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Roasted Vegetables and Bean Lasagne

Dr Oetker Onken YogurtsThis recipe for Roasted Vegetables and Bean Lasagne comes from Dr Oetker Onken Yogurts -

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory.
It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

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Please feel free to change the vegetables in this recipe, add garlic and extra herbs if you wish, this is just a basic vegetarian lasagne and I leave the creative side to the cook!! Using yogurt in the cheese sauce emphasises the flavour which mingles beautifully with the vegetables.

Roasted Vegetables and Bean Lasagne

Ingredients for Roasted Vegetables and Bean Lasagne

For the Sauce:
1 Pot Onken Natural Set Yogurt
50g butter
50g plain flour
125ml vegetable stock
85g mature cheddar cheese, grated

For the Filling:
30ml (2 tbsp) olive oil
1 red onion, peeled and cut into 10 wedges
300g cubed butternut squash
250g courgettes cut into chunks
1 l red pepper, deseeded and cut into chunks
400g tin chopped tomatoes with basil
12g fresh Basil
400g tin cannellini beans, drained and rinsed
Cracked black pepper
9 sheets Lasagne

How to make Roasted Vegetables and Bean Lasagne

  • Preheat the oven 200°C / 180°C Fan / Gas Mark 6
  • Place the onion wedges, chunks of butternut squash, pepper and courgette into a large roasting tin, drizzle with the olive oil and place in the oven to cook for 25 minutes.
  • To make the sauce place the yogurt, butter, flour and stock into a medium pan, bring everything to the boil whisking all the time with a balloon whisk until the sauce thickens. Remove from the heat, season and add 50g of the cheese and stir well.
  • Remove the vegetables from the oven and reduce the heat to 190°C / 170°C Fan / Gas Mark 5
  • Add the tomatoes, beans and torn basil leaves to the roasted vegetables, season with the cracked black pepper and mix together.
  • To assemble place a quarter of the vegetable mixture on the base of an oven proof dish and top with 3 sheets of lasagne, top with half the remaining vegetable mixture, pour over a little of the cheese sauce and place on 3 lasagne sheets, repeat. Pour over remaining sauce and top with the remaining grated cheese
  • Bake in the oven for 35 - 45 minutes until the top is brown and bubbling and the lasagne is cooked.

Serves 4

Dr Oetker Onken