If you love to eat pasta, with your all-time favorite being lasagna, but want to start eating healthier then give this Roasted Vegetable Lasagna recipe. Rather than the familiar meat sauce that has all the savory flavors and springy texture of pork, this dish makes use of different vegetable to create a delectable red sauce.
With the two sauces, bechamel and ragu, balancing each other within this pasta recipe, every bite will make your eyes sparkle with the unique blend between creamy and tangy. Not only is this the perfect dish for those who choose not to eat meat, it can also be a great way to get your kids eat their vegetables.
Roasted Vegetable Lasagna Bechamel Sauce
Ingredients
Bechamel Sauce:
- 3 Tbsps. butter
- 3 Tbsps. flour
- 3 cups warm milk
- 1 tsp. salt
- ½ tsp. nutmeg
- 1 pc. laurel leaf
Instructions
- In a pot, melt the butter. Once the butter has melted, add the flour. Mix until it becomes paste-like in texture.
- When the butter and flour has fully incorporated with each other, slowly pour in the warm milk. Make sure to mix constantly to avoid any lumps. Once you achieve a smooth and even texture, season with salt, nutmeg, and laurel leaf.
- Once you achieve your desired thickness, remove the laurel leaf and transfer it to a bowl. Cover it with plastic wrap. Set aside.
Roasted Vegetable Lasagna Ragu Sauce
Ingredients
Ragu Sauce:
- 1 pc. zucchini, diced
- 2 pcs. eggplant, diced
- 1 cup fresh shiitake mushroom, diced
- 1 pc. red bell pepper, diced
- 1 Tbsp. dried oregano
- 2 cloves garlic, sliced
- 1 pc. white onion, minced
- 1 Tbsp. vinegar
- 2 cups tomato sauce
- 1 tsp. chili flakes
Instructions
- Dice the zucchini, eggplant, shiitake mushrooms, and red bell pepper.
- In a pan, heat the olive oil. Fry the zucchini, eggplant, shiitake mushrooms, and red bell pepper. Season with salt and oregano. Toss.
- Once all the vegetables have been coated in the seasoning, add the sliced garlic. Toss.
- When the garlic has mingled with the vegetables, add the onions. Toss.
- When the onions have become translucent, season with white vinegar. Toss.
- After letting the vegetables cook with the white vinegar at the time, add the tomato sauce. Season with black pepper and chili flakes. Mix it all together.
Roasted Vegetable Lasagna
Ingredients
Assembling:
- Pesto Genovese
- Parmesan cheese
- Mozzarella cheese
- 1 pack Barilla Lasagne Pasta
Garnish:
- Dried parsley
Instructions
- In a baking dish, ladle an ample amount as the base of the lasagna. Make sure to spread it evenly.
- Place the Barilla Lasagne pasta on top. Press it down gently. You can break it into pieces to fit the baking dish.
- After the pasta, add a layer of ragu sauce. Top it with the bechamel sauce. Spread it evenly.
- Add a dollop of pesto and spread it onto the bechamel sauce. Top with parmesan and mozzarella cheese, then add another layer of pasta. Repeat the process until you fill the entire baking dish.
- On the last layer of pasta, spread a layer of bechamel sauce and pesto. Top it with parmesan and mozzarella cheese.
- Preheat the oven to 180 °C.
- Place the baking dish in the oven. Bake for 20 minutes.
Surprise everyone by switching up the usual flavors of meaty lasagna to a hearty vegetable lasagna. Despite looking similar to each other, this Roasted Vegetable Lasagna will surely surprise you because of packed the flavor is with every slice.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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