Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, roasted vegetable lasagne. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roasted Vegetable Lasagne is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Roasted Vegetable Lasagne is something which I’ve loved my whole life. They’re nice and they look wonderful.
I do love a good vegetable lasagna and roasting the vegetables instead of cooking on a stove top gives them a nice rich earthy flavor. It is still pretty hot here in Florida so we used our gas grill to roast the vegetables, I used the exact amount called for and tossed in a bowl in olive oil and seasonings called for, but also shook in some dried parsley too. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce.
To get started with this recipe, we have to prepare a few components. You can have roasted vegetable lasagne using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Vegetable Lasagne:
- Get Vegetable and Lentil Ragu (see my previous recipe)
- Make ready Bechemal Sauce
- Prepare 4 tbsp butter or olive oil
- Take 60 g flour
- Prepare 750 ml milk
- Make ready Pinch on ground nutmeg
- Take 100 g mascarpone
- Get Lasagne
- Get 250 g fresh lasagne sheets (I used 6 sheets)
- Make ready pieces Ball of mozzarella grated or chopped into small
- Make ready 60 g breadcrumbs (I used Panko)
- Get 100 g grated Parmesan
Spoon on a layer of the tomato sauce (remove bayleaves first). This is the time to add the roast vegetables as well. Follow with a layer of pasta sheets. Then spoon on a layer of the spinach-ricotta sauce.
Steps to make Roasted Vegetable Lasagne:
- Heat oven to 180c fan. Find a 2 litre baking dish
- 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.
- 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
- Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu.
- Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella.
- Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.
- Serve with garlic bread and a green salad.
Delia's Roasted Mediterranean Vegetable Lasagne recipe. Baked lasagne is the most practical of dishes - it can be prepared well in advance and needs no more than a shove in the direction of the oven at the appropriate time. But sadly, because of over-exposure, the classic version is no longer the treat it used to be. This recipe follows the basic principles but incorporates Vegetable lasagnes are versatile, delicious and make a great alternative to the traditional meaty dish. Jam packed with roast vegetables or pulses, the fillings for a veggie lasagne are endless.
So that is going to wrap it up for this exceptional food roasted vegetable lasagne recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
