Step-by-Step Guide to Prepare Any-night-of-the-week Roasted Vegetable Lasagne

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted vegetable lasagne. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Vegetable Lasagne is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Roasted Vegetable Lasagne is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have roasted vegetable lasagne using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Vegetable Lasagne:

1. Get Vegetable and Lentil Ragu (see my previous recipe)
2. Take Bechemal Sauce
3. Get butter or olive oil
4. Get flour
5. Prepare milk
6. Make ready on ground nutmeg
7. Make ready mascarpone
8. Prepare Lasagne
9. Get fresh lasagne sheets (I used 6 sheets)
10. Take Ball of mozzarella grated or chopped into small
11. Make ready breadcrumbs (I used Panko)
12. Make ready grated Parmesan

Instructions to make Roasted Vegetable Lasagne:

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.

So that’s going to wrap this up for this exceptional food roasted vegetable lasagne recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!