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Thursday, January 3, 2013,9:08 PM by
Ponmathi Srilekha.S

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ROAST VEGETABLE LASAGNE

Serves :
2

Preparation Time :
30 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Preheat the oven. 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 ovenproof dish with the lasagne, finishing with a layer of sauce.
  • Sprinkle over the Parmesan cheese and bake in the oven for 30-35 minutes.
  • Remove from the oven and serve hot.

INGREDIENTS

  • 2 tablespoon Cooking oil
  • 2 courgettes, halved lengthways and thickly sliced
  • 2 red peppers, deseeded and chopped
  • 1 aubergine,chopped
  • 1 red onions, chopped
  • 3 shallots, peeled and quartered
  • 150 grams button mushrooms
  • 200 grams canned chopped tomatoes
  • ½ tablespoon tomato puree
  • 100 grams fresh lasagne
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper

Cheese Sauce

  • 25 grams butter
  • 25 grams plain flour
  • 500 ml milk
  • 50 grams Cheddar cheese, grated

4 comments for “Roast Vegetable Lasagne”

  • Posted Monday, February 13, 2023 at 10:54:48 PM

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