Tasty Roast Vegetable Lasagne Recipe

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Ingredients:

Serving

1 large red capsicum pepper
4 largeish tomatoes
1 medium leek
3 small onions
2 courgettes
5 garlic cloves
4 tbsp olive oil
4 tbsp olive oil
1 medium onion
5 garlic cloves, crushed
1 tbsp tomato puree
400 g button mushrooms, diced
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried oregano
1 large tin peeled tomato
150 ml red wine
50 g butter
4 tbsp flour
300 ml cream
300 ml milk
10 dried lasagna sheets
200 g cream cheese
150 g strong cheddar cheese
1/2 a nutmeg, grated
salt and pepper , to taste

Directions:

Pre-heat the oven to about 200°C.
For the roasted vegetables:.
Cut the pepper into 2-inch chunks, the tomatoes and onions into wedges and the courgettes and leek into rings. Place, into a roasting dish. Peel the garlic and smash flat with the flat of a knife blade and add this, too.
Drizzle over the olive oil and plenty of salt, mix well then put in the oven for about 30 minutes, until softened, turning over occasionally.
For the tomato sauce:.
Meanwhile, finely dice the onion and add it to a frying pan with the olive oil. Gently cook until it it starting to soften, then add the garlic. Cook for a couple more minutes then add the tomato puree and mushrooms. Mix thoroughly, until everything is coated in the puree and let soften for a couple of minutes.
Add the tinned tomatoes, mashing them up a little, and the dried herms and red wine. Let reduce gently in the pan for 10-15 minutes, until little juice remains. Season generously with black pepper (approx 1tbsp) and some salt.
For the white sauce:
Melt the butter in a large pan over a gentle heat. Once completely melted, add the flour and stir well to combine. Heat for a minute or so more, then add the cream a little at a time, making sure it's well combined before adding the next bit. Do the same with the milk and gently continue to heat, stirring all the time until it starts to thicken. Adjust the thickness with more milk if necessary. Season with a little white pepper.
To assemble:
Place half the vegetables in the bottom of a suitable tray. Spoon half the tomato mixture over the top, then cover with lasagne. Dot half the cream cheese over the lasagne with a teaspoon, then spoon over half the white sauce. Repeat to use up the rest of the mixtures.
Sprinkle the top with grated cheddar cheese and nutmeg and return to the oven for approximately 20 minutes, or until the cheese is melted and a knife passes through the pasta with no resistance.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	876.89 Kcal (3671 kJ)
Calories from fat	491.2 Kcal
		% Daily Value*
Total Fat	54.58g	84%
Cholesterol	115.05mg	38%
Sodium	1205.45mg	50%
Potassium	1043.68mg	22%
Total Carbs	61.38g	20%
Sugars	18.65g	75%
Dietary Fiber	8.69g	35%
Protein	33g	66%
Vitamin C	59.8mg	100%
Vitamin A	0.1mg	2%
Iron	5.1mg	28%
Calcium	644.7mg	64%

Amount Per 100 g
Calories	149.56 Kcal (626 kJ)
Calories from fat	83.78 Kcal
		% Daily Value*
Total Fat	9.31g	84%
Cholesterol	19.62mg	38%
Sodium	205.6mg	50%
Potassium	178.01mg	22%
Total Carbs	10.47g	20%
Sugars	3.18g	75%
Dietary Fiber	1.48g	35%
Protein	5.63g	66%
Vitamin C	10.2mg	100%
Iron	0.9mg	28%
Calcium	110mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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