伊洛艾爾法克斯 2012-8-17 19:07
Roasted Mediterranean vegetable lasagne
Ingredients
4T
i8_ODD R
gEy iX LD^QM
2 small aubergines, cut into 2.5cm chunks NnCc6Z~}k MX
2 red onions, cut into wedgesOeG t9GCF ^ p
2 red peppers, deseeded and cut into chunky strips
v%b u`G~i%P1a/gg2S
4 garlic cloves, finely chopped
0a R s*x
|
5 tbsp olive oil
;C,q4Z[Q3jq
450g courgettes, sliced
"l&V N U8w5L
225g fresh lasagne sheets
)`Z)v/b:TX wH'?7q
50g vegetarian Parmesan, finely gratedk Mc%L B4e
For the sauce
G*s7Q9Ut
JAsJ.~ N3{J8d r k
900ml semi-skimmed milk
,F)kY(A`|8a ^0s
60g sunflower margarine e H OO p.oc ]
70g plain flour
*FG V5vHP
125g full-flavoured half-fat hard cheese, such as Cheddar, coarsely grated
0kU5L,tdD N
METHODG-v
x nmh
U"koXQX3f ~yQ
How to make mediterranean veg lasagne
#n8u7zuf?o
_x un9vU8r _
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.
!hF#n E(\/K#x
.b4xh rU"B _
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.-f/qe;P"d
~~ Jk1J:Q
3. Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6.
$s&yn |` y3?
i^3t/v4@P\
4. Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
Ml9c&M"y+\4I
r:|*\
w
~-_ E J_$iu
e p2^
5. Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.A N#Mv%GJ1^4x._
xKYP+Ph7j}
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.