Big Roasted Vegetable Lasagne

Preparation info
  • Serves


    • Difficulty


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!


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


  1. Heat the oven to 200°C/fan 180°C/gas mark 6.
  2. 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