How to Make Quick Roasted Vegetable Lasagne

Roasted Vegetable Lasagne.

Roasted Vegetable Lasagne

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, roasted vegetable lasagne. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Vegetable Lasagne is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. They're fine and they look wonderful. Roasted Vegetable Lasagne is something which I've loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook roasted vegetable lasagne using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Vegetable Lasagne:

{Prepare of Vegetable and Lentil Ragu (see my previous recipe).
{Prepare of Bechemal Sauce.
{Make ready 4 tbsp of butter or olive oil.
{Get 60 g of flour.
{Take 750 ml of milk.
{Take Pinch of on ground nutmeg.
{Make ready 100 g of mascarpone.
{Get of Lasagne.
{Make ready 250 g of fresh lasagne sheets (I used 6 sheets).
{Prepare pieces of Ball of mozzarella grated or chopped into small.
{Make ready 60 g of breadcrumbs (I used Panko).
{Take 100 g of grated Parmesan.

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..

So that is going to wrap this up for this exceptional food roasted vegetable lasagne recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!