Name: Vegetarian lasagne
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 12.00 courgettes cut into strips; 4.00 aubergines medium, sliced; 250.00 g button mushrooms sliced; 4.00 tomatoes sliced; 3.00 garlic cloves, finely chopped; 7.00 ml salt and freshly ground black pepper to taste; 4.00 red pepper grilled, skinned and sliced; 250.00 g pasta lasagne sheets; 250.00 ml parmesan cheese freshly grated; 5.00 ml fresh basil to garnish; 50.00 g flour; 1.00 milk; 5.00 ml salt and freshly ground black pepper to taste; 250.00 ml gruyère cheese grated

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Ingredients (14)

12.00	courgettes — cut into strips
4.00	aubergines — medium, sliced
250.00 g	button mushrooms — sliced
4.00	tomatoes — sliced
3.00	garlic — cloves, finely chopped
7.00 ml	salt and freshly ground black pepper — to taste
4.00	red pepper — grilled, skinned and sliced
250.00 g	pasta — lasagne sheets
250.00 ml	parmesan cheese — freshly grated
5.00 ml	fresh basil — to garnish

Béchamel Sauce: butter

50.00 g	flour
1.00	milk
5.00 ml	salt and freshly ground black pepper — to taste
250.00 ml	gruyère cheese — grated

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Method:

Oven temperature: 200°C

1. Place the vegetables in a single layer
in a large roasting tin, sprinkle garlic on
top, drizzle olive oil all over and season
with salt and freshly ground black
pepper. Roast in a preheated oven until
the vegetables are cooked, soft and
starting to brown. Remove from the
oven and set aside.

2. Prepare the béchamel sauce: Heat
the butter in a saucepan and stir in the
flour. Slowly add the milk while beating
with a balloon whisk. Continue whisking
over a medium heat until the sauce
begins to thicken and reaches boiling
point. Season with salt and freshly
ground black pepper and add the
Gruyère or Cheddar cheese.

3. Spread a thin layer of béchamel
sauce in the bottom of a 20 x 30cm
heat-resistant oven dish. Sprinkle
Parmesan cheese over this layer and
then place a layer of lasagne sheets on
top so that they overlap slightly.

4. Combine the roasted pepper strips
with the roasted vegetables and spread
a layer over the lasagne sheets. Repeat
the layers and end with a layer of
béchamel sauce. Sprinkle the last of
the Parmesan on top and bake the
lasagne for about 30 minutes or until
golden brown and done. Garnish with
fresh basil and serve immediately.