Recipe: Tasty Roasted Vegetable Lasagne

Roasted Vegetable Lasagne. Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a. The star of the show is this roasted vegetable lasagna — always a hit!

Roasted Vegetable Lasagna from Barefoot Contessa. Some of my clients were long-term regulars, and each time I cooked for them I'd. Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. You can cook Roasted Vegetable Lasagne using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Vegetable Lasagne

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

We really do think this is the best vegetable lasagne recipe we've ever tried. By the time late summer rolls around every year, I find that I am making these roasted vegetables a lot. A rustic lasagne that's rammed with veggies. Sure to become a family favourite.

Roasted Vegetable Lasagne instructions

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..

Remove roasting tin from oven, then mix through cherry tomatoes and artichokes. Roasted Vegetables - Roasting trumps stove sautéing when it comes to bringing out flavour in vegetables; Jar Roasted Red Peppers - with a touch of smokiness and. This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato Jump to the Vegetable Lasagna Recipe or watch our video to see how we make it. The flavours in this dish are incredibly rich, since all the veggies are roasted (activating the natural sugars). It also makes it much easier and quicker to.