Enrica's vegetarian lasagne


Ingredients 14
Servings 6
Time

Ingredients

  • 250
    g
    lasagne sheets
  • 10
    baby marrows, sliced diagonally
  • 6
    carrots, sliced diagonally
  • 1
    aubergine, thinly sliced
  • 4
    sweet peppers, grilled until well-charred, skinned and cut into thin strips
  • 200
    g
    fresh button mushrooms, sliced
  • 3
    ripe, red tomatoes, sliced
  • BÉCHAMEL SAUCE
  • 100
    g
    butter
  • 100
    g
    cake flour
  • 2
    Litres
    milk
  • salt and milled pepper
  • 250
    ml
    freshly grated Parmesan cheese
  • basil leaves to garnish
 

Method

 
Cook lasagne sheets in salted boiling water until al dente. Rinse, drain and set aside on clean dish towels. Grill vegetables lightly, including tomatoes. BÉCHAMEL SAUCE: Melt butter and gradually stir in flour to make a roux. Cook over low heat for 1 minute, stirring. Gradually add cold milk, stirring, then bring back to boil. Reduce heat and simmer for 5 to 10 minutes, or until thickened. Season. Spread a thin layer of béchamel sauce and a sprinkling of Parmesan cheese in base of a 20-24 cm square ovenproof dish. Layer lasagne, vegetables, sauce and cheese alternately into dish, ending with béchamel sauce. Bake at 200 ºC for 20 minutes. Garnish with basil and serve immediately.
 

Read more on: bake  |  grill
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.