Roasted Vegetable Lasagne

We all love lasagne, but for some of us it can be just too calorific. Our member Georgia has come up with a great low calorie and vegetarian version, that will most definitely satisfy that urge for some cooking like ‘Mama used to make!’

Roasted aubergine, tomatoes, peppers and garlic combine to give a rich, sweet taste, whilst the use of half fat creme fraiche reduces the calories in place of the regular bechamel sauce.

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Roasted Vegetable Lasagne

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  • Author: Rachel Wilcock
  • Total Time: 1 hour 50 minutes
  • Yield: 4 1x


A firm Italian favourite



2 tbsp olive oil

1 onion sliced

1 garlic clove sliced

1 aubergine cut into chunks

1 red pepper deseeded and chopped

8 tomatoes, halved

200g/8oz lasagne sheets

350ml/12floz of passata

6tbsp half fat creme fraiche

2tbsp grated Parmesan


  1. Heat oven to 190C/170 fan/gas 5. Toss the oil and vegetables together, and roast in a large shallow roasting tin for 35mins or until lightly charred. Meanwhile, boil the lasagne according to pack instructions.
  2. Spoon a layer of roasted veg, over the bottom of a medium-sized baking dish. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata finishing with a layer of lasagne.
  3. Use a spoon to dollop over the creme fraiche, then sprinkle with Parmesan. Return to the oven for 25mins until the lasagne is heated through and the top is golden and bubbling.


You could also season your vegetable and passata layer with black pepper and oregano to bring out the flavour of the tomatoes

  • Prep Time: 35
  • Cook Time: 75


  • Calories: 279

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