Mediterranean Lasagna

Mediterranean Lasagna


  • 3 medium peppers (2 red, 1 yellow) roughly chopped
  • 2 courgettes, roughly chopped
  • 1 eggplant, roughly chopped
  • 2 red onions, roughly chopped
  • Olive oil enough to coat the vegetables
  • 250g packet oven ready large instant lasagna ( you can use gluten free lasagna)
  • 1 cup grated mozzarella
  • 2 medium onions, finely chopped
  • 1/4 cup olive oil
  • 6 large cloves garlic, crushed
  • 2x 400g cans chopped tomatoes
  • 1/2 cup red wine
  • 1/2 tsp brown sugar
  • 1/4 tsp salt & 1/4 tsp ground black pepper
  • 1/2 cup chopped basil
  • 50g butter
  • 1/4 cup plain flour (or gluten free flour)
  • 2 1/2 cups full fat milk
  • 3 Tbsp Spicecraft Kiwi Rub
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt & 1/4 tsp ground black pepper


  1. Preheat oven to 180*C. Lightly coat the vegetables in olive oil & season with a grinding of salt & pepper ( I used Spicecraft Original salt, of course). Place in the oven for 25mins until tender. Remove from oven & allow to cool.

  2. While vegetables are cooking, make the tomato sauce. Gently sauté the onions in olive oil for 10 mins or until soft. Add the garlic & cook for 1 minute, then add the tomatoes, wine, sugar, salt & pepper. Cook over a low heat until the sauce has reduced by two-thirds. Once the roasted vegetables have cooled, mix them into the tomato sauce then add the basil.

  3. Meanwhile make the bechamel sauce. Melt the butter in a medium saucepan, stir in the flour & cook gently for 2 mins, making sure the roux does not colour. Whisk in the milk, adding in the Kiwi Rub, nutmeg & salt. Bring to simmering point, then cook gently, stirring for about 10 mins, until sauce starts to thicken. Season with black pepper.

  4. To assemble lasagna, grease a deep 22cm x 33cm baking dish. Add a thin coating of vegetable mixture to the base of the dish. Cover with a layer of pasta, followed by a thin layer of bechamel sauce. Continue layering using more vegetable mixture, finishing with a layer of bechamel sauce. Sprinkle the mozzarella on top.

  5. Bake at 180*C for 35-40 mins until top is golden brown. Rest the lasagna for 5 mins before serving.

  6. Enjoy!

You could also make Mac & Cheese, Cauliflower Cheese or anything with a white sauce using our Kiwi Rub & it will take it to the next level!

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