Name: Big Roasted Vegetable Lasagne
Yield: Serves 6
Ingredients: 1 tbsp tomato purée; 60 g vegetarian Parmesan-style cheese, grated; 1 garlic bulb; 280 g baby plum or cherry tomatoes, chopped; 2 red onions, roughly diced; 200 g dried lasagne sheets; salt and black pepper; 2 tbsp vegetable oil plus extra for coating; 20 g unsalted butter; 1 large courgette, cut into bite-sized pieces; 450 ml cold whole milk; 1 aubergine, diced; a pinch of English mustard powder; a good bunch of basil, leaves roughly torn, plus extra to top; 100 g mature Cheddar cheese, grated; 3 red peppers, deseeded and roughly diced; 20 g plain flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is a recipe I always turn to when I have a crowd to feed. It’s hugely popular with everyone, kids adore it, and the beauty of it is that it can all be made in advance before anyone arrives, so you’re free to enjoy yourself once they’re there. All you need to do is remember to turn the oven on!

Ingredients

1 aubergine, diced
2 red onions, roughly diced
3 red peppers, deseeded and roughly diced

Main course
Pasta
Vegetarian

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
In a large roasting tray, toss the aubergine, red onions, red peppers and tomatoes with the 2 tablespoons of vegetable oil, and season with salt and black pepper. Cut the top off the garlic bulb in order to expose each cl

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Ingredients

Method

Part of