Roasted Mediterranean Vegetable Lasagne

25 minutes - 30 minutes

Serves 4-6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Vegetarian

This recipe is from Delia's Summer Collection.

Baked lasagne is the most practical of dishes – it can be prepared well in advance and needs no more than a shove in the direction of the oven at the appropriate time.

But sadly, because of over-exposure, the classic version is no longer the treat it used to be. This recipe follows the basic principles but incorporates the newer, smokier flavours of roasted Mediterranean vegetables. Even if you make it on a dull day, its dazzling colours will still be sunny, and there are more baked pasta recipes on our Cookery School Video.

Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd

The Delia Online Cookery School: Watch how to make more baked pasta dishes, press here to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Reheating frozen vegetable lasagne

Asked by: Corgi1965

Hi, Once the Roasted Vegetable Lasagne is frozen, do you cook it from frozen or defrost first?

Answered by Lindsey: Hello, This recipe, freshly made, baked, cooled and well wrapped can be frozen up to 3 months and I would say is suitable for a family supper, but not a special occasion. I would not freeze this recipe at the ready-to-bake stage. We would re-heat the cooked lasagne from frozen. Best wishes Lindsey

Freezing Vegetable Lasagne

Asked by: Carol

Hi, I regularly make Delia's Roasted Med. Veg Lasagne and it's always a big hit. I am looking to prepare some meals ahead of time for a family holiday. Do you think it would work to freeze the prepared dish ie with layers assembled and white sauce on top? Many thanks, Carol

Answered by Lindsey: Hello Carol, This recipe, freshly made, baked, cooled and well wrapped can be frozen up to 3 months and I would say is suitable for a family supper, but not a special occasion. I would not freeze this recipe at the ready-to-bake stage. Best wishes Lindsey

Getting ahead with Vegetable Lasagne

Asked by: Deirdre

I need to make the Roasted Mediterranean Lasagne 2 days in advance. Should I store chilled or frozen?

Answered by Lindsey: Hello, Chilled, unbaked, for a couple of days will be better than frozen. Kind regards Lindsey

Method

Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on.

Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. You can also watch how to prepare garlic, how to chop onions and how to skin tomatoes in our Cookery School Videos on this page.

Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan.

When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C). Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.