伊洛艾爾法克斯 2012-8-17 19:07
Roasted Mediterranean vegetable lasagne
Ingredientsj8s3K v(?'P.n:T dQ^
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2 small aubergines, cut into 2.5cm chunks
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2 red onions, cut into wedgesiN[+O1O\$r6G
2 red peppers, deseeded and cut into chunky strips
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4 garlic cloves, finely choppedn3Y'} |+},E-RsUH
5 tbsp olive oil
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450g courgettes, sliced
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225g fresh lasagne sheets0TeoZ0lDf
50g vegetarian Parmesan, finely grated$C-[Y7P Aj&`S+U
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900ml semi-skimmed milkt G)H"kn O
60g sunflower margarine
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70g plain flour
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125g full-flavoured half-fat hard cheese, such as Cheddar, coarsely grated
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How to make mediterranean veg lasagne$aE
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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.
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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.u o3|`
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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.
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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.