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Vegetable lasagne

Name: Vegetable lasagne
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks; 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks; 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks; 3 tbsp extra virgin olive oil; 1 large onion, finely chopped; ½ tsp dried chilli flakes; 2 garlic cloves, crushed; 2 x 400g tins chopped tomatoes; 2 tsp Italian seasoning or dried oregano; 1 vegetable stock cube; 200ml/7fl oz cold water; 100g/3½oz young spinach leaves (optional); 9–10 dried lasagne sheets; salt and freshly ground black pepper; 75g/2½oz plain flour; 75g/2½oz butter, cubed; 750ml/1¼ pint milk, semi-skimmed or full-fat; 125g/4½oz mature cheddar, coarsely grated; 75g/2½oz grated mozzarella, or extra cheddar

6 servings

doses

30 minutes

tempo ativo

2 hours 30 minutes

tempo total

Começar a Cozinhar

Ingredientes

2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks

1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks

1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks

3 tbsp extra virgin olive oil

1 large onion, finely chopped

½ tsp dried chilli flakes

2 garlic cloves, crushed

2 x 400g tins chopped tomatoes

2 tsp Italian seasoning or dried oregano

1 vegetable stock cube

200ml/7fl oz cold water

100g/3½oz young spinach leaves (optional)

9–10 dried lasagne sheets

salt and freshly ground black pepper

75g/2½oz plain flour

75g/2½oz butter, cubed

750ml/1¼ pint milk, semi-skimmed or full-fat

125g/4½oz mature cheddar, coarsely grated

75g/2½oz grated mozzarella, or extra cheddar

Instruções

Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.

Roast for 30 minutes, or until softened and lightly browned.

While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.

Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.

For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.

Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.

Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.

Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.

Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.

Notas

Add chicken

Informação Nutricional

Tamanho da Dose

Calorias

602kcal

Gordura Total

29g

Gordura Saturada

15g

Gordura Insaturada

Gordura Trans

Colesterol

Sódio

Carboidratos Totais

60g

Fibra Alimentar

Açúcares Totais

19g

Proteína

21g