Roast vegetable lasagne

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Roasting the vegetables makes for sharper, better differentiated flavours than if they were all sautéed together.


  • 1 onion, cut into wedges
  • ½ red pepper, seeds and ribs removed, cut into squares
  • ½ yellow pepper, seeds and ribs removed, cut


Preheat the oven to 180°C/350°F/gas mark 4. Sprinkle the vegetables with a little of the rosemary and 2 tablespoons of oil and roast them for 25–30 minutes until soft. While they are in the oven, cook down the tomatoes with the remaining oil, rosemary, salt and pepper until they have t