Hearty Roasted Vegetable Lasagne With Two Sauces
This recipe is prepared by SSP. Try and enjoy!
Ingredients:
- Lasagne Components:
- 3 red peppers, cut into large chunks
- 1 courgette, about 300g, quartered lengthways and cut into 2cm chunks
- 2 yellow or red peppers, seeds removed, cut into roughly 2cm chunks
- 2 aubergines, cut into ½ cm thick slices
- 1 large sweet potato, peeled and cut into 2cm chunks
- 300g lasagne sheets - 125g mozzarella
- 125g mature cheddar, coarsely grated
- Handful cherry tomatoes, halved
- 100g young spinach leaves (optional)
- 11 tbsp extra virgin olive oil
- Tomato Sauce:
- 3 tbsp olive oil
- 1 large onion, finely chopped -
½ tsp dried chilli flakes - 4 garlic cloves, crushed
- 1 carrot, roughly chopped - 2 tbsp tomato purée
- 3 x 400g cans chopped tomatoes
- 2 tsp Italian seasoning or dried oregano
- 1 vegetable stock cube
- 200ml white wine
- 200ml water
- 1 bunch basil, leaves picked
- White Sauce:
- 85g butter
- 85g plain flour
- 750ml milk
Method of preparation:
1. Prepare the Tomato Sauce:
- In a saucepan, heat 1 tbsp of olive oil. Add finely chopped onions, crushed garlic, and a roughly chopped carrot.
- Cook over medium heat for 5-7 minutes until softened.
- Turn the heat higher and mix in 2 tbsp tomato purée. Cook for 1 minute.
- Add 200 ml white wine and cook for approximately 5 minutes until reduced by two-thirds.
- Stir in the chopped tomatoes, Italian seasoning, crumbled vegetable stock cube, 200 ml water, and basil leaves.
- Simmer for 20 minutes, then blend it with a food processor. Cool and either refrigerate for up to three days or freeze for up to three months.
2. Prepare the White Sauce:
- Melt the butter in a saucepan, stir in the plain flour and cook for 2 minutes.
- Gradually whisk in the milk. Bring the mixture to a boil, then reduce heat and cook until thick and smooth, should coat the back of a wooden spoon.
- Add the mature cheddar and season with salt and pepper. Cool and either refrigerate for up to three days or freeze for up to three months.
3. Roast the Vegetables:
- Preheat oven to 200C/180C Fan/Gas 6. Lightly oil a large baking tray and toss sweet potatoes, courgettes, peppers, and aubergines with 9 tbsp olive oil. Season well.
- Roast the vegetables for 30 minutes or until softened and lightly browned.
- Reduce oven to 180C/160C fan/gas 4.
4. Assemble the Lasagne:
- Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of roasted vegetables at the bottom.
- Spread a third of the tomato sauce and cover with a lasagne sheet layer.
- Drizzle a quarter of the white sauce. Repeat the layering process with the remaining components.
- Finally, add the remaining white sauce to cover the last pasta layer entirely, and scatter over the mozzarella, cheddar, and cherry tomatoes.
5. Bake the Lasagne:
- Bake for 35-45 minutes until bubbling, golden brown, and the pasta has softened.
- Leave it to stand for 5 minutes to settle before cutting and serving.
