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You are here: Home / Vegetarian dishes / Roasted Mediterranean Vegetable & Feta Lasagne

Roasted Mediterranean Vegetable & Feta Lasagne

September 19, 2014 by Laura Scott 30 Comments

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Sometimes I think there is no better comfort food than lasagne. Lasagne has got it all. Layers of soft pasta, a rich meaty ragu and lashings of smooth and silky béchamel all topped off with a crisp, salty cheese laden crust. And it was Garfield’s favourite food too.

feta lasagne

Roasted Mediterranean vegetable & Feta lasagne

 

The only problem I have with lasagne is the amount of processes necessary to make it. I often find myself making the ragu the day before, then there is the béchamel which has to be stirred and whisked constantly not to mention the messy construction of all the layers and grating a huge pile of cheese.

feta lasagne

Lasagne is not a dish to start putting together after you get back from the school run or you and the rest of the family might not be eating until well into the night. So, this prompted me into creating a speedy alternative and a much healthier one at that.

First, I made my béchamel in my Froothie which takes around 7 minutes all in. But this is not your average white sauce. Mine happens to be a green sauce, taking inspiration from all the green smoothies I see online. A spinach and cheese laden sauce which can be put to many uses (more ideas later in the post). I also added nutmeg which works beautifully with spinach and some excellent celery salt sent to me by Steenbergs.

feta lasagne

Second, instead of the slow cooked meaty ragu, I roasted a tray full of  Mediterranean style vegetables to fill my lasagne with. This veggie version is far more economical to make as I usually buy organic beef mince – not cheap, therefore I like to limit how often I use it.

Third, I cooked up a batch of my easy tomato sauce.

Lastly, I bought fresh sheets of lasagne and a packet of Feta cheese which speeds up the cooking time of the fully constructed lasagne by about 10 minutes and eliminates any risk of biting into under done, slightly chewy pasta sheets.

My roasted vegetable ad feta lasagne resulted is a dish that would satisfy a confirmed meat eater or a veteran vegetarian. A comforting dish that is packed full of lightly charred vegetables, tangy cheese and an iron rich binding sauce for all the layers of loveliness.

I also made three other pasta dishes using this same combination of ingredients, all of which could be made as a quick mid-week meal.

Spaghetti with green sauce

 

feta lasagne

 

Harissa spiced spaghetti & roasted Mediterranean vegetables

 

feta lasagne

Roasted vegetable and green sauce pasta bake

 

feta lasagne

If you love lasagne, you might like some of these lasagne related recipes:

Chicken, roasted butternut & Feta lasagne – Cook Sister

Summer vegetable lasagne – Amuse your bouche

Veggie packed lasagne – Feeding Boys

Mediterranean mini lasagnes – Maison Cupcake

Quick veggie lasagne – A Mummy Too

I am linking my lasagne to the following challenges:

feta lasagne

Eat Your Greens – Allotment 2 Kitchen

Pasta Please – Allotment to Kitchen & Tinned Tomatoes

Extra Veg – Elizabeth’s kitchen Diary, Fuss Free Flavours & Utterly Scrummy

Simple and in Season – Franglais Kitchen & Ren Behan

Credit Crunch Munch – Maison Cupcake, Fuss Free Flavours & Fab Food 4 All

I received my Froothie Optimum 9400 blender for review purposes but all views expressed here are my own. If you buy a Froothie Optimum 9400 blender by clicking on my banner it will earn me a small commission via the affiliate links widget on my sidebar.

roasted mediterranean vegetable and feta lasagne
Print

Roasted Mediterranean vegetable & Feta lasagne

A lighter, meat free way to enjoy lasagne
Course Main Course, Vegetarian
Cuisine Italian
Keyword feta lasagne
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 2
Author Laura Scott

Ingredients

  • For the green béchamel 🙂
  • 50 g Butter
  • 50 g Plain flour
  • 400 g Milk
  • Half a bag of leaf spinach
  • Pinch of celery salt I use Steenbergs and a pinch of nutmeg,
  • Salt & pepper
  • 30 g Parmesan cheese grated
  • For the roasted vegetables 🙂
  • 1 Aubergine chopped into small chunks
  • 1 Courgette chopped into small chunks
  • 1/2 Red pepper & yellow pepper chopped
  • 5 Chestnut mushrooms cut into quarters
  • 1 Red onion peeled and chopped into medium chunks
  • 3 tbsp Olive oil to coat the vegetables
  • -salt & pepper
  • For the lasagne 🙂
  • 1/2 Packet of fresh lasagne sheets
  • 1/2 Block of Feta cheese
  • 1 Jar of tomato sauce/home-made sauce
  • Extra Parmesan for grating on top of the lasagne

Instructions

  1. For the green béchamel 🙂
  2. Place all the ingredients into a Froothie blender and whizz on it's highest setting for 6 to 7 minutes until the sauce is warm and thickened then set aside.

  3. For the roasted vegetables 🙂
  4. Place all of the chopped vegetables into a bowl, season then pour in the oil and coat the vegetables well before placing onto a lined baking tray to roast at 200 degrees for 40 minutes.

  5. For the tomato sauce 🙂
  6. Link to recipe in this blog post.
  7. For the lasagne 🙂
  8. Pre-heat the oven to 190 degrees,

  9. Take a small oven proof baking tin and place a small amount of the green sauce on the bottom of the baking dish followed by a layer of lasagne sheets, a layer of vegetables, a few spoons of tomato sauce and some of the Feta,

  10. Place another layer of lasagne pasta in the tin and repeat the process until you have used up all of your vegetables and most of the tomato sauce but ensure you have left a generous amount of green sauce for the top layer of your lasagne,

  11. For the last layer, top the lasagne sheets with plenty of green sauce, a little Feta and some grated Parmesan,

  12. Bake in the oven for 30 minutes until golden brown and bubbling at the sides.

Recipe Notes

If you have any leftover tomato sauce, you could use it as a base for another pasta dish. It also freezes well.
Any spare lasagne sheets could also be frozen or you could double up the recipe to make enough for 4 people.

 

 

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Filed Under: Dinner, Family food, Froothie recipes, Lunch, Main dishes, Pasta dishes, Simple and in Season, Vegetable dishes, Vegetarian dishes Tagged With: aubergines, courgettes, feta cheese, Italian food, Lasagne, Main course, Mushrooms, olive oil, Parmesan cheese, Pasta dish, peppers, Roasted Mediterranean vegetables, tomato sauce, vegetarian

Previous Post Autumn Breakfast Smoothie
Next Post Raspberry Fig & Pistachio Cake

Comments

  1. Judith says

    September 19, 2014 at 12:02 pm

    Looking absolutely gorgeous and absolutely worth the effort to bake. I promise not to substitute 😉

    Reply
    • Laura Scott says

      September 19, 2014 at 12:36 pm

      Thanks Judith, this is definitely a dish where you don’t miss the meat!

      Reply
  2. Elizabeth says

    September 19, 2014 at 12:04 pm

    MMm this sounds lovely! I’ve become quite fond of veggie lasagnes of late – much better than beef loaded ones, imho! Thanks for sharing with Extra Veg 🙂

    Reply
    • Laura Scott says

      September 19, 2014 at 12:37 pm

      Me too Elizabeth, especially if there is plenty of cheese included too!

      Reply
  3. kellie@foodtoglow says

    September 19, 2014 at 4:48 pm

    Feta in lasagne, what a great idea. It is so punchy and you don’t need much to make an impact. Nicking this idea, Laura 😉

    Reply
    • Laura Scott says

      September 19, 2014 at 6:50 pm

      Oh good to hear Kellie, I love Feta in pasta dishes and bakes as it holds it’s shape and works well in rich dishes. I love Feta on anything savoury!

      Reply
  4. Becca @ Amuse Your Bouche says

    September 19, 2014 at 7:26 pm

    This looks absolutely delish! Love the idea of making the bechamel in the blender – never heard of doing that before!

    Reply
    • Laura Scott says

      September 21, 2014 at 4:12 pm

      It really is good, makes such a light sauce

      Reply
  5. Katie Bryson says

    September 20, 2014 at 9:20 am

    Loving all of your little shortcuts Laura – I’m very fond of making speedy cheese sauce in my blender too, such a lifesaver on a busy day. We’re big lasagne fans here, so i’m def going to try a roasted veg version out on the kids and see how they get on. Thanks for linking to my recipe 🙂

    Reply
    • Laura Scott says

      September 21, 2014 at 4:14 pm

      It is definitely Autumn season when we all start to crave dishes like this, baked dishes are appearing more and more now!

      Reply
  6. Monica Shaw says

    September 20, 2014 at 11:38 am

    OMG. THAT is ultimate comfort food. Add to that hangover food, because my head is feeling last night a bit and when I saw this lasagna I wanted to take the whole thing to bed with me and eat it straight out of the pan while watching a cheesy movie. Well done.

    Reply
    • Laura Scott says

      September 21, 2014 at 4:15 pm

      This is perfect hangover food, loads of flavours and added carbs always help. Maybe some added chilli to clear a headache 😉

      Reply
  7. Urvashi says

    September 20, 2014 at 2:48 pm

    In the 80s when I first started eating pasta it was all restaurants could offer so I got rather exhausted and sick of it.  I would never have thought about this combo in lasagna and it’s resparked my interest in this super eeasy dinner.  would never have thought about using the froothie either!

    Reply
    • Laura Scott says

      September 21, 2014 at 4:17 pm

      I would recommend you try out the spinach in the béchamel, added vitamins and I am sure you must have some on your allotment!

      Reply
  8. What Kate Baked says

    September 21, 2014 at 10:58 am

    I couldn’t agree more about the comforting properties of a great lasange. Thank you for some brilliant time saving and healthy tips to ensure this marvellous dish isn’t just saved for lazy long weekend cooking!

    Reply
    • Laura Scott says

      September 21, 2014 at 5:27 pm

      So true Kate, lasagne is an ultimate comfort dish. I never get bored of it.

      Reply
  9. Sally - My Custard Pie says

    September 24, 2014 at 5:55 am

    I agree that lasagne is not something you can whizz up quickly – I don’t know why people see it as an easy dish in this sense. I met an Italian friend a couple of days before Christmas in the supermarket last year. He told me he was making lasagne for their celebration and it would take him a whole day.
    I think making a bechamel in a power blender makes it better for purpose with pasta – it seems to keep the silky texture but is looser for stirring into the pasta for baking. Solved supper dilemmas for this evening.

    Reply
    • Laura Scott says

      September 24, 2014 at 9:58 am

      Thanks Sally and yes I do think if you really want to make the best lasagne it could well take a whole day. Thankfully we can keep that version for the weekends and enjoy this version during the week!

      Reply
  10. anna @ annamayeveryday says

    September 24, 2014 at 7:12 pm

    Sounds fab, love the roasted vegetables and vegetarian lasagne never feels like you are missing out on anything because, as you say, lasagne offers everything on the comfort stakes!

    Reply
    • Laura Scott says

      September 25, 2014 at 1:38 pm

      So true Anna, it is loved by all!

      Reply
  11. Sarah, Maison Cupcake says

    October 1, 2014 at 11:42 am

    You’re right it’s not something to whip up quickly but if I make a big batch of tomato sauce and some white sauce earlier in the week, the rest of it is just an assembly job and much nicer than bought versions! Last time I did lasagne I made two and one is sitting in the freezer for a night when we’re tired and desperate.

    Thanks for submitting to Credit Crunch Munch, your entry has now been featured in this month’s round up.

    Reply
  12. Nazima says

    October 4, 2014 at 10:24 pm

    I have to admit I have not made a vegetarian lasagne but the flavours in your version (and the ease of making the white sauce) is a big bonus. Am going to give this a try Laura. Thanks for linking this to simple and in season too xx

    Reply
  13. shaheen says

    October 5, 2014 at 8:17 pm

    Thank you so much for sharing this flavoursome lasagne with EatYourGreens and Pasta Please.  The round up should be up tonight.   I will  have to try out the bechamel topping in my Froothie machine too. 

    Reply
    • Laura Scott says

      October 5, 2014 at 9:06 pm

      Definitely Shaheen, it is so speedy and effortless!

      Reply
  14. Elizabeth says

    October 6, 2014 at 3:33 am

    It’s always fun to play with lasagna and makesomething new and delicious. This looks great!

    Reply
  15. Jacqueline Meldrum says

    October 9, 2014 at 4:56 pm

    That looks delicious Laura and nice idea to make a spinach bechamel in your Optimum 9400.

    Reply
    • Laura Scott says

      October 9, 2014 at 7:50 pm

      Thanks Jac, spinach béchamel is very good indeed!

      Reply
  16. Emma S says

    January 3, 2015 at 9:43 pm

    Just made this dish this evening – absolutely delicious and no leftovers whatsoever!

    Reply

Trackbacks

  1. Tomato, lentil and spinach vegetarian lasagne | My Custard Pie says:
    September 26, 2014 at 4:23 pm

    […] to Laura for reminding me to use my Vitamix for white sauce with her roasted veg lasagne recipe. I found fresh garlic in Carrefour this week – it would be perfect for Elizabeth’s […]

    Reply
  2. 27 thrifty autumn recipes: Credit Crunch Munch round up - Maison Cupcake says:
    October 1, 2014 at 11:24 am

    […] and spinach by My Little Italian Kitchen | Wholewheat spinach ravioli by Real Home Cooked Food | Roasted Meditterranean vegetable feta lasagne by How to Cook Good Food | Cheesy courgette pasta by I’d Much Rather Bake […]

    Reply

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Hello, I’m Laura

Laura Scott Chef & Baker

I'm Laura. Private chef, supper club host, cake maker and cookery tutor. I love cooking, always have.

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