Hairy Bikers’ Roasted Vegetable Lasagne is a flavorful and inventive twist on the classic dish, featuring roasted vegetables and a delicious cheese and sauce combination.
Why You’ll Love This Hairy Bikers Roasted Vegetable Lasagne
There are several reasons why you’ll love the Hairy Bikers Roasted Vegetable Lasagne recipe:
- Comforting and satisfying: The layers of pasta, roasted vegetables, and creamy sauce come together to create a comforting and satisfying dish.
- Impressive presentation: With its beautiful layers of colorful roasted vegetables and creamy sauce, this lasagne makes for an impressive presentation on the dining table.
- Perfect for vegetarians: If you’re following a vegetarian diet or looking for a meatless option, this roasted vegetable lasagne is a fantastic choice.
- Family-friendly: This lasagne is a hit with both kids and adults alike. The combination of familiar flavors and textures, along with the added nutritional benefits from the roasted vegetables.
What Is Hairy Bikers Roasted Vegetable Lasagne ?
Hairy Bikers Roasted Vegetable Lasagne is a vegetarian lasagna recipe featuring roasted vegetables layered with lasagna noodles, ricotta cheese, marinara sauce, and mozzarella cheese. The popular British cooking team, the Hairy Bikers, created a delicious and satisfying dish.
Hairy Bikers Roasted Vegetable Lasagne Ingredients
- 1 small zucchini, sliced into thin sheets
- 1 small red pepper, sliced into strips
- 1/2 cup sliced button mushrooms
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3 lasagna noodles, cooked as directed
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella
How To Make Hairy Bikers Roasted Vegetable
- Preheat the oven to 400°F.
- On a cookie sheet, place zucchini, peppers and mushrooms in one layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10-15 minutes until veggies are tender.
- Meanwhile, stir together the ricotta, egg and Parmesan cheese in a separate basin. Set aside.
- To assemble stacks, spread one lasagna noodle on a greased cookie sheet. Spread the tomato sauce over the noodle, top with the veggies, of the ricotta mixture, and the mozzarella. Top with another noodle and repeat layering.
- End with a last noodle, the rest of the tomato sauce, and the rest of the mozzarella.
- Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and browned. Let it rest for 5 minutes, and then cut the stack in half. Stack one on top of the other and serve.
Tips Recipe
Here are some additional tips to enhance your vegetable lasagna stacks:
- Season the Vegetables: Before roasting the zucchini, peppers, and mushrooms, you can sprinkle them with some additional herbs or spices, such as dried oregano, garlic powder, or smoked paprika.
- Thinly Slice the Vegetables: To ensure even cooking and easier layering, try slicing the zucchini and red pepper into thin, uniform slices.
- Drain Excess Moisture: Zucchini can release a lot of moisture when roasted. To prevent the lasagna from becoming watery, lightly salt the zucchini slices and let them sit for a few minutes.
- Use Freshly Grated Parmesan: For the best flavor, it’s recommended to use freshly grated Parmesan cheese instead of pre-packaged grated cheese. The freshly grated cheese will have a more intense and nutty flavor.
What To Serve With Hairy Bikers Roasted Vegetable Lasagne?
When serving Hairy Bikers Roasted Vegetable Lasagne, consider pairing it with garlic bread, a green salad, roasted vegetables, an antipasto platter, or crusty Italian bread with dipping oil.
How To Store Hairy Bikers Roasted Vegetable Lasagne?
- In the fridge:To store Hairy Bikers roasted vegetable lasagna in the fridge, put it in an airtight container or tightly covered with plastic wrap. It can be refrigerated for up to 3–4 days.
- In the freezer: For freezing, wrap the Hairy Bikers roasted vegetable lasagne tightly with foil . It can be frozen for up to 3 months.
How To Reheat Hairy Bikers Roasted Vegetable Lasagne?
- On the stove: To reheat on the stove, place a Hairy Bikers Roasted vegetable lasagne in a saucepan or. Heat over medium-low, stirring occasionally.
- In the oven: In the oven, place the Hairy Bikers Roasted vegetable lasagne hairy bikers in an oven-safe dish and reheat for 20-30 minutes at 350°F until heated through.
- In the microwave: To reheat In the microwave Hairy Bikers Roasted vegetable lasagne transfer a leftovers portion to a microwave-safe dish, cover with a lid with reheat for 2-3 minutes.
FAQ’S
Can I Add Some Fresh Herbs Like Basil Or Parsley To The Ricotta Mixture?
Adding fresh herbs like basil or parsley to the ricotta mixture can bring a burst of freshness and flavor to the lasagna.
How Do You Keep Roasted Vegetable Lasagna From Being Watery?
To keep roasted vegetable lasagna from being watery, cook and drain the vegetables, use a thick sauce, layer with cheese and breadcrumbs, avoid excessive saucing, and let the lasagna rest before serving.
Do You Bake Roasted Vegetable Lasagna Covered Or Uncovered?
Roasted vegetable Lasagna is typically baked uncovered. Baking it uncovered allows the top layer to brown and develop a nice crust while allowing excess moisture to evaporate.
What Kind Of Cheese Is Good For Lasagna?
Mozzarella cheese is a popular choice for lasagna due to its mild and creamy flavor that melts well. It creates that classic, stretchy, and cheesy layer in lasagna.
More Hairy Bikers Recipes:
Hairy Bikers Roasted Vegetable Lasagne Nutrition Fact
Serving Size: 1 Serving
- Amount Per Serving:
- Calories: 1205
- Total Fat: 60g
- Saturated Fat: 26g
- Trans Fat: 1gun
- Saturated Fat: 28g
- Cholesterol: 317mgsodium: 2333mg
- Carbohydrates: 100g
- Fiber: 10gsugar: 19g
- Protein: 68g
Hairy Bikers Roasted Vegetable Lasagne
Description
Hairy Bikers’ Roasted Vegetable Lasagne is a flavorful and inventive twist on the classic dish, featuring roasted vegetables and a delicious cheese and sauce combination.
Ingredients
Instructions
- Preheat the oven to 400°F.
- On a cookie sheet, place zucchini, peppers and mushrooms in one layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10-15 minutes until veggies are tender.
- Meanwhile, stir together the ricotta, egg and Parmesan cheese in a separate basin. Set aside.
- To assemble stacks, spread one lasagna noodle on a greased cookie sheet. Spread the tomato sauce over the noodle, top with the veggies, of the ricotta mixture, and the mozzarella. Top with another noodle and repeat layering.
- End with a last noodle, the rest of the tomato sauce, and the rest of the mozzarella.
- Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and browned. Let it rest for 5 minutes, and then cut the stack in half. Stack one on top of the other and serve.
Notes
- Season the Vegetables: Before roasting the zucchini, peppers, and mushrooms, you can sprinkle them with some additional herbs or spices, such as dried oregano, garlic powder, or smoked paprika.
- Thinly Slice the Vegetables: To ensure even cooking and easier layering, try slicing the zucchini and red pepper into thin, uniform slices.
- Drain Excess Moisture: Zucchini can release a lot of moisture when roasted. To prevent the lasagna from becoming watery, lightly salt the zucchini slices and let them sit for a few minutes.
- Use Freshly Grated Parmesan: For the best flavor, it’s recommended to use freshly grated Parmesan cheese instead of pre-packaged grated cheese. The freshly grated cheese will have a more intense and nutty flavor.