Rich Vegetable Lasagne

Name: Rich Vegetable Lasagne
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Makes 4 adult and 4 child portions
Ingredients: 2 red bell peppers, seeded and cut into chunks; 3 tablespoons butter; sea salt and freshly ground black pepper; ¼ cup freshly grated Parmesan cheese; 4 ounces mozzarella, grated or torn into small pieces; 7 ounces fresh lasagne sheets; 1 handful ripe olives, chopped (optional); 2 tablespoons bottled red or green pesto; 1½ cups tomato puree, ideally flavored with basil; 1½ cups halved cherry tomatoes; 3 tablespoons olive oil; 4 whole garlic cloves, unpeeled; 2 zucchini, cut into chunks; 1 eggplant, cut into chunks; ¼ teaspoon freshly grated nutmeg; 2 cups plus 2 tablespoons milk; ½ cup less 1 tablespoon all-purpose flour; 1 bay leaf

Preparation info

Makes
4
adult

Difficulty
Easy
Ready in
1 hr 55

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Whether you are a meat eater or not, this will disappear quickly. It’s hearty, nutritious and straightforward to prepare. I always make this quantity, as it’s a great lunch dish for an extended family, with any leftovers to serve the following day, or to put in the freezer. My advice is to use fresh lasagne sheets, because you can simply cut them to fit your dish, rather than getting frustrated by trying to snap dry sheets—no matter how hard you try, they never break where you want.