Roasted Vegetable Lasagne

For The Filling
1 small eggplant, cut into 1 inch dice
2 zucchini, cut into 1 inch dice
salt and freshly ground black pepper
1 pound cherry tomatoes
1 small red capsicum, deseeded and cut into 1 inch squares
1 small yellow capsicum, deseeded and cut into 1 inch squares
1 onion, roughly chopped
2 fat cloves of garlic, crushed
2 tablespoons fresh basil leaves, torn into big pieces
1/8 cup extra-virgin olive oil
1/2 cup pitted, chopped black olives
2 tablespoons capers, drained
3/4 cup mozzarella, grated
For The Sauce
1/4 cup plain flour
3 tablespoons butter
2 1/2 cups milk
1 bay leaf
grating of fresh nutmeg
salt and freshly ground black pepper
1/2 cup grated parmesan
Construction
enough lasagna sheets for three layers in your chosen dish
2 tablespoons grated parmesan

Arrange tomatoes, eggplant, zucchini, capsicums and onions in a large baking pan. Sprinkle with garlic, basil and olive oil, toss to get a good coating of oil on everything, and season with salt and pepper. Place pan on highest shelf of oven and bake at 240C for 30 to 40 minutes, or until the vegetables are toasted brown at the edges.

Meanwhile, make the sauce. Place all the ingredients (except the cheese) in a small saucepan and stir continuously over medium heat until the sauce simmers and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the parmesan and stir through.

When the vegetables are done, remove them from the oven and stir in the chopped olives and capers. Turn the oven down to 180C.

Now, pour one-quarter of the sauce into the baking dish, followed by one third of the vegetable mixture. Then sprinkle in a third of the mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkle of grated parmesan. Place in the oven and cook for 25 to 30 minutes, or until the top is crusty and golden. Let it sit for 10 minutes out of the oven before serving with nice salad.

Serves 6-8.



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