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Vegetarian Lasagna Pasta Bake


  • 1 large onion peeled, quartered and cut in chunks
  • 1 eggplant sliced and cut in approximately one inch cubes
  • 1 cup of mushrooms cut in half if large
  • 2 to 3 peppers assorted colours if possible, de-seeded, sliced and cut in roughly one inch squares
  • 1 large or 2 medium zucchini cut in half and then in half moons, roughly half an inch thick
  • 1 to 2 tablespoons mild olive oil or other mild vegetable oil
  • 2 cups pasta shapes
  • 2 cups passata or sieved tomatoes or plain tomato pasta sauce
  • 2 to 3 generous tablespoons of basil pesto
  • 1 cup grated cheese


  • Preheat the oven to 400°F (200°C).
  • Spread the prepared vegetables on a large baking sheet.
  • Drizzle with the oil and toss to coat.
  • Roast for 20 minutes, carefully turn the vegetables over and return to the oven for a further 15 - 20 minutes until nicely roasted but not too brown. (At this point the vegetables can be cooled and chilled for 3 to 4 days.)
  • Meanwhile, warm the passata or tomato sauce in a medium saucepan over low heat.
  • Stir in the pesto.
  • Cook the pasta in a large saucepan in boiling salted water according to package directions. Drain and return to the saucepan.
  • Stir the passata or tomato sauce into the pasta in the large saucepan, along with the roasted vegetables.
  • Place half the pasta and vegetables in a large casserole.
  • Sprinkle with half the cheese.
  • Cover with the remaining pasta and vegetables.
  • Sprinkle with the remaining cheese.
  • Lower the heat in the oven to 375°F (190°C)
  • Place the casserole in the oven and bake for 15 to 20 minutes or until the cheese melts and is golden on top.
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