Roast vegetable lasagne recipe
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. Set aside to cool.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 to cook the flour, 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, stirring 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 about an hour before you want to serve it to help bring it 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. 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. Set aside to cool. 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. Set aside to cool. To make béchamel, warm the milk in a small saucepan but do not allow to boil. 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 to cook the flour, until it smells like biscuits. 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 to cook the flour, 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, stirring 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. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, stirring 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. 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. 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. 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. 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 about an hour before you want to serve it to help bring it back to room temperature. Remove the lasagne from the fridge about an hour before you want to serve it to help bring it 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. 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. Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature.