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 chunksW:t(s/Cd
2 red onions, cut into wedgesAgm8Z4sMv
2 red peppers, deseeded and cut into chunky strips+aA O@-`6DYm
4 garlic cloves, finely chopped%v6N1uKA2|Y[
5 tbsp olive oil
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P 450g courgettes, sliced
X&T?$_"c,ms ` 225g fresh lasagne sheets
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c!?M!b KH-tuE 50g vegetarian Parmesan, finely grated
d)p)hDL,l For the sauce
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y l"Ac'~r-};A g 900ml semi-skimmed milk
Y;mT'Cz 60g sunflower margarine
$qg'mq5b`8k$?a| 70g plain flour
MXe(PqGM!T 125g full-flavoured half-fat hard cheese, such as Cheddar, coarsely grated
7t,Y;fj`w6s'n o METHOD
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j0hF,J(M#MK s How to make mediterranean veg lasagne
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L]V@-I#s 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.)? gL
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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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3. Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6. I"bm5W8xOS
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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.w^.C!u7n4i"E

/oG(F8n_o? 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.