VEGETABLE.LASAGNE RECIPES

Steps:

• Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
• Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
• Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
• Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
• Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
• Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
• Bake for 40 minutes, until golden and bubbling. Serve with salad.

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the oil, using your hands to rub so everything is well coated. Roast for about 20 minutes, or until the vegetables are soft and just starting to colour at the edges.
• To make béchamel, warm the milk in a small saucepan but do not allow to boil. In another saucepan, melt the butter over a low heat and add the flour. Cook, stirring with a wooden spoon for a couple of minutes, until it smells like biscuits. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, mixing well between each addition. Place the sauce back on the heat, season with salt and add the nutmeg and keep stirring until the sauce is as dense as thick cream.
• Bring a shallow saucepan of water to the boil and add three lasagne sheets at a time. Boil rapidly for 1 minute or as per packet instructions. Quickly lift the pasta onto clean tea towels to dry.
• Grease a 30x40x6cm/12x16x2.5in baking dish with the butter. Add a layer of pasta, spread a thin coating of béchamel on the pasta, sprinkle with a fifth of the roast vegetables, a fifth of the Parmesan, a fifth of the mozzarella and a grind of black pepper. Repeat this process four more times, leaving yourself with just enough béchamel and Parmesan for the final layer.
• Cover with cling film and leave to chill in the fridge for at least 2 hours and up to 12 hours if possible.
• Remove the lasagne from the fridge and bring back to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes or until a light golden crust forms on top. If you like a very golden crust, put it under a hot grill for about 1 minute.
• Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature.