Step-by-Step Guide to Prepare Any-night-of-the-week Roasted Vegetable Lasagne

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, roasted vegetable lasagne. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Vegetable Lasagne is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Roasted Vegetable Lasagne is something which I have loved my whole life.

To begin with this particular recipe, we have to 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:

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

Steps to make Roasted Vegetable Lasagne:

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.

So that’s going to wrap it up with this exceptional food roasted vegetable lasagne recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!