ROAST VEGETABLE LASAGNE - Vegetarian
- Marianne Jacoby
- Apr 15, 2016
- 2 min read
1 hr 40 min cooking time 40 min preparation time Serves 4 - 6
Culinary Tip If serving a warm meal heat up your plates in the oven at a low temperature for a few minutes whereas if you are serving a chilled starter or main course chill your plates in the fridge before plating.
Ingredients 1 box Lasagne Sheets 1 kg Mixed Roasting Vegetables Robertsons Atlantic Sea Salt Robertsons Black Pepper 30 ml Olive Oil 10 ml Robertsons Sweet Basil 1.25 ml Robertsons Peri Peri 1 Onion Finely chopped 3 Cloves Garlic Finely chopped 10 ml Robertsons Origanum 300 ml Tomato Paste
Sauce: 2 ltr Milk 375 ml Cake Flour 100 ml Margarine 400 ml Cheddar Cheese Grated
Instructions Preheat oven to 180°C. Mix the roasting vegetables with half the olive oil, herbs and spices and roast in the oven for 20 minutes. In a pan fry the onion, garlic and Robertsons Origanum in the remaining olive oil. Then add the tomato paste and season to taste with Robertsons Atlantic Sea Salt and Black Pepper.
For the sauce, place the margarine and ¾ of the milk in a saucepan and bring to the boil. Make a smooth paste with the remaining milk and cake flour. Add this to the boiling milk and stir with a whisk until the sauce is thick and smooth then season to taste. Pour ¼ of the sauce on the base of a 2ltr oven proof dish.
Top with half the vegetables and then place a layer of lasagne sheets on top being careful not to overlap them. Pour another ¼ of the sauce over the lasagne sheets spreading it evenly. Repeat the process ending with a layer of sauce and sprinkle with cheese. Bake until golden brown on top, making sure the lasagne is soft.
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