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Recipe By Jaxters

Ref: 773
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep

   350 g  Fresh lasagne sheets
   150 g  Parmesan cheese grated
   2 Aubergine cut into 8mm slices
   2 Red sweet pepper cut into strips
   2 Courgette cut into 5 mm slices
   1 Red onion sliced
   2 tsp  Garlic paste
   1/2 tsp  Freshly ground black pepper
   1/4 tsp  Salt
   3 tbsp  Olive oil
  Tomato sauce
   300 ml  Tomato Passata
   125 ml  Water
   1/2 Onion chopped
   1 Garlic clove grated
   1 tbsp  Tomato puree
   1 tbsp  Fresh basil chopped
   1 tsp  Fennel seeds crushed
   1/2 tsp  Chilli flake (optional)
   1 tsp  Caster sugar
   1/2 tsp  Freshly ground black pepper
   1/4 tsp  Salt
  White Sauce
   350 ml  Full fat milk
   100 ml  Double cream
   100 g  Cream cheese
   50 g  Butter unsalted
   25 g  Plain flour
   1 Veg stock cube or gel pot
   1/2 tsp  Freshly ground black pepper

Method

  Step 1
Pre-heat oven to 200°C fan.
  Step 2
In a bowl add oil, salt, black pepper & garlic paste & mix, then add Aubergine, Sweet Pepper & Courgette slices, red onion & coat with the oil, tip veg into a baking tray & roast for 20 to 25 mins until soft & browned on the edges, stir around halfway through cooking.
  Step 3
Make the tomato sauce, place onion & olive oil in the same frying pan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, then add passata, water, sugar, tomato puree, crushed fennel seeds chilli flakes if used, sugar, salt & pepper, bring to a simmer & cook for 2 mins stirring all the time, when done set aside.
  Step 4
Make the white sauce, add butter & flour into a saucepan over a med heat & cook until it bubbles, then slowly add the milk using a whisk to mix in, when all in add cheese, cream, stock cube & pepper, bring to a slow boil & cook out for 1 minute & set aside.
  Step 5
Take a baking dish & add a thin layer of the tomato sauce, then place a layer of pasta sheets over the top, then layer a 1/3 of white sauce over the top, then a 1/3 of the roast on top then another pasta sheet layer then 1/2 the tomato sauce & 1/3 of the veg, next layer of pasta sheet then last 1/3 of the veg & tomato sauce, then a final layer of pasta then the rest of the (2/3rds) of the white sauce over the top, sprinkle over parmesan cheese & bake for about 25 mins or until golden brown on top.

Suggestion & Tips

If you have a pasta machine you can make your own lasagne pasta sheets
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