查看完整版本: Roasted Mediterranean vegetable lasagne

Roasted Mediterranean vegetable lasagne

Ingredients
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2 small aubergines, cut into 2.5cm chunksWX0d'MA8?P4_x
2 red onions, cut into wedgesqf.i9g:Act
2 red peppers, deseeded and cut into chunky strips
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OH2mS5n 5 tbsp olive oil/bq[&^4A x~
450g courgettes, sliced
p"VU9Ek9y^Rq 225g fresh lasagne sheetsI!qV7@,X1t
50g vegetarian Parmesan, finely gratedDG+C7QF
For the sauce
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900ml semi-skimmed milk
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70g plain flour
X_X(W~1g{_9O(t 125g full-flavoured half-fat hard cheese, such as Cheddar, coarsely gratedX:l8l$P H.P
METHOD
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/w%dg7X6U How to make mediterranean veg lasagne
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1. Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
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2. Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.E0b!?J&R)dWf ~*[
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3. Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6.'h+m_ V]F?Iz!Q

w*O(jU9[v&f/E!u X!a g 4. Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
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+kXig2xa3M0C r$h 5. Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.XGn7wL?q!}
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6. Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan. Bake for 40 minutes, until golden and bubbling. Serve with salad.