Roasted Root Vegetable Lasagne

A delicious meat-free alternative. Possibly the tastiest way to get your 5-a-day.


  • 1 red onion - diced
  • 1 sweet potato - diced
  • 3 carrots - diced
  • 3 parsnips - diced
  • 2 cloves garlic - sliced
  • 3-4 tablespoons olive oil
  • Salt and pepper to season
  • Mixed herbs
  • 2 tins chopped tomatoes
  • 50g plain flour
  • 50g St Helen's Farm Goats' butter
  • 600ml St Helen's Farm goats milk
  • Pinch mustard powder (optional)
  • 150g easy cook lasagne (approx 8 sheets)
  • 125g St Helens's Farm goats cheese - grated

Preheat oven 200C/Fan 180C/Gas Mark 6

Preparation time 45 minutes

Cooking time 1 hour 30 minutes

Serves 4-6


Place vegetables and onion on a roasting tray, add garlic, olive oil, seasoning and sprinkling of herbs. mix well, then roast for 45 mins, turning occasionally.

Remove from oven and stir in tomatoes.

Place the butter and flour in saucepan, heat gently, slowly add milk and stir continuously until sauce thickens, mix in 100g cheese, mustard powder, seasoning and remove from heat.

Using a large ovenproof dish, spoon half vegetable mix into dish, place a layer of lasagne sheets on top, repeat with vegetable mix finishing with layer of lasagne sheets. Pour over cheese sauce, sprinkle with remaining cheese.

Bake for 40-45 minutes until golden brown, cover with foil if necessary and getting too brown.

5-a-day, no problem!