Roasted Vagetable Lasagne


Vegetable Lasagne Recipe Ingredients For Four to Six People

      
    * 2 Medium aubergines - cut into 1" cubes
    * 2 Medium courgettes - cut into 1" cubes
    * 1 Large onion - coarsley chopped
    * 1 Full head of garlic
    * 1 Small green pepper in 1" squares
    * 1 Small red pepper in 1" squares
    * 1 Large Can of Chopped Tomatoes - drained
    * 1 Handfull of fresh basil leaves
    * 3 Tablespoons of extra virgin olive oil (EVOO)
    * 1 Heaped teaspoon of Pimenton (Spanish smoked paprika)
    * 1/2 A Teaspoon of chilli powder.
    * 1 Handfull of fresh flatleaf parsley - chopped
    * Salt and black pepper
    * Lasagne made from our Fresh Pasta Recipe no need to cook it use raw.
    * 1 pack of good quality dried Lasagne...use it uncooked for this recipe.

For the QUICK Bechamel Sauce


    * 2oz. Plain flour
    * 2ozs. Butter
    * 1pt. Milk
    * 1/2 A veggie bouillon cube
    * 1 Grating of fresh nutmeg
    * 4 ozs. Grated strong cheddar cheese.

For the Topping

    * Freshly grated Parmesan 
    * Fresh wholemeal breadcrumbs.


Method


# Right - First heat your oven to 475ºf./240ºc. gas mark 9.
# Then pour the olive oil into a Large Roasting Tray and arrange the aubergines, courgettes, onions and peppers in the bottom.
# Add the paprika and chilli, salt and pepper and mix well.
# Throw in the head of Garlic - skin and all.
# Roast the vegetables for about 30 - 40 minutes until golden brown, giving the tray a good shake every ten minutes or so. Remove from the oven.
# Take out the garlic - which will now be cooked through, and with the side of a heavy knife, on a chopping board, squash the gooey garlic out. Discard the skin. 
#  Stir the basil leaves, roughly torn up, half the parsley and the tomatoes into the vegetable mixture.
# Meanwhile make your quick bechamel sauce.
# Melt the butter - add the flour and whisk in half the milk.
# Now add the veggie bouillon cube and grate in some nutmeg to taste.
# Whisk in the rest of the milk - cooking until you have a smooth sauce.
# Now whisk in your garlic goo - Yummy!
# Turn the oven down to 350ºf./180ºc. gas mark 4.
# Grease an 8"x12"x2" Lasagne Baker or Earthenware Casserole and cover the bottom with a layer of lasagne.
# Add one third of the vegetable mix - a third of the cheddar and a layer of sauce.
# Another layer of lasagne.
# Another layer of vegetables - cheddar and sauce.
# Another layer of lasagne.
# Another layer of vegetables - cheddar and sauce. Topped with the grated Parmesan and breadcrumbs.
# Bake in the oven for thirty minutes...Just time to have a well earned glass of wine!!
# Serve immediately....absolutely delicious!!!



https://www.cutting-edge-mediterranean-recipes.com/vegetable-lasagne-recipe.html