Vegetarian Recipes - Roasted Vegetable Lasagna Recipe

Ingredients

• 4 medium red onions (sliced into wedges)

• 3 red peppers (chopped)

• 3 yellow peppers (chopped)

• 4 medium courgettes (chopped)

• 4 garlic cloves (chopped)

• 100ml/3 1/2fl oz olive oil

• Salt and pepper

• 450g/1lb cherry tomatoes

• 800g/1 3/4lb canned artichokes (drained and quartered)

• 100ml/3 1/2fl oz tomato puree

• 75g/3oz pitted black and green olives

• 350g/12oz Mozzarella cheese (grated)

• 14-16 sheets lasagna

 For the sauce:

• 1. 8 liters/3pt full-fat milk

• 1 bay leaf

• Pinch of ground nutmeg

• 6 peppercorns (crushed)

• 100g/4oz butter

• 100g/4oz plain flour

• 75g/3oz Pecorino cheese (grated)

• 3 tablespoons chopped fresh basil

Serves 4-6

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Method:

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Divide the onions, peppers and courgettes between two large roasting tins, sprinkle the garlic over them, drizzle each with half of the oil, season well with salt and pepper and toss together. Cook for 30 minutes on 2 shelves, stirring from time to time.

3. To make the sauce, put the milk in a pan with the bay leaf, nutmeg and peppercorns and bring to the boil. Turn off the heat, leave to infuse for 15 minutes, then strain.

4. Melt the butter in a separate pan, stir in the flour until smooth and cook for 1 minute. Gradually add the strained milk, whisking until smooth. Bring to the boil, stirring, and cook for 2 minutes until thickened. Stir in the Pecorino cheese and basil. Cover with a wet disc of greaseproof paper and put to one side.

5. Remove the roasting tins from the oven, then toss the cherry tomatoes and artichokes through the vegetables. Switch the position of the tins in the oven and cook for a further 20 minutes, until the vegetables are slightly charred at the edges.

6. Remove from the oven and, into each, stir half of the tomato puree and half the olives. Reduce the oven temperature to 200°C/400°F/Gas mark 6.

7. Layer the vegetables, Mozzarella, lasagna and sauce into 2 deep ovenproof dishes, finishing with the sauce and Mozzarella. Bake for 35 to 40 minutes or until bubbling and golden at the edges.