Roast Vegetable Lasagne
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Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories583.4 kcal (29%)
Total Fat29.4 g (42%)
Carbs68.8 g (26%)
Sugars17.2 g (19%)
Protein12.9 g (26%)
Sodium602.3 mg (30%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Lasagne
2carrots
2red peppers
2sweet potatoes
1red onion
1brown onion
1courgette
garlic granules
olive oil
lasagne sheets
Sauce
Cheese Sauce
Instructions
Step 1
Roughly chop the veg and arrange on baking trays. Sprinkle with salt and garlic granules and drizzle oil over. Put in the oven at fan 200ish for 30/40mins until soft.
Step 2
Melt the butter in a pot and pour in flour a bit at a time, stirring til combined. Once combined, add milk a little at a time and stir. Add the cheese.
Step 3
Put the sauce ingredients in a large pot with the roasted vegetables and simmer until soft and combined.
Step 4
Layer the lasagne sauce, pasta sheets then cheese sauce and repeat. Grate cheese over the top and put in the oven for 30/35 mins or until pasta is cooked.
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