Vegetable Lasagne

Method

1. 1
   • zucchini 2
   • eggplant 1
   • olive oil 4 tbsp
   • onion 1
   • garlic 3

   Roast the vegetables — Heat the olive oil and roast the zucchini, eggplant and pepper over high heat for 10 minutes until browned. Add the onion and garlic and soften.

   ⏱10 min
2. 2
   • passata 800 g
   • dried oregano 1 tsp

   Simmer the vegetable sauce — Pour in the passata and oregano, season and simmer for 15 minutes into a thick vegetable sauce.

   ⏱15 min
3. 3
   • butter 50 g
   • wheat flour 50 g
   • milk 6 dl
   • Parmesan 120 g

   Make the bechamel — For the bechamel, melt the butter, stir in the flour for 1 minute, then whisk in the milk and simmer 7 minutes until thick. Season and stir in half the Parmesan.

   ⏱8 min
4. 4
   • lasagne sheet 250 g
   • Parmesan 120 g

   Layer the lasagne — Layer vegetable sauce, lasagne sheets and bechamel in a baking dish, finishing with bechamel and the remaining Parmesan.

5. 5
   • fresh basil to taste

   Bake until golden — Bake at 190C for 30 minutes until golden and bubbling. Scatter with basil and rest 10 minutes before slicing.

   ⏱30 min