Roast vegetable lasagne

Name: Roast vegetable lasagne
Cuisine: European, Mediterranean, Italian
Ingredients: 3 red onions, cut into thin wedges; 3 peppers (2 red, 1 green), deseeded and cut into strips lengthways; 250g squash or pumpkin, peeled and cut into thin slices; 500g courgettes, cut into thin rounds; 1 garlic bulb, separated into unpeeled cloves; 2 tsp mixed dried Italian herbs; 2 tbsp olive oil; 800ml whole milk; 1 slice of onion; 4 cloves; 2 bay leaves; 2 blades of mace; 60g butter; 60g flour; ½ portion of tomato sauce, quite liquid; 12 lasagne sheets; basil leaves; 250g block of vegetarian mozzarella, torn into pieces; 50g vegetarian Parmesan-style cheese, grated

5 steps

Updated at: Wed, 20 Sep 2023 20:20:48 GMT

Nutrition balance score

Good

Nutrition per serving

Calories721 kcal (36%)

Total Fat36.5 g (52%)

Carbs70.5 g (27%)

Sugars15.7 g (17%)

Protein31.5 g (63%)

Sodium445.3 mg (22%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Instructions

Step 1

Preheat the oven to 200°C/Fan 180°C/Gas 6. Arrange the vegetables and garlic on 2 roasting trays and season. Sprinkle with the herbs and drizzle with olive oil. Roast for 40-45 minutes, hurning the veg over a couple of times, until everything is tender and lightly browned in places. Leave to cool. Squeeze the garlic flesh from the skins, mash it up and mix it into the vegetables.

Step 2

To make the béchamel, heat the milk with the onion, cloves, bay leaves and mace to boiling point. Remove it from the heat, leave to cool and then strain. Melt the butter in a clean pan and add the flour. Stir to combine then cook and stir for several minutes. Add the milk, a ladleful at a time, and stir until completely combined before adding more. You should have a pourable sauce.

Step 3

Take a rectangular ovenproof dish, about 30 x 20cm or a bit bigger, and spread a small ladleful of tomato sauce over the base, then a large ladleful of the béchamel. Place 3 lasagne sheets on top, followed by another small ladleful of the tomato sauce, a third of the vegetables and a few torn basil leaves. Season, then ladle over more béchamel and top with another 3 sheets of lasagne.

Step 4

Repeat these layers twice so you have 3 layers of vegetables, then the remaining béchamel over the last sheets of lasagne, pour If you have a any tomato sauce left over, put spoonfuls of it on top of the béchamel. Arrange the mozzarella over the top and sprinkle over the grated cheese.

Step 5

Bake in the oven for about 30 minutes until the top is brown and bubbling Leave the lasagne to stand for at least 10 minutes before serving, so it will be easier to cut into portions.