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Roasted vegetable lasagne

Ingredients for 4 portions

Per portion: 2912 kJ / 695 kcal

  • 1 large onion, peeled and cut into wedges
  • 2 red peppers, deseeded and sliced
  • 2 courgettes, trimmed and sliced
  • 1 aubergine, trimmed and sliced
  • 100 g / 4 oz mushrooms, sliced
  • 2 garlic cloves, peeled and chopped
  • 4 tbsp olive oil
  • 250 g / 9 oz cherry tomatoes
  • 2 tbsp Kikkoman Honey & Garlic Teriyaki Stir Fry and Marinade
  • 2 tbsp tomato puree
  • 6-8 sheets of fresh or ‘no need to pre-cook’ lasagne
  • 600ml/1pt thick cheese sauce
  • 2tbsp each grated Parmesan, Cheddar and dry breadcrumbs
  • Fresh basil leaves, whole or shredded, to garnish





Preparation time: 2h

Preheat the oven to 200 C / Gas mark 6. Put the onion, peppers, courgettes, aubergine, mushrooms and garlic in a shallow tin and drizzle with oil.

Roast for 30 minutes, turning the vegetables occasionally. Add the tomatoes and roast for a further 15-20 minutes or until the vegetables are starting to scorch at the edges.

Mix the honey and garlic teriyaki sauce and tomato puree and stir into the vegetables. Spoon half into a large, rectangular ovenproof dish. Cover with half the lasagne sheets and half the cheese sauce.

Layer the remaining vegetables, pasta and cheese sauce on top and scatter over the cheeses and breadcrumbs. Bake for 40 minutes or until golden and bubbling. Garnish with fresh basil to serve.

Tip: Large tomatoes cut into wedges can be used instead of cherry tomatoes. Slip the skins off the tomatoes after roasting if you prefer. 

Variations: Try adding blanched sliced leeks, chopped celery and tinned artichokes to the roasting tin or stir in shredded cooked spinach when the vegetables come out of the oven.