Roasted Mediterranean vegetable lasagne
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Ingredients☆夜玥論壇ק7 E+ J; {* ?+ M/ e) t! b- F$ h
6 @( U3 P$ y* l& R" K8 ^www.ds-hk.net2 small aubergines, cut into 2.5cm chunks
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9 ]& O0 w+ x0 R* b0 N& M; k# S2 red peppers, deseeded and cut into chunky strips
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5 tbsp olive oil/ k) ~7 k: J8 C2 [) x
450g courgettes, sliced
; S: P& G8 B1 _1 G' u+ W225g fresh lasagne sheets
" z' u0 R3 C( `! R& D4 R# c☆夜玥論壇ק50g vegetarian Parmesan, finely grated4 H) T. X0 ^/ I) J# j' L
For the sauce
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% H$ x; x3 K0 o8 d5 G最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區900ml semi-skimmed milk
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, L# K! ]" B s( D8 H' h70g plain flour☆夜玥論壇ק1 V0 A- B+ j3 s2 @" V4 M; K# B
125g full-flavoured half-fat hard cheese, such as Cheddar, coarsely grated最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區' j1 O* g, _% Q* x5 Q
METHOD☆夜玥論壇ק% _ @4 U, ]" \
5 U$ P4 t# l" d/ i' x+ [bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源How to make mediterranean veg lasagne+ s% V9 U% c, t# f- z; j
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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.www.ds-hk.net2 F8 Q9 i: A3 y% j% J1 p
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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.
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+ c0 L0 B$ _6 M% _ Z- x最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區3. Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6.
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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.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源* O& Y2 a; I4 f; s
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5. Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
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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.
