Step-by-Step Guide to Make Speedy Roasted Vegetable Lasagne

Roasted Vegetable Lasagne.

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted vegetable lasagne. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Vegetable Lasagne is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Roasted Vegetable Lasagne is something which I've loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have roasted vegetable lasagne using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Vegetable Lasagne:

1. {Make ready of Vegetable and Lentil Ragu (see my previous recipe).
2. {Make ready of Bechemal Sauce.
3. {Make ready of butter or olive oil.
4. {Get of flour.
5. {Make ready of milk.
6. {Make ready of on ground nutmeg.
7. {Prepare of mascarpone.
8. {Make ready of Lasagne.
9. {Prepare of fresh lasagne sheets (I used 6 sheets).
10. {Take of Ball of mozzarella grated or chopped into small.
11. {Get of breadcrumbs (I used Panko).
12. {Make ready of 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. Thanks so much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!