Roasted Vegetable Lasagne - Primula
Serves 6

Roasted Vegetable Lasagne

A low-cost, healthy and simple vegetarian lasagne recipe to serve and fill the whole family this Easter. Whether you’re cooking for friends or family, this recipe is so good you’ll want second helpings! Primula Cheese and Chives is the ideal topping on this glorious dish – you’ll never need another veggie lasagne recipe again.
What you need
What you need
Tube of Primula Cheese 'n' Chives
  • For the white sauce

  • 2 tubes Primula Cheese and Chive
  • 40ml milk (plus extra)
  • For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove
  • 2 tbsp tomato puree
  • 3x 400g chopped tomatoes
  • 1 tbsp sugar
  • 200ml vegetable stock
  • handful of torn basil leaves
  • For the Roasted Vegetables

  • 300g lasagne sheets
  • 1 sweet potato
  • 1 garlic clove
  • 1 onion
  • 3 carrots
  • 3 parsnips
  • 4 tbsp olive oil
    • To serve:
    • Fresh salad
How you do it
How you do it
  • Preheat oven 200°C/Fan 180°C/Gas Mark 6
  • Place the peeled and diced vegetables on a roasting tray, add olive oil, onion, garlic, and season to taste. Mix well, then roast on the middle shelf for 45 mins.
  • Meanwhile, heat 1 tbsp olive oil in a saucepan over a medium heat. Add the onion and garlic and cook until softened. Turn up the heat slightly and add the tomato puree. Cook for 1 minute, pour in vegetable stock, then cook for approximately 5 mins until all the juices have soaked up.
  • Once the vegetables are cooked, remove from the oven and mix with the tomato sauce.
  • Pour over the chopped tomatoes and add the torn basil. Bring to a boil and simmer for 20 minutes. Blend in a food processor once cooked through.
  • Once the vegetables are cooked, remove them from the oven and mix them with the tomato sauce.
  • For the white sauce topping, gently warm up a pan of milk on a medium heat. Add two tubes of Primula Cheese and Chive until the sauce is creamy. Add more milk, so the sauce is easy to pour and spread over the lasagne.
  • Pour over a third of the vegetables mix into a large casserole dish. Lay 2-3 lasagne sheets on top of the mixture, then repeat once more so you have three layers of pasta. Spread the White Sauce over the top and make sure the whole surface is covered.
  • Cover the casserole dish with tin foil and bake on a mid to low shelf for 30 minutes. Remove the tin foil and bake for a further 15 minutes until the cheese is golden brown. Serve with fresh salad.
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