Roasted Veg Lasagne


  • 2 beetroot
  • 2 carrots
  • 1 potato
  • 1 aubergine
  • 8-10 runner beans
  • 1 lemon
  • 8 cloves of garlic
  • Fresh sprigs of parsley, sage, rosemary, and thyme
  • 1 pint milk
  • 50g butter
  • 50g flour
  • ¼ tsp ground cloves
  • 12 lasagne sheets
  • 300g tinned mushy peas
  • Mature cheddar cheese


  1. Dice vegetables. Toss with oil in a roasting tin. Season with salt and pepper. Squeeze lemon juice over vegetables and add rinds to roasting tin. Add garlic unpeeled.
  2. Roast in the oven 180 C for 40 minutes.
  3. After 40 minutes, take the vegetables out of the oven. Remove the lemon rinds. Press the garlic from its peel and stir through. Finely chop the herbs and toss through.
  4. Melt butter in a pan. Remove from the heat and stir in the flour to make a paste. Return the pan to the heat and gradually add the milk. Continue to stir till sauce has thickened. Add ground cloves.
  5. In a large dish, add a layer of about half the vegetables, and top with lasagne sheets and white sauce.
  6. For the second layer, spoon on the mushy peas. Top with lasagne sheets and white sauce.
  7. Add the rest of the vegetables. Top with lasagne sheets, white sauce, and a generous covering of grated cheese.
  8. Bake in the oven for 30 minutes.
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