The trick with this delicious meat-free family meal is to make sure the veggies are well roasted before you build the lasagne.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homane

Roasted vegetable lasagne with parsley pesto
serves 6

2 eggplants
2 red capsicums
2 zucchinis
2 tbsp olive oil, plus 1 tbsp extra
1 brown onion, finely chopped
6 cloves garlic, roughly chopped
700g jar tomato passata
400g diced tomatoes
1 tbsp dried oregano
375g fresh lasagne sheets
250g mozzarella cheese, grated
50g grated parmesan

parsley pesto:
1 bunch flat-leaf parsley
zest and juice of a lemon
1 clove garlic, grated
¼ cup olive oil
30g grated parmesan

Preheat oven to 200C. Cut eggplant, capsicum and zucchini into 1cm slices, and lay onto two large lined baking trays. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 25-30 minutes or until golden brown and tender. Reduce oven temperature to 180C.

Meanwhile, place remaining 1 tablespoon olive oil into a medium saucepan over high heat. Add onion and garlic. Cook, stirring, until onion has softened. Add passata, diced tomatoes and oregano, then gently simmer for 5 minutes. Remove from heat.

Lightly grease a 30cm x 20cm deep roasting dish. Add enough lasagne sheets to cover the bottom. Arrange 1⁄3 of the roasted vegetables in the dish, then 1⁄3 tomato sauce, followed by 1⁄3 of the mozzarella and parmesan, then a layer of pasta. Repeat layers until all ingredients are used, finishing with cheese on top. Bake for 30-40 minutes or until cheese is golden brown and pasta is cooked through.

Meanwhile, combine parsley, lemon zest and juice and garlic in a small food processor and blitz until just combined. Stir in oil and parmesan. Serve with lasagne.

 

This recipe first appeared in the August 2020 issue of SALIFE magazine.