Roast vegetable lasagne

Name: Roast vegetable lasagne
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 30 g Parmesan or Cheddar, grated, plus extra to serve; 1 tablespoon plain flour; 20 g butter; 300 ml milk; 3 tablespoons olive oil; a few rosemary leaves, chopped; 1 medium aubergine, cubed; 200 g butternut squash, peeled and cubed; 250 g fresh lasagne; salt and freshly ground black pepper; 400 g tinned chopped tomatoes; ½ red pepper, seeds and ribs removed, cut into squares; ½ yellow pepper, seeds and ribs removed, cut into squares; 1 onion, cut into wedges

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

Roasting the vegetables makes for sharper, better differentiated flavours than if they were all sautéed together.

Ingredients

1 onion, cut into wedges
½ red pepper, seeds and ribs removed, cut into squares
½ yellow pepper, seeds and ribs removed, cut

Europe
United Kingdom
Dinner
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Sprinkle the vegetables with a little of the rosemary and 2 tablespoons of oil and roast them for 25–30 minutes until soft. While they are in the oven, cook down the tomatoes with the remaining oil, rosemary, salt and pepper until they have t