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Grilled Vegetable Lasagne Recipe

This recipe is rated 5.0 out of 5.

Freshly Picked

Comfort food

Main meals
Grilled Vegetable Lasagne
Grilled Vegetable Lasagne

Layers of smoky grilled vegetables, herbed tomato sauce, and creamy plant-based ricotta, this lasagne is pure comfort with a fresh twist. Rich, cheesy, and deeply satisfying, it’s best served hot with a crisp side salad… and maybe an extra slice.

You will need

Serves 8

  • 50ml extra virgin olive oil (used in separate steps to grill the veg)
  • 1 medium sweet potato, sliced about 1 cm thick
  • 2 zucchinis, cut the same
  • 1 eggplant, cut the same
  • 1 box of lasagne sheets
  • 300g plant plant-based ricotta, mixed in a bowl to break it up
  • 150g plant plant-based cheddar, grated
  • 2 tins tomatoes, pureed in a blender
  • 5 cloves garlic
  • 1 sprig thyme
  • 1 sprig rosemary
  • Salt and pepper, to taste

To serve:

  • A side salad with a vinaigrette to cut through the rich lasagna

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Directions

20 mins to prep

40 mins to bake

  1. Step 1

    Grill all the sliced vegetables in a little oil on a medium pan until there is colour on the veg. Some of the vegetables may need a little more oil to fry in than the others. Once grilled, place them on a plate and let cool a little.

  2. Step 2

    Preheat the oven to 180°C.

  3. Step 3

    For the sauce, empty the tin of tomatoes into a large bowl and add the garlic, thyme and rosemary with a little salt and blend with a stick blender until smooth (if you rather it a little chunky, blend it less, or to the consistency you like).

  4. Step 4

    Now layer the lasagne by starting with a thin spread of sauce at the bottom of a baking tray. Place lasagne sheets on top, and then add your vegetable layer, dollop 100 grams of plant-based ricotta and tomato passata, then the lasagne sheets, vegetables, tomato passata, ricotta and repeat until there isn’t anything left. Finish with the ricotta, grated cheese, salt and pepper and a drizzle of olive oil on top.

  5. Step 5

    Cover with tin foil and bake for 30 minutes, then remove the foil and bake for an extra 10 minutes to crisp up.

  6. Step 6

    Once out of the oven. Let rest for 20 minutes so it settles in place, and everything gets soaked up.

  7. Step 7

    Serve with a side salad.

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Recipe: Simon Toohey

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