Vegetable lasagne

Prep 0 h : 0 m
Cook 2 h : 0 m


  • 1kg Kent pumpkin, skin on, cut into thick wedges

    750g courgette, sliced thickly lengthways

    500g cauliflower, cut into small florets

    4 tbsp extra virgin olive oil

    200g chopped onion

    300g trimmed celery, chopped

    180g carrot, chopped

    125ml non-alcoholic white wine

    800g chopped tomatoes

    1 bay leaf

    2 tbsp each chopped basil, thyme and oregano

    270g bottled chargrilled bell peppers, drained, sliced

    500g fresh ricotta

    180ml milk

    80g finely grated Parmesan

    280g fresh lasagne sheets


  • Preheat oven to 200°C. Line three oven trays with baking paper. Place pumpkin, courgette and cauliflower on separate oven trays. Drizzle with 1½ tbsp of the oil; season with salt.

    Roast pumpkin for 10 mins. Add courgette and cauliflower; roast until vegetables are tender, 30 mins. Reserve four slices of courgette. Reduce oven to 180°C.

    Heat remaining oil in a deep frying pan over medium heat; saute onion, celery and carrot until cooked, 10 mins. Add wine; bring to the boil. Boil for 5 mins. Add tomatoes, herbs, bell pepper and 250ml water; bring to the boil. Cover and simmer until slightly thickened, 20 mins. Season to taste.

    Process cauliflower until smooth. Transfer to a bowl; stir in ricotta, milk and 60g Parmesan. Season. Spoon 2 tbsp of the tomato mixture over base of a 20x30cm ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, courgette and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved courgette. Sprinkle with reserved Parmesan. Bake until lasagne sheets are tender, 45 mins. Serve.