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A Healthy Hearty Recipe Perfect For A Weekend

Posted by Alistair Ward on 14th Nov 2014

Roasted Vegetable Lasagne Recipe

 Preparation Time 20 minutesCooking Time 1 hour 20 minutesServes 4-5Ingredients1 onion, peeled and finely chopped2 cloves garlic, finely chopped2 aubergines, trimmed and chopped2 courgettes, trimmed and chopped2 red & 1 yellow pepper, deseeded and chopped250g cherry tomatoes1 tbsp rosemary leaves, finely chopped2 tbsp vegetable oil50g pitted olives, roughly choppedWhite Sauce570ml milk50g butter25g plain flour50g Parmigiano Reggiano, grated300g wholemeal or spelt lasagne sheets125g ball mozzarella, drained and sliced1.    Preheat the oven to 200°C, gas mark 6. Place the prepared vegetables, rosemary and oil in a roasting tin, drizzle over the oil, season well and toss together. Cook for 30-40 minutes until slightly charred and softened. Remove from the oven and stir in the olives.2.    Whilst the vegetables are cooking prepare the white sauce by placing all the ingredients in a saucepan and heating through gently whisking all the time until thickened, smooth and glossy. Season well and stir in half the Parmigiano.3.    Build the lasagne by pouring a little of the sauce into the bottom of a lasagne dish. Scatter over about one third of the roasted vegetables. Top with a layer of the lasagne sheets, then layer up the remaining vegetables and lasagne finishing with a layer or pasta. Pour over the remaining white sauce and top with the mozzarella and leftover Parmigiano.4.    If freezing chill well first then cover and freeze. If not reduce the oven to 180°C, gas mark 4 bake for 40-45 minutes until golden and bubbling.Serve with a fresh green salad and some warm crusty bread.
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