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

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

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

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Roast vegetable lasagne

Ingredients

Method

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