Roast Vegetable Lasagne

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and slice vegetables and place in a large bowl. Season vegetables with salt and pepper, drizzle with 1 tablespoon of the oil and toss to coat with oil.

Step 2

Place pumpkin and sweet potato on a baking tray or dish and roast at 180ºC for 10 minutes. Turn vegetables over and roast for a further 5-10 minutes. Add remaining vegetables and roast for about 15 minutes, until the vegetables are tender. (Turn the vegetables once during cooking.)

Step 3

While vegetables are roasting, heat the remaining tablespoon of oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until onion is soft (about 2-3 minutes). Add garlic and pesto and cook for another minute.

Step 4

Stir in crushed tomatoes. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened. Remove from heat and stir in roasted vegetables.

Step 5

Spoon half the vegetable mixture into 2.5 litre casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with cheese sauce. Sprinkle with grated cheese.

Step 6

Bake at 180ºC for 35-40 minutes, until golden brown.

Step 7

Melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly.

Step 8

Gradually add milk, stirring constantly, until sauce is smooth. Continue cooking until sauce bubbles and thickens. Remove from heat and stir in parmesan cheese, nutmeg, salt and pepper.