Simple Way to Prepare Ultimate Roasted Vegetable Lasagne

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted vegetable lasagne. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Vegetable Lasagne is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Roasted Vegetable Lasagne is something that I’ve loved my entire life.

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 cook it.

The ingredients needed to make Roasted Vegetable Lasagne:

1. Take Vegetable and Lentil Ragu (see my previous recipe)
2. Take Bechemal Sauce
3. Take 4 tbsp butter or olive oil
4. Prepare 60 g flour
5. Take 750 ml milk
6. Get Pinch on ground nutmeg
7. Take 100 g mascarpone
8. Prepare Lasagne
9. Take 250 g fresh lasagne sheets (I used 6 sheets)
10. Get pieces Ball of mozzarella grated or chopped into small
11. Make ready 60 g breadcrumbs (I used Panko)
12. Get 100 g grated Parmesan

Instructions to make Roasted Vegetable Lasagne:

1. Heat oven to 180c fan. Find a 2 litre baking dish
2. 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.
3. 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
4. Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu.
5. Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella.
6. Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.
7. Serve with garlic bread and a green salad.

So that’s going to wrap it up with this special food roasted vegetable lasagne recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!