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Roasted Vegetable Lasagne

Roasted Vegetable Lasagne
Roasted Vegetable Lasagne

What's great about it

This lasagne is easy to make and meat-free, with alternating layers of complementary, contrasting flavours: smashed tomato sauce, lemon and herb scented zucchini, cinnamon roasted sweet potato and creamy ricotta and Parmesan-laced béchamel. Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese, while capsicums are an awesome source of beta-carotene, vitamin C, B6, E and potassium.   


Serves 8

1 kg zucchini

1 kg eggplant (3 – 4)

1 kg sweet potato

4 red capsicum

¼ cup pesto

1 quantity smashed tomato sauce

100 g baby spinach leaves

500 g good quality ricotta cheese, firm deli style or your choice of White Sauce

30 g Parmesan Cheese, finely grated



  1. Preheat oven to 180 C.
  2. Slice zucchini into ribbons on a mandoline then place on a single layer onto a baking tray lined with baking paper. Roast for 10 minutes or until the zucchini has slightly softened then remove and set aside.
  3. Slice eggplant lengthways, about 5 mm thick. Place onto a baking tray in a single layer and lightly brush with olive oil. Season with a little sea salt and roast in the oven for 30 minutes or until golden and soft. Remove and set aside.
  4. Thinly slice the sweet potato with the skin lengthways on a mandolin as thin as possible to form delicate orange wafers. Lay onto a baking tray and lightly brush with olive oil. Sprinkle very lightly with a little cinnamon and sea salt and roast for 30 minutes or until softened and delicious. Remove and set aside.
  5. Half the capsicum and remove the inner core. Lay skin side up on a baking tray and roast in the oven for 20 – 30 minutes or until softened and golden. Remove capsicum from the tray and place into a bowl then cover with a tea towel - this processs will allow the skin to be removed easily after 30 minutes.

To Assemble Lasagne

  1. Spoon 1 cup of the smashed tomato sauce over the base of the baking dish.
  2. Lay over 1/3 of the roasted sweet potato over the base.
  3. Top with ½ the zucchini and spread over 2 tablespoons of pesto followed by a few handfuls of baby spinach.
  4. Lay over eggplant and spread over one cup of smashed tomato sauce.
  5. Lay over all the roasted peeled, capsicum.
  6. Repeat with another layer of sweet potato, zucchini, pesto, spinach, eggplant and tomato.
  7. Finish off with the last layer of sweet potato.
  8. Blend the ricotta until smooth – Add ¼ cup of water if needed to form a smooth creamy white sauce.
  9. Spread over the top of the lasagne and lightly sprinkle with Parmesan.
  10. Bake For 40 - 45 minutes in a preheated oven (180 C) or until golden and hot.
  11. Serve with a leafy green salad and more smashed tomato sauce enjoy.



Notes and Inspiration

For more options on how to make a creamy béchamel or white sauce click here.

Fresh made spelt lasagne noodles can also be layered in between the vegetables before baking.

Add other vegetables like roasted celeriac or sautéed kale which is lovely in-between the layers.

Alternatively the Polish way is to use delicate, thin, home made crepes in place of pasta made from organic egg, spelt flour and milk in between the layers.

One of my favourite recipes featured in my new book Purely Delicious. I often make a large tray of it over the weekend then cut into portions and freeze so I can easily have a meal on the table anytime I want - especially when pressed for time during the week. It's also great for impromptu dinner parties as it's loved by everyone.

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