Roasted Mediterranean vegetable lasagne
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Ingredients
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% H' h: j( T$ Y8 P☆夜玥論壇ק2 small aubergines, cut into 2.5cm chunksds-hk.net1 E( y, t; t' v* @
2 red onions, cut into wedgesds-hk.net) m1 _( \8 P4 A
2 red peppers, deseeded and cut into chunky stripsds-hk.net# y0 k! T/ d& h6 L' [/ Z/ Q" T
4 garlic cloves, finely chopped
+ \% g: @, O; |$ K! ?最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區5 tbsp olive oil
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225g fresh lasagne sheetsbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源5 [7 n& Q/ J4 v% B
50g vegetarian Parmesan, finely gratedbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源: v+ }) L! W! S! j+ T: n. c% d/ J
For the sauce
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900ml semi-skimmed milkbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源$ r) @# g' W* D
60g sunflower margarinebl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源* n! i3 \- p/ o/ T9 ]4 J2 O5 ~! y
70g plain flour
9 T _$ U* v: n1 H. O4 Z☆夜玥論壇ק125g full-flavoured half-fat hard cheese, such as Cheddar, coarsely grated
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6 g! W# J; L" {& E☆夜玥論壇קHow to make mediterranean veg lasagnebl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源) l' B3 z; E$ K3 G1 ]
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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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X$ x4 \% b" u☆夜玥論壇ק2. 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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/ {; ^7 g- r f/ O$ U3. Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6.
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" X+ [/ J" s& I, u最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區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.
