Roasted Vegetable Lasagne

Who doesn’t love a laz?!  I think we all need to eat a little less meat and up your veggie intake, and this is the perfect recipe to do that.  Even the meat lovers among you won’t miss it in this dish, I promise you!

This recipe is based on a Jamie Oliver recipe from his Every Day Superfoods cookbook, but I mix it up with more veggies and make my own tomato sauce so it’s FODMAP friendly.  This is really simple to make, the only thing that takes some time is waiting for the veggies to roast in the oven, but it’s so worth it.  A bonus as well is that there’s no time spent making a bechamel (white) sauce, as it’s topped with a healthier mix but you still get that creamy taste.

Honestly, give it a go, and I promise you it’ll be your new go-to lasagne recipe.  I think I make this at least once every few weeks at the moment!

Roasted Vegetable Lasagne 

Prep Time: 1 hour     Cooking Time: 45 – 60 minutes     Servings: 6


  • 1 large butternut squash, peeled and cut into chunks
  • 2 aubergines, cut lengthways into slices
  • 2 courgettes, cut lengthways into slices
  • 2 bell peppers, cut into chunks
  • 200g spinach
  • 2 tins chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon each of dried rosemary, oregano and basil
  • A few sprigs of fresh rosemary
  • 300g cottage cheese
  • 100ml milk
  • 40g grated parmesan cheese
  • 2 tablespoons olive oil
  • 9 sheets of dried gluten free lasagne pasta
  • salt and pepper IMG_0521


  1. Preheat the oven to 190c.  In a roasting tray, place the butternut squash and drizzle over some olive oil, season with salt and pepper, and add the teaspoon of dried rosemary.  Shake the pan and roast in the oven for 30-45 minutes until cooked through
  2. In another roasting tray, tip in the aubergine, courgette and peppers.  Drizzle over the oil and some salt and pepper and add to the oven.  These won’t take as long as the butternut squash, so check on them after about 20 – 30 minutes IMG_0518
  3. Whilst the vegetables are roasting, in a sauce pan tip in the chopped tomatoes and swirl the tins out with a little water and add that to the pan too.  Next add the tomato puree, balsamic vinegar, dried basil and oregano and season with salt and pepper.  Let it cook away on a low heat, until it has reduced and thickened
  4. When your vegetables have all cooked, take a large dish and spoon over a third of the tomato sauce onto the base.  Next, layer a third of your vegetables up, and lay over 3 of your pasta sheets ontop.  Next, sprinkle over some parmesan and a handful of the spinach leaves.  Repeat the process until you’ve used up all your ingredients, finishing with 3 pasta layers on the top
  5. In a jug, mix together the cottage cheese and milk so it creates a looser texture.  Pour this over the top of the dish, sprinkle with more parmesan and fresh rosemary sprigs
  6. Cover the dish with foil and place in the oven for 40 minutes, removing the foil for the last 10-15 minutes so the top doesn’t burn but is nice and brown
  7. Serve with a big green salad and ENJOY!


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