Hairy Bikers Roasted Vegetable Lasagne

Dive into the comfort of a classic with a twist: the Hairy Bikers' take on the beloved Roasted Vegetable Lasagne. This dish is not just a feast for the taste buds but also a vibrant showcase of wholesome, roasted veggies, making it a perfect choice for those looking to enjoy a meat-free meal that doesn't skimp on flavor or satisfaction.

Ingredients for the Roasted Vegetable Lasagne

• For the Cherry Tomato Sauce:
  • 900g whole cherry tomatoes, or vine tomatoes cut into quarters
  • 2 whole garlic cloves, peeled
  • 30ml extra-virgin olive oil
  • Salt for seasoning
• For the Lasagne:
  • 1 medium eggplant, cubed
  • 2 bell peppers (red, orange, or yellow), cubed
  • 1 medium zucchini, cubed
  • 1 red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 cups baby spinach leaves
  • 450g whole milk ricotta
  • ¾ cup grated fresh Parmesan cheese
  • 2 tablespoons chopped parsley or basil
  • 225g fontina, mozzarella, or havarti cheese, shredded
  • 250g no-boil lasagna pasta sheets

Preparation Instructions

1. Roasting Vegetables & Making Sauce: Begin by roasting the cherry tomatoes with garlic and olive oil. Separately, toss the eggplant, bell peppers, zucchini, and red onion with olive oil and seasoning, roasting until tender. Blend the roasted tomatoes and garlic to create a smooth sauce.
2. Layering the Lasagne: In an 8x8-inch baking pan, start with a layer of tomato sauce, followed by lasagna sheets, a third of the roasted vegetables, ricotta mixture, and shredded cheese. Repeat layering and finish with Parmesan on top.
3. Baking: Cover with foil and bake in a preheated oven at 400°F (200°C) until the lasagne is bubbly and the noodles are tender, approximately 30 minutes. Allow it to cool slightly before serving to let the layers set.

Storage and Reheating

This Roasted Vegetable Lasagne can be made ahead and stored in the refrigerator for up to a day before baking. It also freezes well, either whole or in portions, for easy future meals. Reheat in the oven or microwave until thoroughly warm.

Nutritional Information

This lasagne is rich in vitamins and minerals from the variety of vegetables used. It's a good source of calcium and protein thanks to the cheese and ricotta, providing a balanced meal. For specific nutritional details, consider the ingredients used and adjust according to any substitutions.

FAQ about the Roasted Vegetable Lasagne

• Can I use different vegetables? Yes, feel free to swap in or add other vegetables like mushrooms, leeks, or butternut squash based on seasonality and preference.
• Can I make this vegan? To make a vegan version, use plant-based cheese alternatives and a vegan ricotta substitute.
• How long does it keep? When stored properly in the fridge, the lasagne can last up to 5 days. Frozen portions should be consumed within 2 months for best quality.

Enjoy this hearty, flavorful Roasted Vegetable Lasagne that combines the culinary expertise of the Hairy Bikers with the wholesome goodness of roasted vegetables. It's a dish that promises to deliver on taste and satisfaction, whether you're seeking a comforting meal on a chilly evening or a delightful way to incorporate more vegetables into your diet.

Original recipe by Hairy Bikers available on their official website​​. For additional guidance and detailed steps, please refer to the recipe by Amy Fulwood on The Cook Report​​ and Karen Tedesco's version on Familystyle Food​​.