Vegetable lasagne

8 servings Prep: 20 mins, Cooking: 30 mins
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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?

By Food24 April 12 2010
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Ingredients (9)

pasta — sheets
tomato and lentil mix
1 fennel bulb — roasted
ricotta cheese — crumbled
carrot — chopped, baked
BÉCHAMEL SAUCE
mozzarella cheese — grated
parmesan cheese
fresh basil
parmesan — shavings
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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.



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