How to Prepare Perfect Roasted Vegetable Lasagne

Roasted Vegetable Lasagne. I do love a good vegetable lasagna and roasting the vegetables instead of cooking on a stove top gives. Roasted Vegetable Lasagna from Barefoot Contessa. This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and lots of cheese.

This hearty vegetable lasagne will be loved by vegetarians and meat-eaters alike. Layer half the mozzarella slices on top, then cover with half the lasagne sheets. Roasted vegetable lasagna was one of my most requested recipes when I was a personal chef. You can cook Roasted Vegetable Lasagne using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted Vegetable Lasagne

1. You need of Vegetable and Lentil Ragu (see my previous recipe).
2. It's of Bechemal Sauce.
3. You need 4 tbsp of butter or olive oil.
4. It's 60 g of flour.
5. Prepare 750 ml of milk.
6. You need Pinch of on ground nutmeg.
7. Prepare 100 g of mascarpone.
8. It's of Lasagne.
9. It's 250 g of fresh lasagne sheets (I used 6 sheets).
10. You need pieces of Ball of mozzarella grated or chopped into small.
11. You need 60 g of breadcrumbs (I used Panko).
12. It's 100 g of grated Parmesan.

Some of my clients were long-term regulars, and each time I cooked for them I'd. This lasagne is easy to make and meat-free, with alternating layers of complementary, contrasting flavours: smashed tomato sauce, lemon and herb scented zucchini. Roasted vegetable lasagna is so rich and comforting, you won't miss the meat! Roasted vegetable lasagna is one of those classics that will never go out of style.

Roasted Vegetable Lasagne step by step

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..

Place a layer of dried lasagne pasta sheets on the. Last year when we were in South Africa we went over to my mom's childhood friends home for a home cooked meal. A rustic lasagne that's rammed with veggies. Sure to become a family favourite. Remove roasting tin from oven, then mix through cherry tomatoes and artichokes.