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Roast Vegetable Lasagne

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Serves: 4
3 tbsp olive oil
4 courgettes, halved lengthways and thickly sliced
3 red peppers, deseeded and chopped
1 aubergine, chopped 2 red onions, chopped
5 shallots, peeled and quartered
250g / 9 oz button mushrooms
400g / 14 oz canned chopped tomatoes
1 tbsp tomato puree
50g / 1 3/4 oz butter
50g / 1 3/4 oz plain flour or gluten free flour
600ml / 1 pint full-fat milk
100g / 3 1/2 oz Cheddar cheese, grated
200g / 7 oz fresh lasagne
2 tbsp grated Parmesan cheese
sea salt and pepper
green salad, to serve

Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Put the oil in a large bowl, add the courgettes, peppers, aubergine, onions and shallots and toss well to coat.

Divide the vegetables between 2 baking trays and roast in the preheated oven for 30-40 minutes until soft and flecked with brown. Add the button mushrooms after 20 minutes.

Remove the vegetables from .the oven and tip into a large bowl. Add the tomatoes and tomato puree and mix well. Melt the butter in a saucepan over a low heat. Stir in the flour and cook, stirring constantly, for 2-3 minutes. Gradually add the milk and cook, continuing to stir constantly, until the sauce is thick and smooth. Season to taste with salt and pepper and stir in the Cheddar cheese.

Layer the vegetable mixture and sauce in an oven proof dish with the lasagne, finishing with a layer of sauce. Sprinkle over the Parmesan cheese and bake in the oven for 30-35 minutes.

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