Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, roasted vegetable lasagne. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Vegetable Lasagne is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Roasted Vegetable Lasagne is something that I’ve loved my entire life. They’re nice and they look wonderful.
Roasted Vegetable Lasagna from Barefoot Contessa. The star of the show is this roasted vegetable lasagna — always a hit! Here's what Ina says about this dish, with a few smart tips for making it great.
To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted vegetable lasagne using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Vegetable Lasagne:
- Get Vegetable and Lentil Ragu (see my previous recipe)
- Take Bechemal Sauce
- Prepare 4 tbsp butter or olive oil
- Get 60 g flour
- Get 750 ml milk
- Make ready Pinch on ground nutmeg
- Take 100 g mascarpone
- Make ready Lasagne
- Prepare 250 g fresh lasagne sheets (I used 6 sheets)
- Prepare pieces Ball of mozzarella grated or chopped into small
- Take 60 g breadcrumbs (I used Panko)
- Make ready 100 g grated Parmesan
Roasted vegetable lasagna is one of those classics that will never go out of style. Roasted Vegetable Lasagna is one of the most favourite dishes for dinner at my home. Packed with vegetables and goodness of ricotta or even paneer and durum wheat pasta. By the time late summer rolls around every year, I find that I am making these roasted vegetables a lot.
Steps to make Roasted Vegetable Lasagne:
- Heat oven to 180c fan. Find a 2 litre baking dish
- 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.
- 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
- Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu.
- Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella.
- Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.
- Serve with garlic bread and a green salad.
Last year when we were in South Africa we went over to my mom's childhood friends home for a home cooked meal. Roasted vegetable lasagna was one of my most requested recipes when I was a personal chef. Some of my clients were long-term regulars, and each time I cooked for them I'd. Roasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce. Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!
So that is going to wrap it up with this special food roasted vegetable lasagne recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
