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Veg- Roasted Mediterranean Vegetable Lasagna
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| Roasted Mediterranean Vegetable Lasagna The filling: | |
| 8-10 | spinach,, (green) lasagna sheets |
| 1 small | aubergine, cut into chunks |
| 2 medium | courgettes, cut into rounds |
| 450g | cherry tomatoes,, (skinned - place in just boiled water for a few mins and the skins will fall off) |
| 1 large | red onion, cut into squares |
| 2 yellow or red peppers, cut into squares 2 fat cloves are garlic, crushed | |
| 2 big sprigs | basil, torn roughly |
| 1 ball | mozzarella, chopped finely |
| The sauce: | |
| 35 g | plain flour |
| 40 g | butter |
| 1 pint (570 ml) | milk |
| 1 | bay leaf |
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan
salt and freshly milled black pepper
The Topping:
2 level tablespoons of freshly grated Parmesan
Method
Pre-heat the oven 240°C. You will need a large roasting tin and a heatproof baking dish measuring about 23 x 23 x 5 cm.
Arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan.
When the vegetables are done, remove them from the oven and turn the oven down to 180°C.
Now in the baking dish, line the bottom with layer of lasagna sheets, then pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagna sheets. Repeat this process, ending up with a final layer of sauce over a top layer of lasagna sheets and top with the grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden.
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