Roast vegetable lasagne
A harlequin layer of roast vegetables helps to create the most delightful lasagne. Each of the five layers has a little of everything, roast vegetables, béchamel, mozzarella and Parmesan. In Sicily, there might also be slices of boiled egg in a lasagne, making it even more colourful and delicious. Each serving provides 560 kcal, 25g protein, 45g carbohydrates (of which 15g sugars), 29.5g fat (of which 16.5g saturates), 7.5g fibre and 1.4g salt.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Olive Oil30 ml
- Milk (whole)700 ml
Instructions
11 steps- 1
Preheat the oven to 190°C (170°C fan).
10 min
- 2
Spread the carrots, courgettes, fennel, red peppers, and onion across two baking trays. Season with salt, drizzle with oil, toss well, and roast for about 20 minutes until tender.
20 min
- 3
To make the béchamel, gently warm the milk in a small saucepan over low heat without letting it boil.
5 min
- 4
In another saucepan, melt the butter over low heat, add the flour, and cook while stirring for about 2 minutes.
2 min
- 5
Remove from the heat and gradually whisk in the warm milk. Return to the heat, add salt and nutmeg, and cook while stirring until thickened into a smooth béchamel sauce.
5 min
- 6
Cook the lasagne sheets in boiling salted water for 1 minute, then lift them out and lay them on clean kitchen towels to dry.
2 min
- 7
Grease a deep baking dish lightly with butter.
2 min
- 8
Layer pasta sheets, béchamel, roasted vegetables, mozzarella, and Parmesan in the dish, repeating until you have five layers.
10 min
- 9
Cover the assembled lasagne with cling film and refrigerate for at least 2 hours or overnight.
120 min
- 10
Bring the lasagne to room temperature, preheat the oven to 200°C, and bake for about 20 minutes until bubbling and golden on top.
20 min
- 11
Leave the lasagne to rest for at least 15 minutes before slicing and serving.
15 min
Nutrition
1 serving ≈ 333 g
Nutrition values are estimates. - means data is unavailable.
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