Enrica’s vegetarian lasagne

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

250.00 g pasta — lasagne sheets
10.00 courgettes — sliced diagonally
6.00 carrots — peeled, cut into diagonal chunks
1.00 aubergine — thinly sliced
4.00 peppers
200.00 g button mushrooms — sliced
3.00 tomatoes — ripe, sliced
BÉCHAMEL SAUCE
100.00 g butter
100.00 g flour — cake
2.00 Litres milk
salt and freshly ground black pepper
250.00 ml parmesan cheese — freshly grated
fresh basil — to garnish
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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.



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