As a birthday treat to myself, I decided to make vegetable lasagna, loosely based off a recipe from BBC GoodFood.
Ingredients (makes 2 pans)
2 tbsp olive oil
1 red onion, sliced
1 large aubergine, sliced flat
2 courgettes, sliced flat
3 assorted bell peppers, sliced into strips
800g chopped tomatos in sauce (from a tin)
400g lasagne sheets (fresh or half-cooked)
300g bechamel sauce
200g mozzarella, grated or sliced thin
50g parmesan, grated or sliced thin
Before starting: Saute the onion, aubergines, and courgettes separately (if you want to layer it) or together (to save time).
Heat oven to 180C/fan 160C/gas 4. Grease baking trays with oil.
Place a layer (or several) of vegetables, ladle in tomato sauce. Add a layer of lasagna, then bechamel sauce. Repeat until both pans are full (any excess ingredients can be saved and tossed in a pot with pasta). Top with mozzarella and parmesan.
Bake for 40 minutes.
Ingredients (makes 2 pans)
2 tbsp olive oil
1 red onion, sliced
1 large aubergine, sliced flat
2 courgettes, sliced flat
3 assorted bell peppers, sliced into strips
800g chopped tomatos in sauce (from a tin)
400g lasagne sheets (fresh or half-cooked)
300g bechamel sauce
200g mozzarella, grated or sliced thin
50g parmesan, grated or sliced thin
Before starting: Saute the onion, aubergines, and courgettes separately (if you want to layer it) or together (to save time).
Heat oven to 180C/fan 160C/gas 4. Grease baking trays with oil.
Place a layer (or several) of vegetables, ladle in tomato sauce. Add a layer of lasagna, then bechamel sauce. Repeat until both pans are full (any excess ingredients can be saved and tossed in a pot with pasta). Top with mozzarella and parmesan.
Bake for 40 minutes.
A sprinkle of parsley really spruces it up
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