Roasted Vegetable Lasagne

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Roasted Vegetable Lasagne. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Roasted Vegetable Lasagne is one of the most popular of current trending meals in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. Roasted Vegetable Lasagne is something which I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Roasted Vegetable Lasagne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Vegetable Lasagne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Vegetable Lasagne is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Roasted Vegetable Lasagne using 12 ingredients and 7 steps. Here is how you can achieve it.

I made this huge veggie lasagne for my friends and it went down a treat! The idea came from a vegetarian cafe in Wells, The Good Earth, where I had this for lunch. What I really liked was the crunchy breadcrumb topping, so delicious!

Ingredients and spices that need to be Get to make Roasted Vegetable Lasagne:

1. Vegetable and Lentil Ragu (see my previous recipe)
2. Bechemal Sauce
3. 4 tbsp butter or olive oil
4. 60 g flour
5. 750 ml milk
6. Pinch on ground nutmeg
7. 100 g mascarpone
8. Lasagne
9. 250 g fresh lasagne sheets (I used 6 sheets)
10. pieces Ball of mozzarella grated or chopped into small
11. 60 g breadcrumbs (I used Panko)
12. 100 g grated Parmesan

Steps to make to make Roasted Vegetable Lasagne

1. Heat oven to 180c fan. Find a 2 litre baking dish
2. Make the bechemal sauce- heat the oil or butter in a saucepan. Once warm add the flour and stir until it starts to lightly brown and smells like biscuits- 3/4 minutes. Whisk in the milk until smooth and gently heat until thick - around 6/7 minutes. Add the nutmeg, mascarpone and season to taste.
3. Spread a small amount of the bechemal over the bottom of the baking dish. Cover with overlapping lasagne sheets (I used 2 on each layer). Pour a third of the bechemal, and third of the mozzarella and top with half of the veg ragu
4. Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu.
5. Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella.
6. Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.
7. Serve with garlic bread and a green salad.

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So that is going to wrap this up with this special food Recipe of Award-winning Roasted Vegetable Lasagne. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!