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    Veggie Lasagne

    Uploaded by

    R
    This document provides a recipe for a vegetable lasagne. It includes instructions to roast vegetables such as peppers, courgette and sweet potato. Meanwhile a tomato sauce is prepared by cooking onions, garlic, tomatoes and seasonings. A cheese sauce is also made by whisking milk, butter and flour then adding cheese. The roasted vegetables and tomato sauce are layered alternating with lasagne sheets and cheese sauce. The finished lasagne is baked until golden brown.

    Copyright:

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

    Veggie Lasagne

    Uploaded by

    R
    18 views2 pages
    This document provides a recipe for a vegetable lasagne. It includes instructions to roast vegetables such as peppers, courgette and sweet potato. Meanwhile a tomato sauce is prepared by cooking onions, garlic, tomatoes and seasonings. A cheese sauce is also made by whisking milk, butter and flour then adding cheese. The roasted vegetables and tomato sauce are layered alternating with lasagne sheets and cheese sauce. The finished lasagne is baked until golden brown.

    Original Description:

    Veggie lasagne

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    This document provides a recipe for a vegetable lasagne. It includes instructions to roast vegetables such as peppers, courgette and sweet potato. Meanwhile a tomato sauce is prepared by cooking onions, garlic, tomatoes and seasonings. A cheese sauce is also made by whisking milk, butter and flour then adding cheese. The roasted vegetables and tomato sauce are layered alternating with lasagne sheets and cheese sauce. The finished lasagne is baked until golden brown.

    Copyright:

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

    Veggie Lasagne

    Uploaded by

    R
    This document provides a recipe for a vegetable lasagne. It includes instructions to roast vegetables such as peppers, courgette and sweet potato. Meanwhile a tomato sauce is prepared by cooking onions, garlic, tomatoes and seasonings. A cheese sauce is also made by whisking milk, butter and flour then adding cheese. The roasted vegetables and tomato sauce are layered alternating with lasagne sheets and cheese sauce. The finished lasagne is baked until golden brown.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    of 2

    Ingredients

    2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks
    1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly
    2cm/¾in chunks
    1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks
    3 tbsp extra virgin olive oil
    1 large onion, finely chopped
    ½ tsp dried chilli flakes
    2 garlic cloves, crushed
    2 x 400g tins chopped tomatoes
    2 tsp Italian seasoning or dried oregano
    1 vegetable stock cube
    200ml/7fl oz cold water
    100g/3½oz young spinach leaves (optional)
    9 –10 dried lasagne sheets
    salt and freshly ground black pepper

    For the cheese sauce

    75g/2½oz plain flour


    75g/2½oz butter, cubed
    750ml/1¼ pint milk, semi-skimmed or full-fat
    125g/4½oz mature cheddar cheese, coarsely grated
    75g/2½oz ready-grated mozzarella cheese, or extra cheddar

    Method

    Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet
    potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with
    salt and pepper and toss together.

    Roast for 30 minutes, or until softened and lightly browned.

    While the vegetables are roasting, heat the remaining oil in a large saucepan
    and gently fry the onion for 5 minutes, stirring regularly.

    Add the chilli and garlic and cook for a few seconds more. Stir in the
    tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over
    the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly.
    Set aside.

    For the cheese sauce, put the flour, butter and milk in a large saucepan and
    place over a medium heat. Whisk constantly with a large metal whisk until the sauce
    is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick
    pan.) Stir in roughly two-thirds of the cheeses and season to taste.

    Take the vegetables out of the oven and add to the pan with the tomato sauce.
    Stir in the spinach and cook together for 3 minutes. Season with salt and lots of
    ground black pepper.

    Spoon a third of the vegetable mixture over the base of a 2½ –3 litre/4½–5¼


    pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with
    another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and
    a second layer of lasagne.

    Pour over just under half of the cheese sauce and very gently top with the
    remaining vegetable mixture. Finish with a final layer of lasagne and the rest of
    the cheese sauce. Sprinkle the reserved cheese over the top.
    Bake for 35–40 minutes, or until the pasta has softened and the topping is
    golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling
    to settle.

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