Roasted Vegetable Lasagne.
Hey everyone, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, roasted vegetable lasagne. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Roasted Vegetable Lasagne is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It's appreciated by millions daily. Roasted Vegetable Lasagne is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have roasted vegetable lasagne using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients for Roasted Vegetable Lasagne:
- You need - Vegetable and Lentil Ragu (see my previous recipe).
- You need for Bechemal Sauce.
- Give 4 tbsp butter or olive oil.
- You need 60 g for flour.
- Need 750 ml of milk.
- Give Pinch of on ground nutmeg.
- You need 100 g mascarpone.
- Provide - Lasagne.
- You need 250 g for fresh lasagne sheets (I used 6 sheets).
- You need pieces Ball of mozzarella grated or chopped into small.
- Provide 60 g - breadcrumbs (I used Panko).
- You need 100 g for grated Parmesan.
Roasted Vegetable Lasagne how to cook:
- 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..
So that is going to wrap this up for this exceptional food roasted vegetable lasagne recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
