Recipe of Any-night-of-the-week Roasted Vegetable Lasagne

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted vegetable lasagne. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Roasted Vegetable Lasagne is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Roasted Vegetable Lasagne is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must 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. Get Vegetable and Lentil Ragu (see my previous recipe)
2. Prepare Bechemal Sauce
3. Prepare butter or olive oil
4. Prepare flour
5. Prepare milk
6. Get on ground nutmeg
7. Get mascarpone
8. Make ready Lasagne
9. Make ready fresh lasagne sheets (I used 6 sheets)
10. Get Ball of mozzarella grated or chopped into small
11. Prepare breadcrumbs (I used Panko)
12. Make ready grated Parmesan

Steps 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 this up with this exceptional food roasted vegetable lasagne recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!