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Roasted vegie lasagne


  • Preheat oven to 200°C.
  • Toss the capsicum, pumpkin, onions, eggplant, zucchini and seasonings with a little oil in an oven tray. Then cook in the oven for about 35 mins until the vegies are coloured and tender.
  • At the same time, to make the Mornay sauce, melt the butter in a pot. Add the flour, mix well and gently simmer for about 5 mins. Then add the milk all at once and whisk well. Cook for about 10 mins, until reasonably thick, adding more milk (cold) if needed.
  • To assemble, spoon a layer of Mornay sauce into a square ovenproof dish. Drizzle with a little tomato cooking sauce and top with a layer of lasagne sheets, a little more Mornay and a layer of vegies. Top with more Mornay, quite a bit more tomato sauce and another layer of lasagne sheets. Then drizzle with a little more tomato sauce and top with plenty of cheese. Cook in the oven for about 20-25 mins until golden and bubbling. (If pre-prepared, cook in preheated oven for about 40 mins, covering with foil if browning too much on top.)
  • Serve with a simple green salad on the side.


  • 1 each large red & yellow capsicum, cut into chunks
  • ½ butternut pumpkin, cut into chunks
  • 2 red onions, cut into wedges
  • 3 Japanese eggplant, sliced
  • 3 zucchini, sliced
  • freshly ground salt & pepper
  • olive oil
  • 4 tbsp butter
  • 4 tbsp plain flour
  • 3 cups hot milk
  • Italian tomato cooking sauce
  • lasagne sheets
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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