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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.
We make our own fresh
pasta recipeand use this great pasta
rolling machine for
perfect
results every time...but of course you can use a good quality dried one
if you prefer. Sometimes you just don't have enough time!!
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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. Or...
1 pack of good quality dried Lasagne...use it
uncooked for this recipe.
New
Feature: Printer Friendly Recipe Pages for your
convenience.
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 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!!!
Pam's tip:
If you want a firmer lasagne let it sit overnight in the fridge and
then reheat and
serve the following day.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.