查看完整版本: Roasted Mediterranean vegetable lasagne

伊洛艾爾法克斯 2012-8-17 19:07

Roasted Mediterranean vegetable lasagne

Ingredients
H ~ c z6Cw#f:tE
k)BL1L(Ep 2 small aubergines, cut into 2.5cm chunksO?V-x&N-s"\
2 red onions, cut into wedges
nbG;T,LG 2 red peppers, deseeded and cut into chunky strips%G5c9o;[`hi
4 garlic cloves, finely choppedD O'X.gr.{y3c
5 tbsp olive oil"D%b!E `Y7HX)r R/y3a
450g courgettes, sliced
C*}?+mN2U 225g fresh lasagne sheets
2mK ke5wE7pkB D 50g vegetarian Parmesan, finely grated gCgcId`$^
For the sauceh|El/}&N.tO^

2t7jQ#s-c;LVD 900ml semi-skimmed milkO.s9iu&o}8Q
60g sunflower margarine
){)zC%QPfu 70g plain flour
c3@q/JY \1^9q 125g full-flavoured half-fat hard cheese, such as Cheddar, coarsely grated
3m,H(x@"^|+@ f METHOD
0n cH&_p ^qG}
v*S9[@#gP w How to make mediterranean veg lasagne!J8G\ C%AV&F
%^-z,C-G B
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.
`+Ni D;\-m Z v-c],yX$G'e
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.~\9rhz6V#p7cP
$fO*u%A"^s1j
3. Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6.g:R{,s1WwW7`

0^ i6]3P8d+D'm 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.
ybpPmqE
/wx+\XD5}2P1a#p 5. Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
5a+U/Er6uO4d3F;O`
$PrR'wU Oz9Q 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.
頁: [1]
查看完整版本: Roasted Mediterranean vegetable lasagne