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    Vegetarian Lasagne Recipe - Good Food

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    mishima.mq
    This recipe provides instructions for making a vegetarian lasagne with roasted vegetables. It contains 3 main steps: 1) Making the tomato and white sauces, which include sautéed onions and carrots in the tomato sauce and a roux-based milk sauce. 2) Roasting chunks of red pepper and sliced aubergine with olive oil. 3) Layering the roasted vegetables, pasta sheets, and sauces in a dish and baking for 45 minutes until bubbling and golden.

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    © All Rights Reserved
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    Vegetarian Lasagne Recipe - Good Food

    Uploaded by

    mishima.mq
    44 views2 pages
    This recipe provides instructions for making a vegetarian lasagne with roasted vegetables. It contains 3 main steps: 1) Making the tomato and white sauces, which include sautéed onions and carrots in the tomato sauce and a roux-based milk sauce. 2) Roasting chunks of red pepper and sliced aubergine with olive oil. 3) Layering the roasted vegetables, pasta sheets, and sauces in a dish and baking for 45 minutes until bubbling and golden.

    Original Title

    Vegetarian lasagne recipe _ Good Food

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    This recipe provides instructions for making a vegetarian lasagne with roasted vegetables. It contains 3 main steps: 1) Making the tomato and white sauces, which include sautéed onions and carrots in the tomato sauce and a roux-based milk sauce. 2) Roasting chunks of red pepper and sliced aubergine with olive oil. 3) Layering the roasted vegetables, pasta sheets, and sauces in a dish and baking for 45 minutes until bubbling and golden.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    44 views2 pages

    Vegetarian Lasagne Recipe - Good Food

    Uploaded by

    mishima.mq
    This recipe provides instructions for making a vegetarian lasagne with roasted vegetables. It contains 3 main steps: 1) Making the tomato and white sauces, which include sautéed onions and carrots in the tomato sauce and a roux-based milk sauce. 2) Roasting chunks of red pepper and sliced aubergine with olive oil. 3) Layering the roasted vegetables, pasta sheets, and sauces in a dish and baking for 45 minutes until bubbling and golden.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Vegetarian lasagne

    Prep: 25 mins
    Easy Serves 6

    Cook: 1 hr and 10 mins

    Ingredients

    3 red peppers, cut into large chunks

    2 aubergines, cut into ½ cm thick slices

    8 tbsp olive oil, plus extra for the dish

    300g lasagne sheets

    125g mozzarella

    handful cherry tomatoes, halved

    For the tomato sauce

    1 tbsp olive oil

    2 onions, finely chopped

    2 garlic cloves, sliced

    1 carrot, roughly chopped

    2 tbsp tomato purée

    200ml white wine

    3 x 400g cans chopped tomatoes

    1 bunch of basil, leaves picked

    For the white sauce

    85g butter

    85g plain flour

    750ml milk

    Method

    Step 1
    To make the tomato sauce, heat the olive oil in a saucepan. Add

    the onions, garlic and carrot. Cook for 5-7 mins over a medium

    heat until softened. Turn up the heat a little and stir in the tomato
    purée. Cook for 1 min, pour in the white wine, then cook for 5

    mins until this has reduced by two-thirds. Pour over the chopped

    tomatoes and add the basil leaves. Bring to the boil then simmer

    for 20 mins. Leave to cool then whizz in a food processor. Will

    keep, cooled, in the fridge for up to three days or frozen for three

    months.

    Step 2
    To make the white sauce, melt the butter in a saucepan, stir in the

    plain flour, then cook for 2 mins. Slowly whisk in the milk, then

    bring to the boil, stirring. Turn down the heat, then cook until the

    sauce starts to thicken and coats the back of a wooden spoon.

    Will keep, cooled, in the fridge for up to three days or frozen for

    three months.

    Step 3
    Heat the oven to 200C/180C fan/gas 6. Lightly oil two large

    baking trays and add the peppers and aubergines. Toss with the

    olive oil, season well, then roast for 25 mins until lightly browned.

    Step 4
    Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x

    20cm ovenproof dish. Arrange a layer of the vegetables on the

    bottom, then pour over a third of the tomato sauce. Top with a

    layer of lasagne sheets, then drizzle over a quarter of the white

    sauce. Repeat until you have three layers of pasta.

    Step 5
    Spoon the remaining white sauce over the pasta, making sure the

    whole surface is covered, then scatter over the mozzarella and

    cherry tomatoes. Bake for 45 mins until bubbling and golden.

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