Vegetable lasagne

Why ease into winter half-heartedly by making semi-comforting Autumnal recipes when you can jump right into it, indulgently, with a really hearty vegetable lasagne?
 
Vegetable lasagne

Recipe from: 12 April 2010
Preparation time: 20 mins
Cooking time: 30 mins
 
 

Ingredients

 
  • Pasta sheets
  • Tomato and lentil mix
  • 1
    Roasted fennel bulb
  • Crumbed ricotta
  • Chopped baked carrots
  • Béchamel sauce
  • Grated mozzarella
  • Parmesan cheese
  • Fresh basil
  • Parmesan shavings
Servings: Change Serving
 
 

Method

 
Prepare your selection of vegetables to your liking, individually seasoning but keeping the end-result in mind.
Once cooked, combine with pasta and béchamel sauce in a rectangular oven-proof dish.
Start with a layer of pasta – fresh homemade pasta sheets are ideal – and then top it with the tomato and lentil mix.
Add another layer of pasta and top with the roasted fennel bulb and handfuls of crumbed ricotta.
Top this with another layer of pasta, and then add the chopped baked carrots and half of the béchamel sauce.
Finish with a final layer of pasta and the rest of the béchamel sauce.
Lastly add a generous sprinkling of grated mozzarella and parmesan cheese.
Bake in a preheated oven (180°C) for approximately 30 minutes.
Serve piping hot, with fresh basil, parmesan shavings and a glass of silky red wine.
 

Read more on: starch  |  bake
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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