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Roasted Vegetable Lasagne

May 26, 2015

Shut up and Cook

Preparation can be really boring, the endless chopping and never ending strips of vegetable peel, but if you keep complaining and procrastinating the meal will never be cooked.  Better to just put on some music and try to enjoy the preparation of the meal.  These days all you have to do is pop some clingfilm and shove the food in the microwave, but that doesn’t really give a strong sense of satisfaction.  Don’t be lazy, shut up and cook.  This is a vegetarian lasagne,  it is very filling and uses high quality fresh ingredients.

This recipe was taken from Helen Aitken’s The Really Useful Ultimate Student Cookbook (Murdoch Books, 2000).



125ml olive oil, 2 tbsps red wine vinegar, 1 tbsp finely capers (chopped), 1 tbsp parsley (finely chopped), 1 garlic clove (finely chopped), 1 tsp tomato paste, salt and pepper, 1 red pepper (deseeded and finely chopped), 1 large aubergine (sliced, rinsed and well drained), 2 large courgettes (thinly sliced), 400g sweet potato (slightly cooked peeled and sliced), 1 plum tomatoes (quartered), 375g lasagne sheets (pre cooked), 90g pesto, olive oil, 100g freshly grated parmesan cheese, 150g mozzarella cheese, a handful of cherry tomatoes (halved).


1. Pre heat the oven to 180 degrees C.
2. Combine the first 7 ingredients and whisk thoroughly.
3. Grill the skin on the red pepper.
4. Peel discard the skin and use the flesh.
5. Place red pepper and remaining vegetables in a large baking dish.
6. Coat half of the vegetables with the whisked marinade.
7. Bake for 15 minutes.
8. Turn and coat again with the remaining marinade.
9. Cook for another 15 minutes.
10. Start ordering the lasagne in an oven proof dish.
11. Lasagne sheets then vegetables.
12. Once there are 5 layers ending with lasagne sheets brush with the rest of the olive oil, top with cheese and cherry tomatoes.
13. Bake for 20 minutes until heated through.


From → Main Meals

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