Veggie lasagne

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 3
    red peppers, halved and deseeded
  • 2
    yellow peppers, halved and deseeded
  • 450
    g
    aubergines, trimmed
  • 450
    g
    courgettes, trimmed
  • 175
    g
    onion, peeled
  • 3
    cloves garlic, peeled and halved
  • 1
    bulb fennel, trimmed
  • 90
    ml
    olive oil
  • 50
    g
    butter
  • 50
    g
    cake flour
  • 900
    ml
    milk
  • 150
    g
    soft cheese with garlic and herbs
  • 175
    g
    precooked lasagne sheets
  • 50
    g
    mature Cheddar, grated
 

Method

 
1. Cut all the vegetables into large chunks and divide between two large roasting pans. Then drizzle with olive oil and place in a preheated 200 ºC oven for 45 minutes to 1 hour, stirring occasionally until well cooked and just beginning to char. Swap the trays over halfway through cooking time. 2. Meanwhile, make the sauce. Melt the butter in a saucepan, remove from the heat and add the flour. Cook for 1 minute. Gradually blend in the milk. Slowly bring to the boil, stirring all the time, until the mixture thickens. Add the garlic halves and herb cheese and season well. Turn oven down to 180 ºC. 3. Place one half of the vegetables in the base of a 2,3 litre ovenproof dish. Cover with a layer of lasagne. Top with half of the cheese sauce. Repeat layers ending with a layer of cheese sauce. Sprinkle over the Cheddar. Bake for 30 minutes or until golden brown. Serves 6.
 

Read more on: bake  |  roast  |  fruit
 

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