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.

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

Layering homemade spelt pasta sheets over roasted vegetables and tomato sauce in a baking dish

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.

Sliced spelt roasted vegetable lasagne plated on linen with a glass of wine and green salad nearby

Prep Time 40 mins

Cook Time 60 mins

Rest Time 15 mins

Total Time 1 hr 55 mins

Cooking Method: Mixed

Cuisine: Italian-inspired

Courses: Main Course

Difficulty: Medium

Cooking Temp: 200 C

Servings: 6

Estimated Cost: 2.80

Calories: 420

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), 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

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

4
Heat the oven to 200C/390F.
5
Toss eggplant, zucchini, peppers, and onion with olive oil, garlic, oregano, salt, and pepper on a sheet pan.
6
Roast for 25 minutes, turning once, until the edges are browned and softened.

Make the Tomato Sauce

7
Heat olive oil in a pan and cook the onion for 5 minutes until soft.
8
Add garlic and cook for 1 minute until fragrant.
9
Stir in the passata, tomato paste, sugar, salt, and pepper. Simmer for 10 minutes.
10
Stir in the basil and remove from heat.

Make the Bechamel

11
Melt the butter in a saucepan over low heat.
12
Whisk in the spelt flour and cook for 1 minute.
13
Gradually whisk in the milk, stirring constantly until thickened, about 6 minutes.
14
Season with nutmeg, salt, and pepper.

Assemble and Bake

15
Spread a thin layer of tomato sauce in the baking dish.
16
Layer pasta sheets, roasted vegetables, tomato sauce, and bechamel. Repeat the layers three times.
17
Top with mozzarella and parmesan.
18
Bake at 200C/390F for 30 to 35 minutes until the top is golden and the sauce bubbles at the edges.
19
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

Equipment

rolling pin or pasta machine
9x13 inch baking dish
sheet pan
saucepan
whisk
mixing bowls

Tips

Rest the spelt pasta dough for 15 minutes before rolling so it stretches without tearing.
Roast the vegetables in a single layer so they caramelize instead of steaming in their own juice.
Whisk the bechamel constantly over low heat to keep it smooth and free of lumps.
Rest the baked lasagne for 10 minutes before cutting so the layers hold together when sliced.
Roll the pasta sheets thin, about 1 to 2 mm, since spelt dough firms up more than plain flour once baked.

Variations

Swap the bechamel for ricotta mixed with an egg for a lighter, less rich version of the bake.
Add a handful of baby spinach to the roasted vegetables for extra color and a mineral boost.
Use crumbled feta instead of parmesan on top for a sharper, tangier finish.

Storage and Reheating

Store leftover lasagne covered in the fridge for up to 3 days. Cut into portions first so reheating is even.

Reheat individual slices in the microwave for 2 to 3 minutes, or cover the dish with foil and warm in a 160C/320F oven for 20 minutes.

Freeze baked and cooled lasagne, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before reheating in the oven so the spelt sheets don't turn mushy.

Serving Suggestions

Serve Spelt Roasted Vegetable Lasagne Sheets with a simple green salad dressed in lemon and olive oil to cut through the richness.

A slice of crusty spelt bread on the side works for mopping up the sauce.

For a lighter meal, pair a smaller portion with a bowl of tomato soup or steamed green beans.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-vegetable-lasagne-sheets/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!