Recipe: Yummy Roasted Vegetable Lasagne

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Roasted Vegetable Lasagne.

Roasted Vegetable Lasagne You can cook Roasted Vegetable Lasagne using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted Vegetable Lasagne

  1. It’s of Vegetable and Lentil Ragu (see my previous recipe).
  2. It’s of Bechemal Sauce.
  3. It’s 4 tbsp of butter or olive oil.
  4. It’s 60 g of flour.
  5. You need 750 ml of milk.
  6. It’s Pinch of on ground nutmeg.
  7. It’s 100 g of mascarpone.
  8. It’s of Lasagne.
  9. It’s 250 g of fresh lasagne sheets (I used 6 sheets).
  10. It’s pieces of Ball of mozzarella grated or chopped into small.
  11. Prepare 60 g of breadcrumbs (I used Panko).
  12. Prepare 100 g of grated Parmesan.

Roasted Vegetable Lasagne step by step

  1. Heat oven to 180c fan. Find a 2 litre baking dish.
  2. Make the bechemal sauce- heat the oil or butter in a saucepan. Once warm add the flour and stir until it starts to lightly brown and smells like biscuits- 3/4 minutes. Whisk in the milk until smooth and gently heat until thick – around 6/7 minutes. Add the nutmeg, mascarpone and season to taste..
  3. Spread a small amount of the bechemal over the bottom of the baking dish. Cover with overlapping lasagne sheets (I used 2 on each layer). Pour a third of the bechemal, and third of the mozzarella and top with half of the veg ragu.
  4. Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu..
  5. Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella..
  6. Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling..
  7. Serve with garlic bread and a green salad..

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