Mar 20, 2011
Roasted Vegetable Lasagne
Roast 2 small carrots, 1 courgette, 1 aubergine, 1 onion, 2 peppers, 4 cloves of garlic with 1 1/2 teaspoons of olive oil. Boil the carrots for 10 minutes first.
Meanwhile, make a roux with 1 tsp butter, 1 tbsp flour, a mug of milk, and add nutmeg.
In a tin, heat the roasted veg with 1 tin tomatoes, a slug of balsamic vinegar, oregano, thyme and a pinch of cayenne pepper.
Layer up the lasagne with 6 sheets of lasagne pasta, top with the roux and grate a small amount of cheese over the top.
Bake in a medium oven for 30 mins or until the pasta is cooked.