Spelt Lasagne Sheets with Roasted Vegetables and Herbs

Spelt Roasted Vegetable Lasagne Sheets are homemade pasta sheets made from spelt flour, layered with roasted zucchini, peppers, eggplant, and a tomato-bechamel bake. The spelt dough rolls out with a nutty flavor and a firmer bite than plain white pasta.

I roast the vegetables first, at 200C/390F, so they caramelize instead of steaming under the sauce. That one step keeps the lasagne from turning watery, which is the main thing that goes wrong with vegetable lasagne.

The pasta itself is simple: spelt flour, eggs, a little oil, and a short rest in the fridge. You can roll it by hand or run it through a pasta machine.

Related Recipes

Crispy Spelt Flatbreads with Lemon Garlic Chicken

1 hr 10 mins Easy

Rustic Spelt Galette with Wild Mushrooms and Chestnuts

1 hr 30 mins Medium

Soft Spelt Spinach and Ricotta Gnudi with Sage Butter

1 hr 5 mins Medium

Layer everything, top with mozzarella and parmesan, and bake until the top is golden and the sauce bubbles at the edges.

Why You’ll Love This Recipe

• Uses homemade spelt pasta sheets for a nutty, firmer bite
• Roasting the vegetables first keeps the layers from turning watery
• Assembles ahead and bakes when you’re ready to eat
• Feeds a crowd from simple pantry and produce staples

Ingredient Notes

• Spelt flour: Gives the pasta sheets a nutty flavor and firmer texture than plain flour. Use it in both the pasta dough and the bechamel for consistency.
• Eggplant: Salt the diced pieces for 10 minutes and pat dry before roasting so they don’t release extra water into the layers.
• Zucchini: Slice into half-moons rather than thin rounds so they hold their shape after roasting and baking.
• Crushed tomatoes (passata): Smooth passata works best here. Chunky canned tomatoes need blending or extra simmering time.
• Whole milk: Gives the bechamel body. Semi-skimmed works but the sauce will be thinner and less rich.
• Mozzarella: Grate it yourself if you can, pre-shredded mozzarella has a coating that keeps it from melting as smoothly.

Print Recipe

Comfort Food

Spelt Lasagne Sheets with Roasted Vegetables and Herbs

Author: Valentina Cooking Method: Mixed Cuisine: Italian-inspired Courses: Main Course Recipe Keys: H healthy dinner M make-ahead S spelt S spelt flour S spelt recipe V vegetarian dinner W wholegrain

Difficulty: Medium Prep Time 40 mins Cook Time 60 mins Rest Time 15 mins Total Time 1 hr 55 mins

Cooking Temp: 200  C Servings: 6 Estimated Cost: £ 2.80 Calories: 420

Best Season: Fall, Winter

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) V Vegetarian

Description

This lasagne swaps regular pasta for thin spelt sheets rolled at home, then stacks them with caramelized roasted vegetables and a light nutmeg bechamel instead of a heavy meat sauce.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Spelt Pasta Sheets

• 300 g spelt flour (plus extra for dusting)
• 3 large eggs
• 1 tbsp olive oil
• ¹⁄₂ tsp salt

Roasted Vegetables

• 1 eggplant (medium; diced)
• 2 zucchini (sliced into half-moons)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 red onion (cut into wedges)
• 3 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• salt and black pepper (to taste)

Tomato Sauce

• 1 tbsp olive oil
• 1 onion (small; finely chopped)
• 2 cloves garlic (minced)
• 700 g crushed tomatoes (passata)
• 1 tbsp tomato paste
• 1 tsp sugar
• salt and black pepper (to taste)
• fresh basil leaves (a handful)

Bechamel

• 50 g butter
• 50 g spelt flour
• 600 ml whole milk
• nutmeg (a pinch)
• salt and black pepper (to taste)

Topping

• 150 g mozzarella (grated)
• 50 g parmesan (grated)

Instructions

Make the Spelt Pasta Dough

1. Mix spelt flour and salt in a bowl, make a well, and add the eggs and olive oil.
2. Knead for 8 minutes until smooth. Wrap and rest in the fridge for 15 minutes.
3. Roll the dough into thin sheets, about 1 to 2 mm thick, and cut to fit your baking dish.

Roast the Vegetables

1. Heat the oven to 200C/390F.
2. Toss eggplant, zucchini, peppers, and onion with olive oil, garlic, oregano, salt, and pepper on a sheet pan.
3. Roast for 25 minutes, turning once, until the edges are browned and softened.

Make the Tomato Sauce

1. Heat olive oil in a pan and cook the onion for 5 minutes until soft.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in the passata, tomato paste, sugar, salt, and pepper. Simmer for 10 minutes.
4. Stir in the basil and remove from heat.

Make the Bechamel

1. Melt the butter in a saucepan over low heat.
2. Whisk in the spelt flour and cook for 1 minute.
3. Gradually whisk in the milk, stirring constantly until thickened, about 6 minutes.
4. Season with nutmeg, salt, and pepper.

Assemble and Bake

1. Spread a thin layer of tomato sauce in the baking dish.
2. Layer pasta sheets, roasted vegetables, tomato sauce, and bechamel. Repeat the layers three times.
3. Top with mozzarella and parmesan.
4. Bake at 200C/390F for 30 to 35 minutes until the top is golden and the sauce bubbles at the edges.
5. Rest for 10 minutes before slicing.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 9g45%

Cholesterol 95mg32%

Sodium 540mg23%

Potassium 560mg16%

Total Carbohydrate 45g15%

Dietary Fiber 6g24%

Sugars 8g

Protein 16g32%

---

Vitamin A 1200 IU

Vitamin C 30 mg

Calcium 230 mg

Iron 3 mg

Vitamin D 20 IU

Vitamin E 2 mg

Vitamin K 15 mcg

Thiamin 0.2 mg

Riboflavin 0.25 mg

Niacin 3 mg

Vitamin B6 0.3 mg

Folate 60 mcg

Vitamin B12 0.6 mcg

Phosphorus 220 mg

Magnesium 45 mg

Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Salt and drain the eggplant for 10 minutes before roasting to cut down on excess moisture.
• Roll pasta sheets no thicker than 2 mm so layers cook evenly in the oven.
• Simmer the bechamel over low heat only, high heat causes it to split.
• Let the baked lasagne rest 10 minutes before cutting for cleaner slices.

Keywords: spelt lasagne, roasted vegetable lasagne, spelt pasta sheets, homemade spelt pasta, vegetarian lasagne