 15 mins.

I’ve put a picture of the layer so you can see that you don’t really need to do a neat job on the vegetable layer just cover the pasta nicely.

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