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Roasted Vegetable Lasagne
Roasted Vegetable Lasagne from eGJ |
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Ingredients4 medium red onions (sliced into wedges)3 each small red & yellow peppers deseeded & cut into 5cm pieces 4 medium courgettes cut into 5cm pieces 4 large garlic cloves chopped 6 tbsp olive oil 450 cherry tomatoes 2 x 400g cans artichokes drained 6 level tbsp tomato puree 75g each pitted black & green olives 3 x 125g packs mozzarella cheese coarsely grated 14 – 16 sheets no pre cooking required lasagne For the sauce: 1.7 (3 pints) milk 1 bay leaf pinch ground nutmeg 6 peppercorns crushed 100g plain flour 100g butter 75g pecorino cheese grated 3 level tbsp chopped fresh basil |
Handy HintFREEZES BEAUTIFULLY Once in the tin coat the vegetables evenly with the oil Allow the lasagne to rest for 10 – 15 min then cut into portions and serve with a green salad |
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Method1 Preheat oven to 220’ (fan 200’)Divide the onions peppers and courgettes between two large roasting tins, sprinkle over the chopped garlic, drizzle each with 3 tbsp olive oil, season well with salt & freshly ground black pepper and toss together. Cook for 30 min on 2 shelves stirring from time to time. 2. Meanwhile make the sauce: put the milk in a pan with the bay leaf, nutmeg and peppercorns, bring to the boil, turn off the heat, leave to infuse for 15 min, then strain. Melt the butter in a separate pan, stir in the flour until smooth & cook for 1 min. Gradually add the strained milk, whisking until smooth. Bring to the boil, stirring and cook for 2 minutes until thickened. Stir in the pecorino cheese and chopped basil and season to taste. Cover with a wet disc of greaseproof paper & set aside. 3. Remove roasting tins from oven, then toss the cherry tomatoes & artichokes through the vegetables. Switch the position of the tins in the oven and cook for a further 20 min until the vegetables are slightly charred at the edges. Remove from the oven and into each stir 3 tbsp of the tomato puree and half the olives. Reduce the oven temperature to 200’C (180’fan) 4. Layer the vegetables, mozzarella, lasagne and sauce into two 2.6 litre deep ovenproof dishes finishing with the sauce & mozzarella. 5. Bake for 35 – 40 min or until bubbling and golden at the edges. TO FREEZE Cool wrap & freeze at end of step 4 for up to 3 months. To serve Thaw at room temperature overnight. Bake at 190’C (fan 170’C) for 45min or until hot in centre. | |||||||||||||||||||
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