How to Make Favorite Roasted Vegetable Lasagne

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted vegetable lasagne. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Vegetable Lasagne is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Vegetable Lasagne is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Make ready Vegetable and Lentil Ragu (see my previous recipe)
2. Take Bechemal Sauce
3. Prepare butter or olive oil
4. Prepare flour
5. Take milk
6. Take on ground nutmeg
7. Make ready mascarpone
8. Get Lasagne
9. Take fresh lasagne sheets (I used 6 sheets)
10. Make ready Ball of mozzarella grated or chopped into small
11. Make ready breadcrumbs (I used Panko)
12. Take grated Parmesan

Steps 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 it up for this special food roasted vegetable lasagne recipe. Thank you very 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. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!