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Vegetable Lasagne Recipe
Golden Roasted Vegetables -
Creamy Toasted Bechamel
Pam's famous roasted
Vegetable Lasagne Recipe.
Fed up with heavy meaty Dishes? Want something Light and Tasty?
Mediterranean flavors, brought out by roasting the vegetables in the
oven and the addition of smoky Spanish pimenton (smoked sweet
paprika).
Then a smooth creamy bechamel with cheddar cheese and parmesan.
Golden brown on top and baked to perfection.
Go ahead and try it for yourself, it's easy and simple to prepare.
The recipes we write are usually easy to follow, but if you are having
any problems at all, just ask Pam
she loves to help.
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and UK
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Looking for other great Vegetable Recipes? Search the Site here:
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
Pam's top tip: You'll need a good earthenware cazuela to give this dish the wow factor.
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.
Vegetable
Lasagne Recipe Method
- Right - First heat your oven to 475ºf./240ºc.
gas mark 9.
- Then pour the olive oil into a large roasting
tin and arrange the aubergines, courgettes, onions
and peppers in the
bottom.
- Add the paprika and hilli, 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 tin a good shake every ten minutes or so.
- Remove the garlic - which will now be cooked
through, and with the side of a heavy knife, squash the gooey garlic
out. Discard the skin.
- Remove from the oven and stir in the basil
leaves roughly torn up, half the parsley and the tomatoes.
- 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" baking dish 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.
To Die For!
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