Vegetable lasagne


Ingredients 16
Servings 6
Time

Ingredients

  • 12
    baby marrows
  • 6
    carrots, sliced lengthways
  • 3
    slender aubergines, thinly sliced (see tips)
  • 4
    red sweet peppers, cut into thin strips (see tips)
  • 10
    thin slices peeled butternut
  • 250
    g
    fresh black mushrooms, thickly sliced
  • 3
    ripe tomatoes, sliced
  • 10
    ml
    finely chopped garlic
  • 2
    ml
    mustard powder
  • 5
    ml
    sugar
  • salt and milled black pepper
  • 125
    ml
    good-quality olive oil
  • 100
    g
    each butter and cake flour
  • 2
    Litres
    milk
  • 250
    ml
    freshly grated Parmesan cheese
  • 250
    g
    lasagne sheets
 

Method

 
1. Arrange vegetables in grilling pan. Sprinkle garlic over brinjals, mustard over mushrooms and sugar over tomatoes. Season, drizzle with olive oil and grill until golden. Remove all vegetables except sweet peppers (see tips) 2. Make sauce. Melt butter and gradually stir in flour to make a thick paste. Stir over low heat for 1 minute. Gradually add milk, whisking constantly. Bring to boil. Simmer until thickened (5 to 10 minutes), stirring. Season with salt and pepper. 3. Spread a thin layer of sauce and a sprinkling of Parmesan cheese in base of ovenproof dish. Layer softened lasagne sheets, vegetables, sauce and cheese alternatively in dish, ending with sauce, and top with remaining Parmesan cheese. 4. Bake at 200 ºC for 20 minutes and serve immediately.
 

Read more on: bake  |  grill
 

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