Saucy vegetable lasagna

Saucy vegetable lasagna

Pasta, in its many shapes and sizes, makes a wonderfully versatile platform for vegetarian meals.

Serves 4 – 6


800g Mixed roasted vegetables

1L Béchamel sauce

1,2 kg (3 Jars)  Peppadew® Piquanté Pepper and olive pasta sauce

9 – 12 Spinach lasagna sheets (depending on the size of the dish)

120g Cheddar cheese

120g Mozzarella cheese

120g Gruyere Cheese


  1. Preheat the oven to 180°C
  2. Mix the Peppadew® Piquanté Pepper and olive pasta sauce into the roasted vegetables
  3. Layer the lasagna in an ovenproof dish by starting with the Béchamel sauce, followed by a lasagna sheet layer, a vegetable layer and the Béchamel sauce again.
  4. Repeat until the dish is full; ending with the Béchamel sauce
  5. Top with grated cheese and bake for 30 – 35 minutes or until pasta is cooked


How to make a béchamel sauce:


5 tbs Butter, unsalted

4tbs All Purpose White flour, unsalted

1L Milk, heated

2 tsp Salt

1 tsp Nutmeg, ground


  1. In a saucepan, melt the butter
  2. Add the flour and mix well to make a roux
  3. Cook the roux on medium heat until, golden in colour
  4. Add the heated milk into the saucepan one cup at a time, stirring well
  5. Allow sauce to boil up and thicken whilst stirring continuously

Add the nutmeg and stir, then set aside until needed


Get it JHB West – February 2018

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