Roasted vegetable lasagne has been a dish I have made since forever.  In the past, I would use every vegetable that was practically possible which meant the preparation and roasting of the vegetables, and the construction of the final product, turned into such a mammoth production that in the end, I resented the lasagne, and couldn’t bring myself to enjoy it.  Silly.  These days, I’ve limited myself to 5 vegetables of varying colours, which is still enough variety to make an impressive stack.  Every time I have a slice I think, this is GOOD.  You can substitute whatever vegetables are in season at the time.  I like to use eggplant wherever possible, and other good for roasting vegetables such as sweet potato, pumpkin, red capsicum, zucchini.  Mixed with spinach, beetroot, ricotta & feta, it really is a deliciously healthy meal any time of year.

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6 Comments on Veggie Heaven

  1. Ani
    October 1, 2013 1:11 pm at 1:11 pm (4 years ago)

    Wow those are stunning photos – looks fantastic!

    Reply
  2. Baking With Gab
    October 1, 2013 6:14 pm at 6:14 pm (4 years ago)

    Yum, I love a good vegie lasagne. The colours in yours are beautiful, I think I might make this just because it looks so nice!

    Reply
  3. Leah
    October 1, 2013 7:29 pm at 7:29 pm (4 years ago)

    Yum! this looks amazing, I would never have thought to put beetroot into lasagne but the colours make this look very tasty and appealing.

    Reply
  4. Yonder Wild
    October 1, 2013 11:49 pm at 11:49 pm (4 years ago)

    This looks delicious!

    Reply
  5. woodlandgnome
    October 2, 2013 11:54 am at 11:54 am (4 years ago)

    what amazing colors! The vegetables all look so fresh and delicious. I hope it tasted as wonderful as it looks. WG

    Reply
  6. Alicia
    April 11, 2014 7:35 pm at 7:35 pm (4 years ago)

    I found it!! Wow this recipe brings back some great memories Jess! Amazing pics too Jess! xx

    Reply

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