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Roasted Vegetable Lasagne
Introduce
Chef :
Hayley BradleyRoasted Vegetable Lasagne
I made this huge veggie lasagne for my friends and it went down a treat! The idea came from a vegetarian cafe in Wells, The Good Earth, where I had this for lunch. What I really liked was the crunchy breadcrumb topping, so delicious!
Ingredient
Food ration :
8 people
4 tbsp
butter or olive oil
60 g
flour
750 ml
milk
Pinch
on ground nutmeg
100 g
mascarpone
100 g
grated Parmesan
Cooking instructions
* Step 1
Heat oven to 180c fan. Find a 2 litre baking dish
* Step 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.
* Step 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
* Step 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.
* Step 5
Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella.
* Step 6
Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.
* Step 7
Serve with garlic bread and a green salad.
Note: if there is a photo you can click to enlarge it
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