Roasted Vegetable Lasagne
Now that I am retired, I love to cook and this is one of my favourite meals, especially as I am trying to cut down on the amount of red meat I eat at the moment! This is the dish I always cook to give my wife a night off in the kitchen, and then there is usually enough left for the next day. It can be made the day before and left in the fridge and also frozen.
I have also added chirizo to the roasted vegetables when they are cooked which is a nice addition if you aren’t vegetarian, and once I added some small mozzarella balls when I was layering the veggies too!
Makes enough for 4 people
2 medium red onions (sliced into wedges)
Up to 8 sheets no pre cooking required lasagne
For the sauce:
Preheat oven to 220°
2. Meanwhile make the sauce: Melt the butter in a pan, stir in the flour until smooth & cook for 1 min. Gradually add the milk, whisking until smooth. Bring to the boil, stirring and cook for 2 minutes until thickened. Stir in the grated cheese and season to taste & set aside.
3. Remove roasting tin from oven, add the chopped basil & artichokes and combine with the vegetables, and stir 2 tbsp of the tomato puree and half the olives.
4. Layer the vegetables, lasagne sheets and sauce into a 2.6 litre deep ovenproof dish finishing with the sauce & a hand full of grated cheese.
5. Bake for 35 – 40 min or until bubbling and golden at the edges
I like this with a green salad and garlic bread. I have also frozen this dish too.
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