Having only recently began phasing meat out of my diet, I am still quite new to vegetarian recipes and I was honestly surprised with how much I loved every mouthful of my Roast Vegetable Lasagne. I thought it would be one of those vegetarian meals that just wasn't the same without meat, but boy, oh boy, was I completely wrong! This recipe has such a homely vibe to it; perfect for the winter months when you need a delicious and warming meal.
1/2 butternut pumpkin, sliced thinly
Medium sweet potato, sliced thinly
Large zucchini, sliced
3 large kale leaves, roughly ripped into pieces
1 packet lasagne sheets (oven ready)
1 cup tomato passata (homemade or store bought)
1 cup cheese, grated
2 tablespoons of coconut oil
2-3 tablespoons of flour (start with 2 an add more if needed)
4 tablespoons of water
1 garlic clove, crushed
2 cups of milk
1/2 cup parmesan cheese
Salt and pepper, to taste
Pre-heat oven to 190 degrees celsius (fan forced)
Spread pumpkin, sweet potato and zucchini on a large baking tray and drizzle over oil (you may have to do a few batches)
Sprinkle a little paprika on the sweet potato, a little cinnamon on the pumpkin and some salt over all the vegetables and roast for 10 minutes
Meanwhile, make the white sauce by adding coconut oil, flour, water and garlic into a saucepan on a low heat
Once combined, take the saucepan off the heat and slowly pour in the milk, stirring as you pour and finish by adding the parmesan cheese
Once the vegetables and white sauce are done, begin to assemble the lasagne in an oven proof dish - start with a lasagne sheet or two (depending how big your dish is) then add some roast vegetables, kale, white sauce and some passata
Continue making layers until all ingredients have been used and finish with grated cheese on top and cover with aluminium foil
Turn oven down to 160 degrees and bake lasagne, covered for 20 minutes, then uncovered for 25 minutes or until golden brown
Serve solo or with a light salad on the side
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